Turkey Legs Chasseur Recipes

COUNTY FAIR TURKEY LEGS WITH SWEET AND SPICY BBQ SAUCE

Steps:

• For the turkey legs: Set the turkey legs on a baking sheet and wrap the bone end with foil. Mix the paprika, chili powder, cumin, salt, thyme, garlic powder and pepper together in a small bowl, then sprinkle over the turkey legs liberally. Refrigerate for 1 to 2 hours.
• Preheat the oven to 325 degrees F.
• Roast the turkey legs until golden brown with an internal temperature of 160 degrees F, 40 to 45 minutes. Turn the oven to the broil setting. Brush the legs with the honey and return to the oven to broil until the skin is caramelized, 1 to 2 more minutes.
• For the sweet and spicy BBQ sauce: Meanwhile, mix the BBQ sauce, honey, hot sauce and soy sauce together in a bowl. Serve alongside the turkey legs.

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.

TURKEY LEGS CHASSEUR

Steps:

• It is not necessary that you hack off the end tip of each bone, but it is preferable. Hack off about one and one-half inches from the end. Most butchers will be happy to do this. Sprinkle the legs with salt and pepper and set aside.
• Select a heavy skillet large enough to hold the legs in one layer. Add the oil and heat it.
• Dredge the legs all over in flour and shake off excess. Place the legs in the skillet and cook, turning the legs often so that they brown evenly on all sides, about 10 to 15 minutes.
• Remove the legs and pour off the fat. Add the onions and garlic. Cook briefly, stirring, and return the legs to the skillet. Scatter the mushrooms over all.
• Cook, stirring occasionally, about five minutes and add the wine, tarragon, tomatoes and chicken broth. Stir to blend. Cover closely and cook until the turkey meat is quite tender and the sauce has thickened, about one hour and 15 minutes.