Evas Savory Turkey Legs Food

SAVORY TURKEY GRAVY WITH MUSHROOMS AND ONIONS

Steps:

• Make giblet stock while turkey is roasting.
• Transfer roasted turkey to a large platter.
• Pour juices from the pan into a fat separator.
• Set aside to separate, about 10 minutes.
• Strain stock, discarding solids, and return to saucepan; warm over low heat.
• Place roasting pan on top of stove over medium-high heat.
• Saute onions and mushrooms in butter in roasting pan until onions brown slightly.
• Pour port into pan, and deglaze; scrape bottom and sides of pan with a wooden spoon to dislodge cooked-on bits.
• Make a slurry: In a small bowl dissolve flour in water.
• Slowly pour into roasting pan; stir to incorporate.
• Slowly stir in remaining stock.
• Raise heat to medium high. Stirring consistently.
• Add the dark drippings that have settled to the bottom of the fat separator to roasting pan.
• Discard fat.
• Stir in rosemary.
• Season with salt and pepper.
• Cook 10 to 15 minutes to reduce and thicken.
• Adjust seasoning.

EVA'S SAVORY TURKEY LEGS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place a large sheet of aluminum foil on a medium baking sheet.
• In a medium bowl, mix the bread, celery, cranberries, walnuts, onion, and garlic. Season with sage, marjoram, salt, and pepper. Stir in the egg and enough hot water to moisten.
• Arrange turkey legs on the foil sheet, and season with salt and pepper. Spoon the bread mixture around the legs, and dot with butter. Tightly seal the foil around the legs and bread mixture.
• Bake 1 hour in the preheated oven, or until the turkey leg meat has reached an internal temperature of 180 degrees F (80 degrees C).

ROASTED SAVORY TURKEY

Steps:

• Preheat the oven to 400 degrees F and fit a roasting rack inside of a roasting pan.
• Transfer the turkey to the kitchen sink and remove its wrapping. Using your hands, search inside the cavity for the neck, gizzards, heart and livers - remove these from the inside of the turkey and set aside, refrigerated, for the gravy. Rinse the turkey well inside and out with cold running water. Pat dry inside and out with paper towels and transfer the turkey to the prepared roasting pan.
• Season the inside of the turkey with 1/2 teaspoon of the salt and 1/2 teaspoon of the black pepper. Stuff the cavity of the turkey with the onion, carrot, celery, orange halves, thyme sprigs and bay leaf. Using kitchen twine, tie the ends of the turkey's legs together as if they were trying to cross their legs. Season the outside of the turkey evenly with remaining 2 teaspoons of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of Essence. Rub the butter evenly over the entire turkey. Transfer the turkey to the prepared roasting pan and place in the oven.
• Bake uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F and carefully remove the turkey from the oven. Combine the chicken stock and the apple cider, and using a turkey baster, baste the top of the turkey evenly with 1/3 of the chicken-apple liquid. Return the turkey to the oven and cook for an additional 1 3/4 to 2 hours, basting twice more during this cooking time with the remaining chicken-apple liquid. The turkey should be a nice golden brown color, and the juices should run clear when you insert the tip of a knife at the joint of the leg and thigh. An instant read thermometer inserted into the joint of the leg and thigh, without touching a bone should register 165 degrees F when the turkey is cooked through. (If the turkey begins to look too browned, cover the top loosely with aluminum foil until it is done.).