ROASTED TURKEY LEGS WITH VEGETABLES
Tender, succulent and flavourful, easy roasted turkey legs with crispy skin and vegetables is a complete wholesome turkey dinner and family favourite.
Provided by Sam | Ahead of Thyme
Categories Turkey
Time 2h15m
Number Of Ingredients 12
Steps:
- In a large bowl or ziploc bag, combine turkey legs with vegetable oil, brown sugar, balsamic vinegar, Worcestershire sauce, paprika, salt and pepper. Toss to coat turkey in the marinade. If marinating in a ziploc bag, press the air out of the bag, seal tightly, and press the seasoning around the turkey legs to coat. Transfer turkey to the refrigerator and marinate for at least one hour. The longer, the better.
- Arrange onions, carrots, celery, and potatoes on a large roasting pan and place the roasting rack over the vegetables in the pan. Place the marinated turkey legs onto the rack. Drizzle any remaining marinade over the vegetables.
- Preheat oven to 375 F. Transfer the pan into the oven and bake for 1 to 1.5 hours (depending on the size of the turkey legs) until golden brown and the internal temperature for the turkey legs reaches 165 F.
- Turn the broiler on high and broil the turkey legs for 3-4 minutes to achieve an extra crispy skin. Make sure to monitor the colour of the turkey skin during broiling since it can burning very quickly.
- Serve with the vegetables and drizzle with the juices from the pan. You can also use the pan drippings to make an easy 2-ingredient turkey gravy and drizzle on top.
Nutrition Facts : ServingSize 1 serving, Calories 554 calories, Sugar 6.6 g, Sodium 1420.9 mg, Fat 21.1 g, SaturatedFat 7.6 g, TransFat 0 g, Carbohydrate 32.2 g, Fiber 5.6 g, Protein 56.6 g, Cholesterol 193.1 mg
TURKEY LEGS WITH VEGETABLES
Make and share this Turkey Legs With Vegetables recipe from Food.com.
Provided by Chef JDecember28
Categories Potato
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- If thighs are attached, cut away from the legs with sharp knife. Rub turkey pieces with the half lemon. Mix 1 teaspoon of the salt with the pepper, garlic powder, and thyme; rub over surface of turkey pieces.
- In a heavy skillet, melt butter over medium-low heat. Sauté onion in hot butter until tender, about 5 minutes. Stir in the carrot pieces, celery, potato, and remaining 1/4 teaspoon of salt, coating with the butter and onion mixture.
- Spread the vegetables evenly in a greased or sprayed 13x9x2-inch baking pan. Top with turkey pieces in a single layer. Heat wine in a saucepan just to the boiling point; pour over turkey. Bake, uncovered, at 400° for 1 1/2 hours, or until turkey pieces are tender and juices run clear when pierced with a fork. If turkey is becoming too browned, cover with foil.
- Serves 4.
Nutrition Facts : Calories 724.4, Fat 34.7, SaturatedFat 14.4, Cholesterol 272.3, Sodium 1133.6, Carbohydrate 20.9, Fiber 4.3, Sugar 4.9, Protein 69.2
SLOW COOKER TURKEY AND VEGETABLES
This is an easy way to use an inexpensive cut of turkey. It is a nice filling meal when served over egg noodles. It is really a meal where you can add whatever veggies you like.
Provided by fozziesmom
Categories Fruits and Vegetables Vegetables Squash
Time 8h25m
Yield 6
Number Of Ingredients 12
Steps:
- Sprinkle the turkey thigh cubes with salt and black pepper, and place into a slow cooker. Pour the diced tomatoes over the turkey, and follow with the artichoke hearts in a layer. Place the parsnips, baby carrots, yellow squash, and green bell pepper into the cooker, and pour in the chicken broth to cover. Place the bouillon cubes into the broth. Cover, and cook on Low for 8 to 10 hours. Pour in the garbanzo beans in the last hour. Garnish with fresh dill.
Nutrition Facts : Calories 339 calories, Carbohydrate 34.3 g, Cholesterol 127.3 mg, Fat 6.2 g, Fiber 9.2 g, Protein 36.5 g, SaturatedFat 1.4 g, Sodium 888.4 mg, Sugar 7.3 g
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