Wednesday, September 12, 2012
199. Turkey Legs
I know, a post about cooking turkey legs. Something so simple that it may not warrant a bit of time as a full post.
Except they are so delicious, make a great addition to soup, can be used in enchilada's and are the perfect size for a family of one or two.
I remember being a young couple living in TX at Bergstrom Air Force Base (which is now the airport in Austin) and being overwhelmed with the idea of cooking a huge turkey. First, I did not think we would eat a whole turkey; secondly, I did not know the first thing about preparing a bird, a whole bird.
So for these two reasons-easy to prepare and can be used in so many things-I decided to go ahead and write a short recipe of how I prepare our turkey legs.
I buy two at a time from Whole Foods and they range in price from $4-$5…very affordable.
I set my oven to start preheating to 425 degrees while I get the legs ready to cook.
I use four basic ingredients:
Now if I want to jazz up the flavor I can add any or all of these:
dried herbs: thyme, rosemary, basil or oregano
Old Bay Seasoning (Maryland required spice that works on everything…LOL)
I like to use my cast iron pans but you can use any pan the legs fit into. Try to give them some room, I try to keep them from touching.
Bake for 20 minutes, turn legs, and bake another 20 minutes. These legs are larger than chicken legs and I like to check the internal temperatures to make sure they are done. Use a thermometer to do this.
Internal temperature should not be below 165 degrees.
Remove from oven and let legs rest for 10 minutes.
I have served them whole, one per guest. Picked the meat off and used them in a variety of recipes. Used the leg bones to make broth.
Turkey legs are simply useful in my kitchen when it comes to creating easy or gourmet dishes.