HOW TO COOK A TURKEY LEG RECIPES
BEST ROAST TURKEY RECIPE - HOW TO COOK A PERFECT TURKEY IN ...
To roast a turkey in the oven, you want to make sure you use plenty of butter and start with a blast of heat. This foolproof method has been tested—and tested—by the Delish kitchen and we've gotta admit: It makes one delicious turkey.
Provided by Lauren Miyashiro
Categories gluten-free low sugar nut-free Thanksgiving winter dinner main dish
Total Time 3 hours 15 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 8
Number Of Ingredients 10
Steps:
- Position rack to the lower third of your oven and preheat oven to 450°. Pat turkey dry with paper towels and season the cavity generously with salt and pepper. Stuff the cavity with onion, thyme, rosemary, sage, and garlic. Tie the legs together with kitchen twine and tuck the wing tips under the body to prevent burning. Brush melted butter all over turkey then season generously with more salt and pepper. Place turkey breast side up on a roasting rack fitted inside a large pan. Pour chicken broth into the pan. Transfer to oven and cook for 30 minutes, then reduce oven temperature to 350°. Continue roasting, basting every 30 to 45 minutes with the juices on the bottom of the pan, until internal meat temperature reaches 165° or until the juices run clear when you cut between the leg and thigh, about 3 to 4 hours. Tent cooked turkey with aluminum foil and let rest for 20 minutes before carving.
Nutrition Facts : Calories 490 calories
TURKEY LEG POT ROAST RECIPE: HOW TO MAKE IT
Well-seasoned turkey legs and tender veggies make this meal ideal for a crisp fall day. Moist and satisfying, the recipe from Rick and Vegas Pearson of Cadillac, Michigan couldn't be more comforting!
Provided by Taste of Home
Categories Dinner
Total Time 05 hours 15 minutes
Prep Time 15 minutes
Cook Time 05 hours 00 minutes
Yield 3 servings.
Number Of Ingredients 12
Steps:
- In a greased 5-qt. slow cooker, combine the first 6 ingredients. Place drumsticks over vegetables. Sprinkle with the seasoned salt, thyme, parsley and pepper. Cover and cook on low for 5-5-1/2 hours or until turkey is tender. If desired, top with chopped fresh parsley just before serving.
Nutrition Facts : Calories 460 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 202mg cholesterol, SodiumContent 1416mg sodium, CarbohydrateContent 44g carbohydrate (10g sugars, FiberContent 6g fiber), ProteinContent 54g protein.
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BEST CHRISTMAS TURKEY | TURKEY RECIPES - JAMIE OLIVER
I always think that turkey's not just for Christmas – in fact, done right, it rocks for Sunday roast
From jamieoliver.com
Total Time 3 hours 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 572 calories per serving
From jamieoliver.com
Total Time 3 hours 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 572 calories per serving
- Preheat the oven to maximum. Heat a saucepan until medium hot and add a splash of olive oil. Pick the sage leaves and add to the pan with 6 of the pancetta or bacon strips.
- Peel and chop 2 garlic cloves and 1 onion. Trim and chop the celery and add to the pan with the garlic and onion. Fry everything gently until soft and golden brown. Take the pan off the heat, add the breadcrumbs and, while the mix is cooling down, roughly chop the apricots and stir them in.
- When the stuffing has cooled down, add the pork, lemon zest, nutmeg, egg and lots of sea salt and freshly ground black pepper, and mix everything together well. Slice the remaining strips of pancetta or bacon in half and peel and slice 1 peeled garlic clove into thin slivers. Place a rosemary sprig and a garlic sliver on one end of a halved strip of pancetta and roll it up tightly. Repeat with the other pieces of pancetta until you have 12 little rolls.
- Stab the thighs and drumsticks of the turkey in 6 places on each side. Push a little pancetta roll into each hole until it just peeps out. This will give your turkey thighs a fantastic flavour and will keep them moist while they cook.
- Peel the remaining onions and chop in half, and peel and thickly slice the carrots.
- Give your turkey a good wipe, inside and out, with kitchen paper, and place it on a board, with the neck end towards you. Find the edge of the skin that's covering the turkey's breasts and gently peel it back. Work your fingers and then your hand under the skin, freeing it from the meat. If you're careful you should be able to pull all the skin away from the meat, keeping it attached at the sides. Go slowly and try not to make any holes!
- Lift the loose skin at the neck end and spoon the stuffing between the skin and the breast, tucking the flap of skin underneath to stop anything leaking out. Pop the orange in the microwave for 30 seconds to warm it up and stuff it into the cavity.
- Weigh the stuffed turkey and calculate the cooking time (about 20 minutes per 500g/1lb 2oz).
- Place the bird on a large roasting tray, rub it all over with olive oil and season well. Surround with the chopped carrots, onions and remaining cloves of garlic, cover with tin foil and place in the preheated oven. Turn the heat down right away to 180°C/350°F/gas 4 and roast for the calculated time, or until the juices run clear from the thigh if you pierce it with a knife or a skewer. Remove the tin foil for the last 45 minutes to brown the bird.
- Carefully lift the turkey out of the tray and rest on a board covered loosely with foil for at least 1 hour, preferably 2 hours for bigger birds.
- When the resting time's nearly up, skim off the surface fat from the roasting tray and add the flour and stock. Place the tray on the hob and bring to the boil on a high heat. When the gravy starts to thicken, strain it into a bowl.
- Carve your turkey, serve with the gravy and dig in!
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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.
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TURKEY BREAST RECIPES | BBC GOOD FOOD
Make the most of tender turkey breast with our selection of tasty recipes, including stir-fries, salads, toasties and tabboulehs.
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From bbcgoodfood.com
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BEST ROASTED THANKSGIVING TURKEY RECIPE - HOW TO COOK A TURKEY
The secret to roasting the perfect Thanksgiving turkey is to plan ahead. This delicious recipe has you covered, with tips for brining, dressing, and carving.
From thepioneerwoman.com
Reviews 5
Total Time 5 hours 10 minutes
Category feed a crowd, Thanksgiving, comfort food, dinner, main dish, poultry
Cuisine American, Comfort Food
From thepioneerwoman.com
Reviews 5
Total Time 5 hours 10 minutes
Category feed a crowd, Thanksgiving, comfort food, dinner, main dish, poultry
Cuisine American, Comfort Food
- Preheat oven to 275. If you brined your turkey, rinse it well under cold water. Fill the sink with fresh cold water and allow the turkey to soak for 15 to 20 minutes to remove any saltiness. Pat the turkey dry and place it on a roasting rack, breast side up. Cross the legs and tie them together with kitchen twine. Cover the whole pan with heavy aluminum foil, tucking it underneath the pan. Roast for the first stage for about 10 minutes per pound (so, for a 20 pound turkey, about 3 1/2 hours.) Using a vegetable peeler, shave off thick slices of orange peel and slice them very thin. Combine with butter, rosemary, salt and pepper. After the first stage of cooking, remove the turkey from the oven and remove the foil (turkey will still be pale.) Smear the butter mixture all over the skin, in crevices, etc so that it's totally covered. Insert a meat thermometer into the thigh, increase the oven temperature to 350, and return the turkey to the oven, basting every 30 minutes. Continue roasting the turkey until the thermometer reads 165 to 168, then remove the turkey from the oven. Cover loosely with clean aluminum foil until you're ready to carve!
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TURKEY BREAST RECIPES | BBC GOOD FOOD
Make the most of tender turkey breast with our selection of tasty recipes, including stir-fries, salads, toasties and tabboulehs.
From bbcgoodfood.com
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BEST ROASTED THANKSGIVING TURKEY RECIPE - HOW TO COOK A TURKEY
The secret to roasting the perfect Thanksgiving turkey is to plan ahead. This delicious recipe has you covered, with tips for brining, dressing, and carving.
From thepioneerwoman.com
Reviews 5
Total Time 5 hours 10 minutes
Category feed a crowd, Thanksgiving, comfort food, dinner, main dish, poultry
Cuisine American, Comfort Food
From thepioneerwoman.com
Reviews 5
Total Time 5 hours 10 minutes
Category feed a crowd, Thanksgiving, comfort food, dinner, main dish, poultry
Cuisine American, Comfort Food
- Preheat oven to 275. If you brined your turkey, rinse it well under cold water. Fill the sink with fresh cold water and allow the turkey to soak for 15 to 20 minutes to remove any saltiness. Pat the turkey dry and place it on a roasting rack, breast side up. Cross the legs and tie them together with kitchen twine. Cover the whole pan with heavy aluminum foil, tucking it underneath the pan. Roast for the first stage for about 10 minutes per pound (so, for a 20 pound turkey, about 3 1/2 hours.) Using a vegetable peeler, shave off thick slices of orange peel and slice them very thin. Combine with butter, rosemary, salt and pepper. After the first stage of cooking, remove the turkey from the oven and remove the foil (turkey will still be pale.) Smear the butter mixture all over the skin, in crevices, etc so that it's totally covered. Insert a meat thermometer into the thigh, increase the oven temperature to 350, and return the turkey to the oven, basting every 30 minutes. Continue roasting the turkey until the thermometer reads 165 to 168, then remove the turkey from the oven. Cover loosely with clean aluminum foil until you're ready to carve!
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BEST CHRISTMAS TURKEY RECIPES - OLIVEMAGAZINE
Take the stress out of cooking turkey this Christmas with our tips and tricks, and try our twists on the Christmas centrepiece – from zesty bay and lemon to maple and bourbon glazed, or prosciutto-wrapped boneless turkey
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Turkey leg is a lean, tasty cut of meat. Inexpensive and with a large yield of dark meat, it is a great option for the home cook; especially when braised. Browse this supreme collection of turkey leg recipes which includes William Drabble's turkey leg …
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HOW TO COOK A TURKEY | TIPS FOR COOKING THE PERFECT ...
Oct 15, 2021 · Create a roux. Add turkey fat or butter to the roasting pan or saucepan. Then sprinkle flour over it in a 1:1 ratio of fat to flour. Cook, stirring constantly, until the roux is light brown …
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HOW TO COOK THE PERFECT CHRISTMAS TURKEY: ROASTING TIME…
Dec 24, 2021 · Put the turkey in the oven and cook for 15 minutes then turn down the oven to 180C/160C fan/gas mark 4 and cook for a further: 3kg (6.6lb) – 1¾ hours 4kg (8.8lb) – 2 hours
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Oct 15, 2020 · Smoke the turkey leg or legs low and slow until the internal temperature reaches 165 degrees F (use a meat thermometer like this #1 Amazon best seller) . This could take three to six hours, depending on the size of your turkey …
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Oct 09, 2021 · Turkey leg: The piece I had weighed about 3.7lbs (1.7 kg). A little more or less would be fine; the turkey leg will be smothered for a relatively long time. As mentioned above, use a whole turkey leg …
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HOW TO COOK TURKEY LEGS IN THE OVEN - WHERE IS MY SPOON
Oct 09, 2021 · Turkey leg: The piece I had weighed about 3.7lbs (1.7 kg). A little more or less would be fine; the turkey leg will be smothered for a relatively long time. As mentioned above, use a whole turkey leg if you happen to find one. Otherwise, a large thigh of about …
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Oct 15, 2021 · If you were shocked to learn that you could roast a frozen turkey, you’re in for another surprise: You can roast that turkey while you sleep, too.. At a typical roasting temperature (around 325ºF), a large turkey can take upwards of four hours to roast. …
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Nov 03, 2019 · Home » Chicken Recipes » Pressure Cooker Chicken Recipes » How to cook a Turkey in the Ninja Foodi or pressure cooker. How to cook a Turkey in the Ninja Foodi or pressure cooker. Published: November 3, 2019 Updated: February 20, …
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Nov 16, 2020 · If you do decide to cook your turkey in parts, you have some options, including the many recipes on Serious Eats focused on either the legs, breast, or wings of the bird. So let's break it down. (Break down the topic, that is—you can break down your own turkey …
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From jennieo.com
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HOW TO COOK LEG OF LAMB - BETTER HOMES & GARDENS
Take leg of lamb out of refrigerator an hour before cooking and allow it to reach room temperature. Preheat your oven to 325°F (low and slow is the key for a juicy, flavorful leg of lamb). Cut ½-inch-wide slits about 1-inch deep into the leg of lamb.
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RECIPES | CHAR-BROIL®
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HOW TO COOK LEG OF LAMB | BETTER HOMES & GARDENS
Take leg of lamb out of refrigerator an hour before cooking and allow it to reach room temperature. Preheat your oven to 325°F (low and slow is the key for a juicy, flavorful leg of lamb). Cut ½-inch-wide slits about 1-inch deep into the leg of lamb.
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GORDON RAMSAY'S ROAST TURKEY WITH LEMON, PARSLEY AND ...
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From goodto.com
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SOUTHERN CROCK POT BLACK EYED PEAS WITH SMOKED TURKEY LEG
Place turkey leg and dried peas in your slow cooker. I am using a 6 quart slow cooker here. It is always a good idea to “sort” your beans before adding to the pot. Sometimes you’ll find a small stone in the bag. Some brands have several.
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From southernplate.com
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HOW TO COOK A TURKEY THIGH IN THE OVEN | LIVESTRONG.COM
Nov 18, 2019 · Tryptophan, one of the most abundant amino acids in turkey meat, plays a key role in protein synthesis. After ingestion, it is converted to melatonin, serotonin, niacin and other key nutrients and neurotransmitters, according to a September 2018 …
From livestrong.com
From livestrong.com
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ROASTED PORK LEG – HORNADO DE CHANCHO – LAYLITA’S RECIPES
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From laylita.com
From laylita.com
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PROSCIUTTO RECIPES - HOW TO COOK PROSCIUTTO | PARMACROWN.COM
Largo Calamandrei, 1/A 43100 Parma, Italy Phone: 0521.246211 Fax 0521 243983
From parmacrown.com
From parmacrown.com
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From cookwithmands.com
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