COOKING TURKEY LEGS RECIPES
BASIC BRAISED TURKEY RECIPE - NYT COOKING
Provided by Mark Bittman
Total Time 3 hours
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put the olive oil in a large skillet over medium-high heat. Season the turkey and brown the leg (and, if you’re using them, wing) portions on the skin side well, 10 minutes or more; turn and cook for another 2 minutes on the skinless side. Remove to a plate and brown the breasts in the same skillet, again mostly on the skin side; remove and keep them separate.
- Heat the oven to 300, and cook the bacon or pancetta (if using) in the remaining fat in the skillet until nearly crisp; remove with a slotted spoon. Cook the onions, mushrooms, carrots, celery and herbs, in batches if necessary, until beginning to brown, 10 to 12 minutes. Transfer with the bacon or pancetta to a large roasting pan, then nestle the dark meat in there, leaving room for the breasts. Add stock or water to come about one-third to halfway up the sides of the thighs.
- Roast uncovered for about 90 minutes, checking occasionally to make sure liquid levels remain sufficiently high and stirring vegetables if they threaten to brown too much. When thigh meat is tender, place the breasts in the pan, and cook until tender, 30 to 45 minutes more, or until done. (They should register 155 on an instant-read thermometer.)
- Slice breast and thigh meat and serve on a platter with the vegetables garnished, if you like, with parsley.
TURKEY RECIPES - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Our incredible turkey recipes make the perfect crowd-pleasing centrepiece, whether you want a traditional roast, a simple turkey crown recipe or a modern bird with all the trimmings.
Provided by Good Food team
Number Of Ingredients 1
More about "cooking turkey legs recipes"
CHOCOLATE CARAMEL TURKEY LEGS RECIPE: HOW TO MAKE IT
Mention turkey legs made of pretzels and chocolate, and the kids come running. Let them help by unwrapping caramels for this easy, no-bake treat. —Amy Lents, Grand Forks, North Dakota
From tasteofhome.com
Reviews 5
Total Time 20 minutes
Category Desserts
Calories 112 calories per serving
From tasteofhome.com
Reviews 5
Total Time 20 minutes
Category Desserts
Calories 112 calories per serving
- Microwave caramels on high until softened, 10-15 seconds. Mold two softened caramels around the lower half of each braided pretzel to resemble a turkey leg. Dip in melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container 1-2 weeks.
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BRINED ROAST TURKEY CROWN & CONFIT LEGS RECIPE | BBC GOOD …
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
From bbcgoodfood.com
Total Time 6 hours
Calories 645 calories per serving
From bbcgoodfood.com
Total Time 6 hours
Calories 645 calories per serving
- 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.
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SMOKED TURKEY LEGS RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.1
Total Time 5 hours 0 minutes
Category main-dish
Cuisine american
Reviews 4.1
Total Time 5 hours 0 minutes
Category main-dish
Cuisine american
- Combine the mop ingredients in a small saucepan and warm the mixture over low heat.
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ROAST TURKEY | JAMIE OLIVER TURKEY RECIPES
From jamieoliver.com
Total Time 2 hours 25 minutes
Calories 249 calories per serving
Total Time 2 hours 25 minutes
Calories 249 calories per serving
- GET AHEAD 1. Check the main turkey cavity for the bag of giblets; if they’re in there, remove and tip them into your roasting tray, discarding the bag. The added flavour they’ll give your gravy will be incredible – trust me. 2. Peel the onions, wash the carrots and roughly chop with the celery or the leek tops, then add to the tray with the unpeeled garlic cloves. 3. Place your stuffing in the neck cavity, 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 inside the turkey, and the crispier stuff you can bake separately in a dish. 4. Place the softened butter on a board and press down with your hands. Pick over 3 sprigs of thyme, finely zest ½ a clementine and season with sea salt and freshly ground black pepper, and scrunch all together to make your flavoured butter. 5. Halve the clementines and place in the main turkey cavity with the remaining thyme – not filling it too full allows hot air to circulate, cooking the bird from the inside out and from the outside in. 6. Get your turkey and use a spatula to work your way between the skin and the meat. Start at the side of the cavity just above the leg and work gently up towards the breastbone and towards the back so you create a large cavity. Pick up your butter and push it into the cavity you’ve created. Use your hands to push it through the skin right to the back so it coats the breast meat as evenly as possible. Do the same on the other side. 7. Drizzle the turkey all over with 1 tablespoon of olive oil and generously sprinkle from all sides with salt and pepper. 8. Cover the turkey snugly with tin foil and place it on top of the trivet in the tray. ON THE DAY 1. Take your turkey out of the fridge 1 hour before it’s due to go in the oven. 2. Preheat the oven to 180°C/350°F/gas 4. 3. You want to cook a higher-welfare bird for 25 to 30 minutes per kg and a standard bird is 35 to 40 minutes per kg. For a 4kg bird, pop it in the oven for 1 hour 40 minutes, basting several times with all the lovely juices in the tray and covering with foil when beautifully golden brown. 4. The simplest way to check it’s cooked is to stick a knife into the thickest part of the thigh – if the juices run clear, it’s done. 5. 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 leave to rest for up to 2 hours while you crack on. You can cover it with a double layer of tin foil and a clean tea towel to keep warm, if you like. 6. Skim away the fat from the turkey tray, save it in a jar, and leave to cool. When cold, transfer to the fridge for cooking with at a later date. CARVING THE TURKEY 1. Once the turkey has rested, it’s time to carve. There are two ways you can do this. - The first method is to remove the wings, slice the skin beside the legs, 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. - Alternatively, 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.
See details
ROAST TURKEY | JAMIE OLIVER TURKEY RECIPES
From jamieoliver.com
Total Time 2 hours 25 minutes
Calories 249 calories per serving
Total Time 2 hours 25 minutes
Calories 249 calories per serving
- GET AHEAD 1. Check the main turkey cavity for the bag of giblets; if they’re in there, remove and tip them into your roasting tray, discarding the bag. The added flavour they’ll give your gravy will be incredible – trust me. 2. Peel the onions, wash the carrots and roughly chop with the celery or the leek tops, then add to the tray with the unpeeled garlic cloves. 3. Place your stuffing in the neck cavity, 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 inside the turkey, and the crispier stuff you can bake separately in a dish. 4. Place the softened butter on a board and press down with your hands. Pick over 3 sprigs of thyme, finely zest ½ a clementine and season with sea salt and freshly ground black pepper, and scrunch all together to make your flavoured butter. 5. Halve the clementines and place in the main turkey cavity with the remaining thyme – not filling it too full allows hot air to circulate, cooking the bird from the inside out and from the outside in. 6. Get your turkey and use a spatula to work your way between the skin and the meat. Start at the side of the cavity just above the leg and work gently up towards the breastbone and towards the back so you create a large cavity. Pick up your butter and push it into the cavity you’ve created. Use your hands to push it through the skin right to the back so it coats the breast meat as evenly as possible. Do the same on the other side. 7. Drizzle the turkey all over with 1 tablespoon of olive oil and generously sprinkle from all sides with salt and pepper. 8. Cover the turkey snugly with tin foil and place it on top of the trivet in the tray. ON THE DAY 1. Take your turkey out of the fridge 1 hour before it’s due to go in the oven. 2. Preheat the oven to 180°C/350°F/gas 4. 3. You want to cook a higher-welfare bird for 25 to 30 minutes per kg and a standard bird is 35 to 40 minutes per kg. For a 4kg bird, pop it in the oven for 1 hour 40 minutes, basting several times with all the lovely juices in the tray and covering with foil when beautifully golden brown. 4. The simplest way to check it’s cooked is to stick a knife into the thickest part of the thigh – if the juices run clear, it’s done. 5. 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 leave to rest for up to 2 hours while you crack on. You can cover it with a double layer of tin foil and a clean tea towel to keep warm, if you like. 6. Skim away the fat from the turkey tray, save it in a jar, and leave to cool. When cold, transfer to the fridge for cooking with at a later date. CARVING THE TURKEY 1. Once the turkey has rested, it’s time to carve. There are two ways you can do this. - The first method is to remove the wings, slice the skin beside the legs, 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. - Alternatively, 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.
See details
HOW TO COOK A TURKEY | TIPS FOR COOKING THE PERFECT ...
Oct 15, 2021 · Place the turkey breast-side up with the legs pointing towards you. Then all you do is turn the wings around so the tips point towards the front of the bird and tuck the tips down …
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REMOVING TURKEY WINGS AND/OR LEGS PRIOR TO COOKING? - HOME ...
Nov 21, 2016 · Read the Removing turkey wings and/or legs prior to cooking? discussion from the Chowhound Home Cooking, Thanksgiving food community. Join …
From chowhound.com
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REMOVING TURKEY WINGS AND/OR LEGS PRIOR TO COOKING? - HOME ...
Nov 21, 2016 · Read the Removing turkey wings and/or legs prior to cooking? discussion from the Chowhound Home Cooking, Thanksgiving food community. Join …
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From chowhound.com
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TURKEY LEG RECIPES | ALLRECIPES
Looking for turkey leg recipes? Allrecipes has more than 30 trusted turkey leg recipes complete with ratings, reviews and cooking tips.
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ROASTED TURKEY LEGS RECIPE | ALLRECIPES
Stand the turkey legs upright (as if the turkey were standing). Press a knife downward into the deep tissue, creating 2 or 3 long pockets. Press a piece of celery into each opening. Pull back the skin on the legs…
From allrecipes.com
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ROASTED TURKEY LEGS RECIPE - THE SPRUCE EATS
Aug 18, 2021 · Mix up the flavor by making these roasted turkey legs with one of these compound butter recipes: Beurre Maître d'Hôtel: Combine 1/2 cup butter with 1 tablespoon minced fresh …
From thespruceeats.com
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BUTTERMILK-BRINED ROAST TURKEY RECIPE - NYT COOKING
Turn turkey over so breast faces up. Splay out its legs and press hard on breastbone until you hear the cartilage pop and the bird lies completely flat. Place a 2-gallon resealable bag in a large bowl, stock pot or sink. Pour buttermilk and salt in bag and stir to dissolve salt. Place turkey …
From cooking.nytimes.com
From cooking.nytimes.com
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WHAT IS THE COOKING TIME FOR TURKEY LEGS? | EHOW
Cooking turkey legs in the oven is more time consuming than grilling and usually takes about two hours. Preheat your oven to 325 degrees Fahrenheit, then coat or season four to six turkey legs to your desired flavor. Grease a roasting pan with butter or cooking spray, then add the turkey legs …
From ehow.com
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WHAT IS THE COOKING TIME FOR TURKEY LEGS? | EHOW
Cooking turkey legs in the oven is more time consuming than grilling and usually takes about two hours. Preheat your oven to 325 degrees Fahrenheit, then coat or season four to six turkey legs to your desired flavor. Grease a roasting pan with butter or cooking spray, then add the turkey legs …
From ehow.com
From ehow.com
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INSTANT POT TURKEY LEGS AND GRAVY | TESTED BY AMY + JACKY
Apr 30, 2016 · The turkey legs started to tenderize at this point. Then, by cooking them at high pressure for 20 minutes and natural release, the turkey legs were flavorful while being quite tender with some chew. Now it’s YOUR turn to take out your pressure cooker and cook some Pressure Cooker Turkey Legs and Turkey …
From pressurecookrecipes.com
From pressurecookrecipes.com
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HOW TO SMOKE TURKEY LEGS JUST LIKE THEY DO AT DISNEY
Feb 01, 2015 · Anyone can simply smoke turkey legs and they are wonderful, BUT, the turkey legs served on Disney properties are cured and this is a special process that produces a special taste. Disney legs …
From amazingribs.com
From amazingribs.com
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SOUS VIDE TURKEY LEGS RECIPE - SERIOUSEATS.COM
Nov 22, 2021 · Season turkey legs all over with salt and pepper. Set thyme sprigs on bottom sides of legs. Place turkey legs into two separate vacuum bags and seal according to vacuum-sealer manufacturer's instructions. Alternatively, seal turkey legs …
From seriouseats.com
From seriouseats.com
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A BEGINNER'S STEP-BY-STEP GUIDE TO COOKING TURKEY
Apr 13, 2021 · Although many recipes call for tying the turkey's legs together (called trussing), it is optional; if you choose to do this, you will need kitchen twine which is found at the grocery store. And although most turkeys come with a pop-up timer, it is always best to have a meat thermometer to determine if the turkey …
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TURKEY COOKING TIMES - RECIPES - HOW TO COOKING TIPS
Aluminum foil can be tented over the turkey near the end of the cooking time to keep the skin from becoming too brown. Use a meat thermometer to determine the proper doneness, which is at least 170°F for the breast and 180°F for the thigh. After removing the turkey from the oven, the temperature of the meat will increase by about 5° as the turkey …
From recipetips.com
From recipetips.com
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OSTER TURKEY ROASTER COOKING TIMES - COOKING - BEST RECIPES
Check that legs and thighs have reached between 90°F and 100°F before basting. You might be interested: Turkey cooking times electric roaster. Do you cook a turkey at 325 or 350? Roast the turkey …
From parwarestaurante.com
From parwarestaurante.com
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COOKING TIME GUIDE FOR SMOKED TURKEY | CHAR-BROIL®
Cooking Time Guide for Smoked Turkey Whether it's smoked, fried, roasted or grilled, turkey is a delicious alternative to chicken year-round. With so many different cuts - breasts, wings, legs-oh my! - it may be tricky trying to decide how long to cook your turkey …
From charbroil.com
From charbroil.com
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ROAST TURKEY RECIPE - COOKING CLASSY
Nov 06, 2019 · Truss if desired: tie legs with kitchen twine if you want a better presentation. Bake to 165 degrees: Bake in preheated oven until thickest center portion of thigh without touching bone registers 165 degrees on a probe thermometer or instant read thermometer, about 2 1/2 – 3 1/2 hours, while tenting top of turkey …
From cookingclassy.com
From cookingclassy.com
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HOW TO SMOKE TURKEY LEGS (NO FAIL RECIPE + TIPS) | CRAFT ...
Keys to Perfectly Smoked Turkey Legs. There are three essential steps to juicy, tender and flavorful fair style smoked turkey legs. Brine. Brining the lean turkey meat is absolutely necessary. …
From craftbeering.com
From craftbeering.com
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COOKING TIME GUIDE FOR SMOKED TURKEY - CHAR-BROIL
Cooking Time Guide for Smoked Turkey Whether it's smoked, fried, roasted or grilled, turkey is a delicious alternative to chicken year-round. With so many different cuts - breasts, wings, legs-oh my! - it may be tricky trying to decide how long to cook your turkey …
From charbroil.com
From charbroil.com
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ROAST TURKEY RECIPE - COOKING CLASSY
Nov 06, 2019 · Truss if desired: tie legs with kitchen twine if you want a better presentation. Bake to 165 degrees: Bake in preheated oven until thickest center portion of thigh without touching bone registers 165 degrees on a probe thermometer or instant read thermometer, about 2 1/2 – 3 1/2 hours, while tenting top of turkey …
From cookingclassy.com
From cookingclassy.com
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HOW TO SMOKE TURKEY LEGS (NO FAIL RECIPE + TIPS) | CRAFT ...
Keys to Perfectly Smoked Turkey Legs. There are three essential steps to juicy, tender and flavorful fair style smoked turkey legs. Brine. Brining the lean turkey meat is absolutely necessary. …
From craftbeering.com
From craftbeering.com
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THE BEST TURKEY RECIPES | FEATURES | JAMIE OLIVER
Dec 07, 2021 · This is the turkey recipe for you – get ahead to take the stress out of cooking on the day. The best roast turkey - Christmas or any time Go all out with this showstopping turkey recipe, …
From jamieoliver.com
From jamieoliver.com
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SMOKED TURKEY LEGS RECIPE | TRAEGER GRILLS
Insert the probe into the thickest part of a turkey leg, avoiding touching the bone. Lay the turkey legs directly on the grill grates. Close the lid and smoke until the internal temperature reaches 165℉ and the turkey legs …
From traeger.com
From traeger.com
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BONELESS TURKEY ROAST COOKING TIMES - COOKING - BEST RECIPES
You might be interested: Cooking turkey legs in the oven. How long do you cook a 4kg turkey? Heat the oven to 180C/160C fan/gas 4. Smear the butter all over the turkey and season with salt and …
From parwarestaurante.com
From parwarestaurante.com
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TIPS AND TIMES FOR COOKING AN UNSTUFFED TURKEY - MY TURN ...
Nov 25, 2013 · Start preparing your bird by removing the giblets and neck from inside the turkey. (Save these for giblet gravy is that is on your menu) Fill the cavity with onions and celery and sprigs of rosemary and place on a roasting pan with a rack.; Tie the legs with bakers twine for a prettier presentation.; We use melted butter to brush over the entire turkey for a moist roast turkey.
From myturnforus.com
From myturnforus.com
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TURKEY BREAST ROASTING TIMES - HOW TO COOKING TIPS ...
Whether you are cooking turkey breast or a whole turkey, one of the most popular methods used is roasting. When cooking turkey breast, the roasting process tends to evaporate and reduce the moisture content, shrinking the fibers and making the meat tough, so it is important to follow the proper steps for roasting and use the right turkey cooking …
From recipetips.com
From recipetips.com
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THANKSGIVING TURKEY RECIPES | GRAVY & STUFFING ...
How to salt a whole turkey. Time: 24 to 48 hours; Kosher salt: 1 teaspoon per pound; Method: Apply salt evenly inside cavity and under skin of breasts and legs, wrap tightly with plastic wrap, and let rest in refrigerator. How to salt a boneless or bone-in turkey …
From americastestkitchen.com
From americastestkitchen.com
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