BAKING TURKEY LEGS RECIPE RECIPES

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BRINED ROAST TURKEY CROWN & CONFIT LEGS RECIPE | BBC GOOD …



Brined roast turkey crown & confit legs recipe | BBC Good … image

Always wanted to know how to get your turkey breast succulent, and the leg meat falling off the bone? Dry-brining tenderises and adds lots of flavour

Provided by Chelsie Collins

Total Time 6 hours

Prep Time 30 minutes

Cook Time 5 hours 30 minutes

Yield 10

Number Of Ingredients 14

5kg turkey, legs and thighs removed, wings cut from the breast (ask your butcher to chop the neck and backbone into pieces for the gravy)
500g duck fat or goose fat
2 bay leaves
2 thyme sprigs
2 sage sprigs
1 onion, quartered
50g butter, softened
160g flaky sea salt
1 tbsp black peppercorns, toasted
6 bay leaves, crumpled up
6 sage leaves, finely chopped
2 tbsp soft light brown sugar
4 tbsp lemon zest (about 6 lemons)
4 tbsp orange zest (about 4 oranges)

Steps:

  • Up to four days before, make the brine by combining the salt, peppercorns, bay, sage and sugar using a pestle and mortar, or crush with the end of a rolling pin in a bowl. Stir through both zests and spoon roughly 1/ 3 into a large resealable bag and the rest in another bag to chill.
  • Put the turkey legs and wings in the bag with 1/ 3 of the brine and shake well to coat the skin, then leave overnight in the fridge.
  • The next day, heat oven to 120C/ 100C fan/gas 1. Rinse the brine from the legs and wings and pat dry. Put the duck fat in a roasting tin, melt in the oven for 5 mins, then add the turkey pieces (they should be submerged in the fat). Cook in the middle of the oven for about 4 hrs or until the legs are tender. Leave to cool, then cover and chill overnight, or up to three days.
  • On Christmas Eve, cover the turkey crown in the remaining dry brine and chill in the fridge overnight.
  • In the morning, take the crown out the fridge 1 hr before roasting, rinse off the brine and pat dry with kitchen paper. Take the confit legs, thighs and wings out the fridge and leave to come to room temperature so they are easily released from the fat. Take out and put on a baking tray ready to reheat later. Strain the fat and set aside ready to cook the potatoes.
  • Heat oven to 190C/170C fan/gas 5 and line a large shallow roasting tin with foil. Set a wire rack on top, scatter the herbs and onion across and sit the crown on top. Rub the butter all over the skin and season well. Roast, uncovered, for 40 mins, then cover with foil and cook for another 30 mins. Remove the foil, and cook for a final 15-20 mins. To test if the turkey is cooked, insert a skewer into the thickest part of the breast – the juices should run clear. Transfer to a platter, cover with foil and leave to rest for at least 30 mins.
  • Meanwhile, reheat the confit legs and wings in the oven for 30 mins or until the skin has crisped up. Add to the platter with the crown and carve.

Nutrition Facts : Calories 645 calories, FatContent 31 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 2 grams carbohydrates, SugarContent 1 grams sugar, ProteinContent 90 grams protein, SodiumContent 2.3 milligram of sodium

SMOKED TURKEY LEGS RECIPE | FOOD NETWORK



Smoked Turkey Legs Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 5 hours 0 minutes

Prep Time 30 minutes

Cook Time 4 hours 0 minutes

Yield 6 servings

Number Of Ingredients 12

6 turkey legs
3 tablespoons Worcestershire sauce
1 tablespoon vegetable oil
Dry Rub, recipe follows
Mop, recipe follows
Your favorite BBQ sauce, as needed, (recommended: North of the Border Chipotle BBQ Sauce)
1/4 cup chipotle seasoning, (recommended: North of the Border Chipotle Seasoning)
1 to 2 tablespoons mild dried ground red chili or paprika
1 tablespoon packed brown sugar
1 cup white vinegar
1 tablespoon BBQ sauce, (recommended: North of the Border Chipotle Barbecue Sauce)
1 tablespoon vegetable oil

Steps:

  • Several hours before planning on barbecuing, loosen the skin on the turkey legs by running your fingers under it as far as possible without tearing the skin.
  • Combine the Worcestershire sauce and the oil. Coat your fingers with the mixture and rub really well into the turkey legs, getting as much as you can under the skin. Sprinkle the Dry Rub over the skin, liberally rubbing into the turkey legs and under the skin. Place the legs in plastic bags and refrigerate.
  • Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees F. Remove the turkey legs from the refrigerator and let them sit at room temperature for about 30 minutes.
  • Re-warm the mop mixture over low heat.
  • Transfer the turkey legs to the smoker. Cook until the legs are very tender and the juices run clear, about 3 1/2 to 4 hours. Mop the legs at 45-minute intervals in a wood-burning pit, or as appropriate for your style of smoker. Serve the legs hot, to be eaten with your fingers, with a side of barbecue sauce.
  • Mix ingredients together in a small bowl.
  • Combine the mop ingredients in a small saucepan and warm the mixture over low heat.

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Reviews 3.2
Total Time 3 hours 0 minutes
Category main-dish
  • Remove the turkey legs from the flour and shake off the excess. Fry the turkey in batches, turning occasionally, until deep golden brown, crispy and cooked through (an instant-read thermometer inserted into the center of the meat, avoiding bone, should register at least 165 degrees F), about 16 minutes. Transfer the fried turkey to the prepared baking pan and keep warm in the oven while frying the remaining drumsticks. Return the oil to 365 degrees F between batches.
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JAMIE'S EASY TURKEY | TURKEY CROWN RECIPE | JAMIE OLIVER
For many of us, Christmas dinner is all about the turkey. While a traditional roast is absolutely beautiful, this recipe is a fantastic opportunity to try something new. Get yourself a crown and ask your butcher to debone the legs – so you can simply stuff with my apricot & sausage stuffing, roll and cook both cuts to perfection in the same amount of time. This is a totally flexible, super-easy way to get the most out of your bird, no matter how many people you’re feeding.
From jamieoliver.com
Total Time 2 hours 15 minutes
Calories 301 calories per serving
  • GET-AHEAD 1. You can do all this prep on Christmas Eve, ready for the big day. Check the main cavity for the bag of giblets, and if they’re in there, remove them and tip into a large roasting tray. The flavour they will add to your gravy will be incredible – trust me. 2. Peel and quarter the onions, and roughly chop the rest of the veg (there’s no need to peel them), adding everything to the tray as you go. Halve and add the clementines, then throw in the woody herbs and bay leaves. 3. Fill the neck cavity with half of the stuffing (don’t stuff it in too tightly), then pull the skin back over, and tuck it under the bird, then place the turkey on top of the vegetable trivet. 4. Lay your deboned turkey legs skin-side down on a board. Now, you're aiming to create a flat rectangular surface area for stuffing, but don't worry, it doesn't need to be perfect – just try to make it roughly the same thickness all over. Start by slicing away from you into the thickest part of the meat, then fold over and open it out flat, like a book. 5. Lay 16 x 30cm pieces of string on your chopping board in two sets of eight, making sure there is a 2cm gap in between each piece. Place the turkey legs skin-side down on top of the string, ensuring there are 8 pieces under each leg. Pack the remaining stuffing into the middle of each leg, filling in any pockets left by the bones, then wrap the meat back over and tie it tightly with the string using a double-knot. Transfer to a small roasting tray. Drizzle 1 tablespoon of olive oil over each of the legs and crown, and rub it into the meat, then cover both trays with tin foil and store in the fridge overnight. ON THE DAY 6. Take your turkey trays out of the fridge 1 hour before they are due to go in the oven. 7. Preheat the oven to 180ºC/350ºF/gas 4 and season the crown and legs with sea salt and black pepper. 8. As a guide, you want to cook a stuffed higher-welfare bird for 25 to 30 minutes per kilo, and a standard bird for 35 to 40 minutes per kilo. If you have a 3kg crown and 2 stuffed turkey legs, like I have here, roast them for 1 hour 30 minutes, basting several times with the lovely juices in the tray. 9. To check the meat is cooked, the simplest way is to stick a knife into the thickest part of the thigh or breast – if the juices run clear, it’s done. If you’re worried, you could also use a meat thermometer. You need 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. 10. 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, and brush the legs with the maple syrup or honey. Cover with a double layer of tin foil and a clean tea towel, then leave to rest for up to 2 hours while you crack on with everything else. To see how you finish off your gravy, check out my Chestnut gravy recipe. CARVE 11. To carve the legs, cut off the string and slice, at an angle, through the juicy leg meat. For the crown, cut along the backbone with the length of your knife all the way down it until you hit the carcass. You can then lift the whole breast off the bone. Remove to a board and slice. These nutritional values are based on 120g of cooked turkey, per person.
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JAMIE'S EASY TURKEY | TURKEY RECIPES | JAMIE OLIVER RECIPES
Take the stress out of Christmas with this deliciously simple turkey recipe – enjoy!
From jamieoliver.com
Total Time 3 hours
Cuisine https://schema.org/GlutenFreeDiet
Calories 323 calories per serving
    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.
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Our mission: To miraculously roast a turkey that is well seasoned, juicy, and—can we type this loudly enough?—PROPERLY COOKED! Every part of the bird deserves equal love and appreciation, without a dry bite in the house. Our solution: The absolute inarguably best way to cook a turkey is to break it down into parts, dry-brine it, and roast it on a wire rack in a baking sheet. The parts expose every piece for even cooking. If the idea of doing surgery on a raw turkey gives you a stress rash, ask the butcher to do it (even at the supermarket, we called and asked!). Here’s your script: “Hello, talented and smart and underappreciated butcher [pause for uncomfortable laughter], I’d like to purchase a 12-to-14-pound turkey, cut into five pieces: the legs, wings, keep the breast whole, backbone removed. Yes, I’m doing that ridiculous Bon Appétit recipe. Yes, it better not suck.” Works every time.
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Reviews 4.8
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From goodhousekeeping.com
Reviews 5
Total Time 3 hours 20 minutes
Category autumn, feed a crowd, Thanksgiving, dinner, main dish, meat, poultry, roasted
Cuisine American
Calories 490 calories per serving
  • Heat oven to 375°F. Working on baking sheet, remove giblets and neck of turkey from cavities. Reserve neck and discard giblets. Pat turkey dry.  Stuff half of onions and thyme into main cavity. Tie turkey legs together with kitchen twine. Tuck wing tips underneath body (this will prevent them from burning). Rub turkey with butter (or oil) and season with 1/2 teaspoon each salt and pepper. Place turkey neck, carrots, celery, and remaining onions and thyme in large roasting pan. Place roasting rack in pan and place turkey on top. Roast turkey until a thermometer inserted into thickest part of thigh registers 165°F, 2 1/2 to 3 hours. (Cover turkey loosely with foil if it browns too quickly, and add broth to pan if vegetables begin to scorch.) Carefully tilt turkey to empty juices from cavity into pan. Transfer turkey to a carving board or cutting board set in a rimmed baking sheet (to catch juices while carving). Cover loosely with foil and let rest at least 30 minutes. Reserve pan and contents to make gravy. Carve and garnish turkey as desired.
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