Buffalo Cranberry Turkey Legs Recipes

BUFFALO CRANBERRY TURKEY LEGS

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with a couple sheets of foil, for easy clean up. Then place an oven-safe wire rack onto the baking sheet. Set aside.
• In a large bowl, toss together the turkey legs, olive oil, salt, pepper and poultry seasoning until evenly coated. Place the turkey legs onto the wire rack over the baking sheet. Roast for 30 minutes, turning over halfway.
• In the meantime, place the cranberry sauce into a blender or food process with a splash of water and blend until smooth. Pour out into a medium saucepan, along with the buffalo sauce and honey. Cook over medium heat, stirring often, until the mixture has thickened and reduced by a third, about 15 minutes.
• After the turkey legs have cooked for 30 minutes, baste them with the cranberry buffalo sauce every 15 minutes, turning them over after each basting. Continue cooking and basting them for another hour and a half or until the internal temperature reaches 180 degrees F.
• Remove from the oven and baste once more. Allow to rest for about 15 minutes before transferring to a plate or platter. Garnish with a sprinkling of blue cheese and fresh cranberries before serving.

DELICIOUS OVEN-BAKED CRANBERRY BARBECUE CHICKEN (OR TURKEY LEGS)

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• Heat butter with oil in a large skillet over medium-high heat.
• Season the chicken with salt and pepper, then add to the skillet; cook on both side until lightly browned, then place the chicken skin-side up into the baking dish (leave the drippings in the pan).
• Add in the onion, celery, garlic and cayenne pepper (if using) adding in a little more oil if needed; sate for about 3 minutes; stir in the cranberry sauce and BBQ sauce; bring to a light simmer, stirring until completey combined, then pour over the chicken.
• Bake uncovered for about 50 minutes or until chicken is tender and cooked through, basting with the sauce a couple times during baking.
• Delicious!

CRANBERRY GLAZED TURKEY

Steps:

• Preheat the oven to 450 degrees F. Remove giblets and neck from turkey and rinse inside and out with cold water. Pat dry with paper towels; set aside.
• In a small bowl, combine softened butter, 1 tablespoon fine herbs, crushed garlic, 2 tablespoons marmalade and onion flakes. Use a fork to mix together until well combined.
• In a small bowl combine poultry seasoning, 1 tablespoon fine herbs, salt and pepper.
• Use your hand to carefully loosen the skin around the entire bird. Work half of the butter mixture under the skin of the entire turkey. Rub the remaining butter on the outside of the skin and season with the poultry seasoning mixture inside and out. Stuff the inside of the turkey cavity with oranges and leeks. (Truss if desired.) Add any leftover oranges and leeks to a shallow roasting pan; pour in broth and set aside. Insert a pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breastbone, in the thickest part of the breast. Place turkey breast side up on a rack over the vegetables in the roasting pan. Place in oven and reduce temperature to 325 degrees F.
• Combine orange juice, remaining marmalade, jellied cranberries, and remaining fine herbs in a small saucepan and simmer until jelly melts. Continue simmering until mixture thickens, about 15 minutes; keep warm.
• After the turkey has cooked for 2 hours brush on the glaze mixture. When the thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours total.
• Remove from oven and let turkey rest 15 minutes before carving.

LEFTOVER TURKEY LEG STEW

Steps:

• Throw it all in the crock pot and cook on high for 4 hrs or low for 8, stirring occasionally.
• Remove bones before serving.
• **Raw meat can be used, just allow 8-10hrs to fully cook**.

EASY ROASTED TURKEY LEGS

Steps:

• In a large bowl pour in all of the Turkey Broth/Stock (Could also be Chicken Stock) and marinate the uncooked Turkey Legs overnight, or at least 3 hours, in the refrigerator.
• After 3-8 hours in the refrigerator, take a large roasting pan with a wire rack, remove the refrigerated legs from the bowl of broth---use tongs and place directly on the roasting rack/pan. Sprinkle generous amount of salt, black pepper, and onion powder on each leg. Spread foil across the top of the roasting pan to keep the legs covered while roasting in a pre-heated 350F oven.
• Meanwhile, melt a stick of butter in a saucepan---until it's liquified.
• 8 legs usually take about 1hour and 45 minutes to fully cook. The legs need to be turned/flipped with tongs, basted (brushed with the melted butter) and then re-seasoned with just the onion powder and black pepper--- every 20 minutes during roasting.
• Turkey legs are usually done after insterting a meat thermometer that registers 175F in the thickest part of the leg, however, they do keep cooking even after they're removed from the oven.
• The cooked turkey pan juices and drippings are usually used to flavor gravy and stuffing.

POT ROASTED TURKEY LEGS OR WINGS

Steps:

• Ingredient amounts are any amount you wish to use.
• This is a method more than a recipe since the amounts you use will depend upon how many you are serving and whether you want to have turkey to freeze for future casseroles/salads.
• Generally speaking, roast 6 legs/wings at a time, usually enough for supper and lots left for freezing Ask your butcher to cut the turkey legs crosswise for you, dividing each one of them into three pieces, a bony part at the bottom which is saved for broth making and two equal portions from the fleshy part of the leg.
• Place the fleshy parts of the legs in an uncovered roaster, and bake at 375 degrees for 1 hour.
• Sprinkle the legs with sage, salt and pepper, add water to roaster, cover and bake at 325 degrees for 1 hour.
• Remove the roaster from the oven, add the potatoes, onions and carrots, sprinkle them with salt and pepper, cover roaster and roast for another hour or until veggies are tender.
• (Those troublesome tendons in the turkey legs which cause so much trouble are very easy to remove after the meat is tender.) Serve the turkey and veggies, counting exchanges for the portion used.
• After the unused turkey is cool enough to handle, remove the meat from the bones and freeze in portions to use for future casseroles or salads.
• Calculate the exchanges used according the the amount used.
• Low sodium diets- omit salt.
• low cholesterol diets, may be used as is.

TURKEY BRAISED WITH CRANBERRIES

Steps:

• Combine tablespoon of butter with oil in deep skillet or casserole large enough for turkey legs to fit comfortably. Turn heat to medium high; after a minute add garlic and thyme. Cook for a minute, add turkey legs. Brown on both sides (they will brown unevenly, because of their shape), sprinkling with salt and pepper, and stirring garlic so it does not burn. Remove turkey.
• Add onion, mushrooms, sugar, pinch of salt, and some pepper, and cook; stir occasionally, and adjust heat so vegetables do not burn. When very soft, add 1 cup liquid, half the zest, and cranberries. Bring to boil, return turkey to pan; cover and adjust the heat for a steady simmer.
• Cook about 2 hours, checking every 30 minutes and adding more liquid if necessary, until meat is very tender. Taste sauce, and add more salt, pepper, and sugar if necessary. Remove meat; if sauce is soupy, raise heat and reduce a little; stir in remaining butter. Carve meat as neatly as you can; serve on a bed of sauce, garnish with remaining orange zest.

CURRIED TURKEY LEGS

Steps:

• Brown turkey legs in butter; remove from skillet.
• Add onion and garlic to skillet.
• Cook till onion is tender but not brown.
• Return meat to skillet.
• Add curry powder, 1-1/2 teaspoons salt, gingerroot, tomatoes, and 1/4 cup water.
• Cover; simmer 45 to 60 minutes, stirring occasionally, till turkey is tender.
• Stir in flour.
• Cook and stir till thickened.
• Serve with cooked rice tossed with raw grated carrot.
• Pass curry condiments.
• This recipe cannot be distinguished from curried leg of lamb and is easily adapted to the Crockpot.