TURKEY LEGS IN OVEN RECIPES

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

Ingredients

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.

OVEN-ROASTED TURKEY RECIPE | THE NEELYS | FOOD NETWORK

Oven-Roasted Turkey Recipe | The Neelys | Food Network image

Provided by Patrick and Gina Neely : Food Network

Total Time 3 hours 50 minutes

Prep Time 50 minutes

Cook Time 3 hours 0 minutes

Yield 10 servings

Number Of Ingredients 9

Ingredients

1 tablespoon smoked paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper
1 14-pound turkey, giblets removed, washed and dried
Extra-virgin olive oil, for drizzling
Fresh thyme, for garnish

Steps:

Mix the smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, 1 tablespoon salt and 1 1/2 teaspoons black pepper in a bowl. Sprinkle some of the spice rub inside the cavity of the turkey. Separate the skin from the breast meat with your fingers, starting at the top of the breast and sliding to the right and left, then working down. Massage some of the rub onto the meat under the skin. Sprinkle the remaining rub on the turkey's skin. Place the turkey on a sheet tray and cover with plastic wrap. Refrigerate overnight or up to 24 hours so the flavors can marry.
Set a rack at the lowest position in the oven and preheat to 325 degrees F. Remove the turkey from the refrigerator to bring to room temperature. Tie the legs together and tuck the wing tips under. Place the turkey in a roasting pan. Drizzle the outside of the turkey with a few tablespoons of olive oil and sprinkle with salt and pepper. Roast the turkey about 3 hours, or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. Transfer the turkey to a platter, cover loosely with foil and let rest 30 minutes before carving.

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OVEN ROASTED TURKEY WITH SAGE BUTTER RECIPE | TYLER ...

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Reviews 4.8
Total Time 3 hours 10 minutes
Category main-dish
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Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

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OVEN ROASTED TURKEY WITH SAGE BUTTER RECIPE | TYLER ...

From foodnetwork.com
Reviews 4.8
Total Time 3 hours 10 minutes
Category main-dish
Cuisine american

Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

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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.
From delish.com
Reviews 2.5
Total Time 3 hours 15 minutes
Category gluten-free, low sugar, nut-free, Thanksgiving, winter, dinner, main dish
Cuisine American
Calories 490 calories per serving

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.

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BRINED ROAST TURKEY CROWN & CONFIT LEGS - BBC GOOD FOOD

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
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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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We guarantee it`ll be tasty and tender.
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Bon appetit

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HOW TO MAKE BAKED TURKEY LEGS – MELANIE COOKS

These baked turkey legs are so delicious and really easy to make! Just rub them with salt and pepper, put them in the oven and bake to perfection!
From melaniecooks.com
Category Turkey
Cuisine American

Sprinkle the turkey legs with salt and pepper. Put in the oven and bake for 1 1/2 hours, or until done. You know when the turkey legs are done when the meat thermometer put in the thickest part of the leg registers 165F, and also when the juices run clear (not pink) when the thickest part of the leg is cut.

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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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