Pot Roasted Turkey Legs Or Wings Recipes

TURKEY LEG POT ROAST

Steps:

• In a greased 5-qt. slow cooker, combine the first six ingredients. Place drumsticks over vegetables. Sprinkle with the seasoned salt, thyme, parsley and pepper. Cover and cook on low for 5 to 5-1/2 hours or until turkey is tender. If desired, top with chopped fresh parsley just before serving.

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.

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 LEG AND WING CONFIT WITH ROASTED BREAST

Steps:

• Put the turkey legs and wings in a large bowl and sprinkle with 2 tablespoons salt and 1 tablespoon pepper. Add the minced garlic and shallot and chopped thyme, rosemary and bay leaves and rub all over until evenly coated. Cover and refrigerate overnight.
• Scrape off as much of the seasoning mixture as possible from the turkey legs and wings and discard. Blot dry with paper towels. Melt the duck fat in a large wide pot or Dutch oven over medium heat. Nestle the turkey legs and wings skin-side up in the pot so that they're submerged in the fat. Bring to a very gentle simmer, cover and cook until the leg meat is extremely tender, but not falling apart, about 2 hours. Turn off the heat and set aside. The recipe can be prepared to this point up to 2 days in advance. Keep the turkey submerged in the fat and refrigerate it.
• Meanwhile, prepare and roast the turkey breast. Position an oven rack in the lower third of the oven, remove the top rack, and preheat to 425 degrees F. Sprinkle the breast generously inside and out with salt and pepper. Stuff the cavity with the halved garlic and shallots, the remaining thyme, rosemary and bay leaves and the orange. Prop the breast up by placing two balls of aluminum foil under the space where the wings would attach, so that it doesn't topple over. Brush the skin with some of the rendered duck fat, and roast until just starting to brown, about 30 minutes. Reduce the oven temperature to 350 degrees F and continue cooking until golden brown and an instant-read thermometer inserted in the deepest part of the breast registers 160 degrees F, about 30 minutes more. Remove the turkey from the oven and set aside to rest.
• While the turkey rests, finish the legs and wings. Carefully remove the legs and wings from the fat and blot dry with paper towels. Put 1/4 cup of the fat in each of 2 large nonstick skillets. Heat over medium-high heat until shimmering. Add the legs and wings skin-side down and cook until deeply browned and crisp, about 5 minutes. Flip and continue cooking until browned on the second side and heated through, about 3 minutes more.
• Transfer the legs and wings to a serving platter. Carve the breast meat and transfer to the platter with the legs and wings. Serve with the Pear Chutney on the side.
• Combine the pears, shallot, sugar, raisins, 1/2 cup vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium saucepan. Bring to a boil and reduce the heat to a simmer. Cook, stirring occasionally, until thickened, 40 to 45 minutes. Remove from the heat and stir in the remaining tablespoon vinegar. Serve warm or chilled. Store in the refrigerator for up to 2 weeks.

TURKEY LEG POT ROAST (FOR SLOW-COOKER)

Steps:

• In a greased oval 5-6 quart slow cooker, combine the vegetables and broth. Place drumsticks over vegetables. Sprinkle remaining ingredients over all.
• Cover and cook on LOW for 5-5 1/2 hours, or until meat thermometer registers 180* F.

TENDER-AS-CAN-BE TURKEY WINGS, DRUMSTICKS, AND NECKS

Steps:

• Preheat oven to 250F (low). Heat 1 tbsp butter and the olive oil in a large ovenproof skillet (or transfer to 9x13 after browning) over medium high heat.
• Add wings and drumsticks only. Sear outside to brown, turning as needed, about 5 minutes.
• Add necks so that all the meat is single layer in the pan. Season well with remaining butter, salt, and black pepper. (Brush with BBQ sauce now if using).
• Cover tightly with lid or aluminum foil and bake for about 3 1/2 hours (4 hrs if using legs).
• Carefully remove lid (watch for steam). Enjoy.