BAKE TURKEY LEG RECIPE RECIPES

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JAMIE'S EASY TURKEY | TURKEY RECIPES | JAMIE OLIVER RECIPES



Jamie's easy turkey | Turkey recipes | Jamie Oliver recipes image

Take the stress out of Christmas with this deliciously simple turkey recipe – enjoy!

Total Time 3 hours

Yield 12

Number Of Ingredients 7

1 x 6 kg higher-welfare turkey with giblets
125 g unsalted butter
1 clementine
½ a bunch of fresh woody herbs, such as bay, sage, rosemary
2 onions
2 sticks of celery
2 carrots

Steps:

    1. PREP – if you want to get ahead, do all this prep on Christmas Eve, ready for the big day. Either way, get your turkey out of the fridge 1 to 2 hours in advance, depending on its size, so it can come up to room temperature.
    2. Check the main cavity for the bag of giblets, and if they’re in there, remove them and tip into your roasting tray. The added flavour for your gravy later will be incredible – trust me.
    3. Warm the butter in your hands then rub and massage it all over the bird, getting into all the nooks and crannies, then sprinkle from a height with sea salt and black pepper.
    4. Halve the clementine and place in the main cavity with the fresh herbs – you don’t want to pack it full as you want to allow hot air to circulate.
    5. Use a handful (200g) of Gennaro's pork & onion stuffing to fill the neck cavity, but don’t stuff it in too tightly, then pull the skin back over it and tuck it under the bird. You’ll get a good contrast between the soft, juicy stuffing here and the crispier stuff you can bake off in a dish.
    6. Roughly chop the veg – there’s no need to peel them – and chuck into the tray with the giblets to make your trivet, then sit the turkey on top and cover the tray with tin foil.
    7. Remember now to wash your hands, plus any kitchen kit the raw turkey has touched, before moving on.
    8. COOK – Preheat the oven to 180ºC/350ºF/gas 4.
    9. As a guide, you want to cook a higher-welfare bird for 25 to 30 minutes per kilo, and a standard bird for 35 to 40 minutes per kilo. If you’ve got a 6kg bird, like I had here, do it for 2 hours 42 minutes – this sounds very precise, but I find that 27 minutes per kilo for a higher-welfare bird is the sweet spot.
    10. Remove the tin foil about 45 minutes before the end of cooking, to allow the turkey to get nice and golden.
    11. To check it’s cooked, the simplest way is to stick a knife into the thickest part of the thigh – if the juices run clear, it’s done. If you’re worried, you could also use a meat thermometer. You want to reach an internal temperature of 65ºC for a top-quality bird, such as Paul Kelly’s turkeys, or 70ºC for a supermarket higher-welfare or standard bird.
    12. Use heavy duty tongs to lift up your bird so all the juices run from the cavity into the tray, then transfer the turkey to a platter, cover it with a double layer of tin foil and a clean tea towel, and leave to rest for up to 2 hours while you crack on with everything else.
    13. See how to finish your gravy by checking out my Christmas day gravy recipe.
    14. CARVE – Choose from the two methods below, or watch the How to carve a turkey video on Food Tube.
    15. Remove the wing, slice the skin beside the leg, then pull out and chop the legs off. You can either slice or pull this brown meat – it’s so tasty. Keep it warm while you move on to the breast meat. Use the full length of the knife in a nice smooth action to slice through the breast meat, transferring it to a platter as you go.
    16. Remove the leg as above, then feel where the backbone is and cut with the length of your knife all the way down beside it until you hit the carcass. You can then lift the whole breast off the bone. Remove to a board and slice.

Nutrition Facts : Calories 323 calories, FatContent 13.6 g fat, SaturatedFatContent 6 g saturated fat, ProteinContent 47.3 g protein, CarbohydrateContent 3.1 g carbohydrate, SugarContent 2.2 g sugar, SodiumContent 0.5 g salt, FiberContent 0.7 g fibre

BAKED TURKEY LEGS RECIPE - JUST A PINCH RECIPES



Baked Turkey Legs Recipe - Just A Pinch Recipes image

Have you ever had the urge for roasted turkey but didn't want to roast an entire turkey? Well, this baked turkey leg recipe is your answer. It's all the flavors you get from a whole roasted turkey, but you just get juicy dark met. So easy to prepare, these turkey legs have the perfect balance of seasoning and a slight citrus flavor. The citrus seems to enhance the flavor of the meat. The skin crisps up perfectly too.

Provided by Connie Ottman @cottman

Categories     Turkey

Prep Time 15 minutes

Cook Time 1 hours 20 minutes

Yield 3

Number Of Ingredients 8

2 - fat turkey legs
1/2 stick(s) butter, softened
1/2 teaspoon(s) poultry seasoning (more if you like)
- salt and pepper, to taste
1 - lemon or orange, zested
1/4 cup(s) chicken broth
2 stalk(s) celery, peeled and diced (optional)
2 - carrots, diced (optional)

Steps:

  • Rinse turkey legs and pat dry. Slip the skin of the turkey back over the leg. This is done by slipping your fingers between the skin and meat of the leg.
  • Smear butter onto meat on both sides of the leg.
  • Sprinkle meat with poultry seasoning, salt, and pepper.
  • Secure skin back over the leg.
  • Cover legs on both side with lemon or orange zest.
  • Place foil in the bottom of a long rectangular pan. If you wish, dice carrots and celery and add to pan.
  • Add chicken broth to pan.
  • Place turkey legs in pan.
  • Roast legs at 350 degrees for one hour and twenty minutes.
  • CAUTION: Do not over bake and since ovens are different, start checking on the turkey leg temperature after one hour. Turkey temperature should be 175 degrees when you take it from the oven.
  • When ready, take turkey legs from oven and let rest 15 minutes to redistribute the juices.
  • Taste your broth. If it's to your liking, spoon on turkey legs. If not, add salt, pepper, and a little butter and warm. Then spoon over turkey legs.

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