Baked Tamarind And Seedcrusted Turkey Leg Recipes

BAKED TAMARIND AND SEEDCRUSTED TURKEY LEG

Steps:

• If using tamarind pods, peel them and extract the fruits. Place tamarind fruit in a small saucepan with enough water to cover by an inch. Cook over medium low heat, covered, until soft, about 30 minutes. Drain, reserving the cooking water. Mash and then push through a strainer, discarding the seeds and strings. Reserve the pulp, which should measure about 1/2 cup, and add to that 1/2 cup of the reserved cooking liquid. (Or, if using tamarind paste, combine pulp and water in a small saucepan, bring to the simmer, and push through a sieve to remove seeds. Reserve resultant puree, which should measure about 1 cup.) In a small dry skillet, toast sesame and cumin seeds over medium low heat until fragrant and lightly colored, about 2 minutes. Place in small bowl and add celery seeds, cracked black pepper, and cayenne pepper. Stir to combine and set aside. Drop shallots and garlic through top of blender with the motor running. Add spice and whirl to pulverize slightly. Add tamarind, honey, Worcestershire, and oil and blend thoroughly. Rub marinade evenly on turkey leg and let marinate in refrigerator 3 hours or overnight.
• Preheat oven to 375 degrees F. Remove turkey leg from refrigerator and season evenly on all side with salt. Place on rack set inside roasting pan. Pour 1/4-inch of water into the bottom of roasting pan. Cover roasting pan with foil and roast for 40 minutes. Remove the foil and continue to cook 2050 minutes, until fork inserted in meat slips out easily or instant-read thermometer inserted in thickest part of joint measures 165 degrees F. Remove leg from oven, let cool and shred meat.

BAKED TURKEY

Steps:

• Preheat an oven or a gas grill to 350 to 375 degrees F.
• Clean the contents from the turkey cavity, rinse, and pat dry. Season turkey with salt and pepper, to taste (be generous.) Fill cavity of turkey with bell pepper, onion, celery stalks, apple and margarine. Place in a baking bag and seal. Place in an aluminum-baking pan, breast side down. Put in oven or outdoor gas grill and cook for 2 1/2 to 3 hours.

ROASTED TURKEY LEGS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Rinse the turkey legs and pat dry.
• 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, rub with butter, and season with a little salt. Put the skin back into place, rub with more butter, and season lightly with salt. Lay the legs in a roasting pan.
• Roast uncovered for 1 1/2 to 2 hours, until the legs are golden brown and the internal temperature is 180 degrees F (82 degrees C) when taken with a meat thermometer. Add more water if needed while roasting, and baste occasionally with the juices or butter.

BAKED TURKEY LEGS CONNIE'S

Steps:

• 1. 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.
• 2. Smear butter onto meat on both sides of the leg.
• 3. Sprinkle meat with poultry seasoning, salt, and pepper.
• 4. Secure skin back over the leg.
• 5. Cover legs on both side with lemon or orange zest.
• 6. Place foil in the bottom of a long rectangular pan. If you wish, dice carrots and celery and add to pan.
• 7. Add chicken broth to pan.
• 8. Place turkey legs in pan.
• 9. Roast legs at 350 degrees for one hour and twenty minutes.
• 10. 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.
• 11. When ready, take turkey legs from oven and let rest 15 minutes to redistribute the juices.
• 12. 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.