HOW TO ROAST TURKEY LEGS IN THE OVEN RECIPES

Name: Brined roast turkey crown & confit legs
Prep time: 30 min
Cook time: 5 h 30 min
Total time: 6 h
Yield: 10
Ingredients: 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)

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

Ingredients

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

BEST ROAST TURKEY RECIPE - HOW TO COOK A PERFECT TURKEY IN ...

Best Roast Turkey Recipe - How to Cook a Perfect Turkey in ... image

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

Ingredients

1 (12-14 lb.) whole turkey, neck and giblets removed
Kosher salt
Freshly ground black pepper
1 onion, cut into wedges
1 bunch thyme
Small handful rosemary sprigs
Small handful sage leaves
1 head garlic, halved crosswise
1/2 c. melted butter
2 c. low-sodium chicken broth

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

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Total Time 2 hours 25 minutes
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Category Dinner
Calories 623 calories per serving

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