Fried Turkey Legs Food

CHICKEN-FRIED TURKEY LEGS

Steps:

• For the turkey: Preheat the oven to 250 degrees F and place a cooling rack over a rimmed baking sheet.
• Mix together the milk, eggs and hot sauce in a shallow dish, such as a pie pan. Set aside.
• Stir together the flour, baking powder, garlic powder, paprika, cayenne, 2 teaspoons salt and a generous amount of freshly ground black pepper in a separate shallow dish.
• Pat the turkey legs dry and sprinkle with some salt and pepper. Place 1 turkey leg in the flour mixture and turn to coat. Transfer the turkey to the egg mixture and turn to coat. Return the turkey to the flour mixture and turn to coat. Shake off any excess coating and place the coated turkey on a clean plate. Continue the coating process with the remaining turkey legs.
• Heat about 3/4 inch oil in an extra-large skillet over medium heat until a deep-frying thermometer registers 325 degrees F (do not allow the oil to go above 325 degrees F). Fry the turkey legs in batches until golden brown on each side and an instant-read thermometer inserted in the thickest part of the meat (not touching bone) registers 165 degrees F, 10 to 12 minutes per side. Transfer the finished turkey legs to the rack on the baking sheet and keep warm in the oven while you fry the rest.
• For the gravy: After all the turkey is fried, pour the oil into a heatproof bowl and reserve; do not clean the skillet. Return the skillet to the stove over medium-low heat. Add 1/4 cup of the reserved oil to the skillet and, once hot, sprinkle the flour over the top. Whisk until combined and continue to cook, whisking constantly, until the flour mixture turns a deep golden brown, 1 to 2 minutes.
• Slowly pour in 3 cups milk, whisking constantly, and add the garlic powder, paprika, 1 teaspoon salt and a few grinds of black pepper. Cook, whisking occasionally, until the gravy is smooth and thick, 5 to 10 minutes. Add more milk if the gravy becomes too thick. Season with salt, pepper and a few dashes of hot sauce, if using.
• Spoon the gravy on a large serving platter and place the warm turkey legs on top. Sprinkle with sliced scallions and serve with additional gravy alongside.

COUNTRY FRIED TURKEY RECIPE

Steps:

• Gather the ingredients.
• Make the spice blend: Whisk the paprika, garlic powder, onion powder, black pepper, poultry seasoning, and ground ginger in a medium bowl until evenly combined and set aside.
• Prep the turkey: Pull the skin off the turkey thighs and drumsticks. Remove the bones from the turkey thighs with a sharp knife (see Tips for more instructions). Cut each thigh in half or in thirds if large. Slice each breast across the grain on a diagonal to yield 1-inch thick "steaks." You'll get about 5 to 6 steaks per lobe.
• Make the brine: In a bowl large enough to hold all the turkey pieces, whisk the eggs first, then add the buttermilk, 2 tablespoons of the spice blend, and salt; whisk until well combined. Note: If your turkey is pre-brined (check the packaging label), then omit the salt from the buttermilk.
• Submerge the turkey pieces in the brine and gently stir to make sure each piece is completely coated. Cover and refrigerate for 8 to 16 hours.
• When ready to cook, preheat an oven to 325 F. Remove the turkey from the fridge and let sit for an hour to take the chill off. Prepare 2 large baking sheets with racks set inside them.
• Fill a 12-inch or larger cast iron skillet halfway up with oil and heat to 350 F. Be careful not to fill it higher, as the oil will get displaced when you add the turkey.
• Mix the seasoned flour: Whisk the flour, remaining spice blend, baking powder, and salt in a large baking dish, such as a 9 x 13, until evenly combined.
• Drizzle about 1/2 cup of the buttermilk brine all over the seasoned flour, a little at a time, and stirring with a fork after each addition. This creates little clumps in the flour that will give the crust a craggy texture.
• Since they take the longest to cook, remove the 2 drumsticks first from the buttermilk brine, letting any excess drip off. Roll them in the flour mixture until completely coated, pressing well to adhere.
• Fry the drumsticks until golden brown and crisp all over, about 10 minutes per side, adjusting the heat to maintain a temperature of 325 F. Remove to one of the prepared baking sheets with a rack and transfer to the oven to finish cooking, 20 to 30 minutes. They should reach an internal temperature of 165 F.
• Meanwhile, allow the oil to come back up to 350 F. Coat the thighs next and fry until browned and crisp outside and no longer pink inside, 4 to 5 minutes per side. Transfer the thighs to the rack with the drumsticks in the oven. Fry the breast pieces in batches and remove them to the second prepared baking sheet with a rack.
• When the drumsticks are cooked through, reduce the oven temperature to 200 F. Allow the oven to cool down enough, then transfer the second rack of cooked breast pieces to the oven to keep warm.
• Arrange the turkey pieces on a large platter and serve.

OVEN ROASTED TURKEY LEGS

Steps:

• Place the salt and sugar into a large resealable bag. Pour in enough water to cover the turkey legs, and squeeze the bag to dissolve salt and sugar. Immerse the turkey legs in the brine, and seal the bag. Refrigerate for at least 2 hours to brine.
• In a saucepan, stir together the white wine, pomegranate molasses, brown sugar, regular molasses, vinegar, ketchup and Worcestershire sauce. Bring to a boil, and cook until reduced by half. Season with 1 tablespoon of sage and 1 tablespoon of thyme. Taste and adjust sugar, salt and pepper if desired.
• Preheat the oven to 325 degrees F (165 degrees C). Remove the turkey legs from the brine and pat dry with paper towels. Discard the brine. Heat a large oven-proof skillet over medium-high heat. Cast iron will work well. Fry the turkey, turning frequently, until browned on all sides. Place the pan with the turkey into the oven.
• Roast uncovered for 45 minutes in the preheated oven. Remove and turn legs over. Season with some of the remaining thyme and sage, and spoon some of the sauce onto the legs to coat. Return to the oven for an additional 30 minutes.
• Repeat the seasoning and baste with the sauce again, and return to the oven. Roast for 15 more minutes, then test for doneness. The internal temperature should be 180 degrees F (82 degrees C) when taken with a meat thermometer. Serve turkey with remaining sauce on the side.

FESTIVAL AND THEME PARK TURKEY LEGS

Steps:

• Combine soda, sugar, hot sauce, red pepper flakes, black pepper and onion slices in a large pot.
• Bring to a low boil and add turkey legs.
• Boil over a medium heat for about 30 minutes or until the turkey legs register an internal temperature of 165 degrees F.
• Meanwhile, preheat grill.
• Place onion slices on the heated grill and put the turkey legs on top of the onion slices.
• Brush with honey and sprinkle with steak seasoning and pepper.
• Grill over a medium heat for about 15 minutes watching carefully to avoid burning.
• Turn as needed.
• The skin should be crispy brown when the turkey legs are done.

ROASTED TURKEY LEGS

Steps:

• Preheat oven to 350 degrees F. rinse the turkey legs and pat dry.
• Stand the turkey legs upright (as if 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 lightly with salt. Lay the leges in a roasting pan.
• Roast uncovered for 1 1/2 to 2 hours, until legs are golden brown and the internal temperature is 180 degrees F when taken with a meat thermometer. Add more water if needed while roasting and baste occasionally with the juices or butter.