Italian Turkey Drumsticks Food

ITALIAN TURKEY DRUMSTICKS

Steps:

• Place turkey, salt and garlic in 12-inch skillet; add enough water to cover. Heat to boiling; reduce heat to low. Cover and simmer 1 hour to 1 hour 15 minutes or until turkey is tender; drain.
• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
• Mix spaghetti sauce, wine and oil; brush over turkey.
• Cover and grill turkey 4 to 6 inches from medium heat 30 to 40 minutes, brushing occasionally with sauce mixture and turning after 20 minutes, until very tender and well browned. Discard any remaining sauce mixture.

TURKEY DRUMSTICKS PERFECTO

Steps:

• Put turkey drumsticks in a large bowl with enough water to cover. Stir salt into water to dissolve.
• Brine drumsticks in refrigerator for 2 hours; drain. Rinse drumsticks with clean water and pat dry.
• Preheat oven to 350 degrees F (175 degrees C).
• Brush butter over drumsticks to coat; season with black pepper.
• Pour chicken broth into a roasting pan. Lay turkey legs into the broth. Place a lid on the roasting pan.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, 1 hour 45 minutes to 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

TURKEY OSSO BUCO

Steps:

• Make ossobuco:
• Put oven rack in middle position and preheat oven to 350°F.
• Pat turkey legs dry. Stir together flour, salt, and pepper, then dredge 1 leg in flour mixture, knocking off excess. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown leg, turning occasionally, about 5 minutes, and transfer to a large (17- by 12-inch) roasting pan. Meanwhile, dredge another leg. Continue to prepare, brown, and transfer legs in same manner, adding up to 4 tablespoons oil to skillet as needed.
• Add remaining 2 tablespoons oil to skillet, then add onion and anchovies and cook over moderate heat, stirring frequently, until onion is golden and anchovies are dissolved, 7 to 8 minutes. Add wine and boil until reduced by half, about 3 minutes, then stir in broth and tomatoes with their juice.
• Pour liquid over turkey legs and cover surface with a sheet of parchment paper, then tightly cover pan with foil. Transfer to oven and braise until meat is very tender, 2 to 2 1/2 hours. Transfer legs to a cutting board and cut them into thigh and drumstick portions, then transfer to a deep platter. Skim off fat from sauce. If sauce measures more than 3 cups, boil until reduced. Season sauce with salt and pepper and pour over turkey.
• Make gremolata:
• Stir together garlic, parsley, and zests and sprinkle over turkey just before serving.

ROASTED TURKEY LEGS

Steps:

• Pat the turkey legs dry with paper towels and place them in a large roasting pan. Avoid rinsing poultry in the sink; that will just spread bacteria around your kitchen.

BAKED TURKEY LEGS CONNIE'S

Steps:

• 1. Rinse turkey legs and pat dry. Slip the skin of the turkey back over the leg. This is done by slipping your fingers between the skin and meat of the leg.
• 2. Smear butter onto meat on both sides of the leg.
• 3. Sprinkle meat with poultry seasoning, salt, and pepper.
• 4. Secure skin back over the leg.
• 5. Cover legs on both side with lemon or orange zest.
• 6. Place foil in the bottom of a long rectangular pan. If you wish, dice carrots and celery and add to pan.
• 7. Add chicken broth to pan.
• 8. Place turkey legs in pan.
• 9. Roast legs at 350 degrees for one hour and twenty minutes.
• 10. CAUTION: Do not over bake and since ovens are different, start checking on the turkey leg temperature after one hour. Turkey temperature should be 175 degrees when you take it from the oven.
• 11. When ready, take turkey legs from oven and let rest 15 minutes to redistribute the juices.
• 12. Taste your broth. If it's to your liking, spoon on turkey legs. If not, add salt, pepper, and a little butter and warm. Then spoon over turkey legs.

EASY ROASTED TURKEY LEGS

Steps:

• Preheat Oven: Preheat the oven to 350°F. Pat dry the turkey legs with paper towels.
• Prep Turkey: Whisk the melted butter with the salt, garlic powder and pepper. Generously brush the butter mixture all around the turkey legs.
• Transfer To Oven: Transfer the turkey legs to a greased baking pan, skin side down and transfer to the preheated oven.
• Roast: Roast the turkey for 30 minutes, flip the legs so that the skin side is up and roast for another 45 minutes to 1 hour or until the internal temperature of the thighs reaches 170°F.

TURKEY DRUMSTICKS

Steps:

• Place drumsticks in a 13x9-in. baking dish. Arrange onion over drumsticks. Pour tomatoes on top. Combine the water, bouillon, garlic, salt, oregano and basil; pour over onion. Sprinkle with parsley., Cover and bake at 325° for 2 hours or until tender and a thermometer reads 180°.

ROASTED TURKEY DRUMSTICKS

Steps:

• In a large resealable plastic bag, combine flour and white pepper. Add drumsticks, one at a time, and shake to coat. In a skillet, brown drumsticks on all sides in oil. Transfer to a greased 11x7-in. baking dish; set aside. , In a large saucepan, combine the tomato sauce, broth, wine or additional broth, soup mix, paprika, Worcestershire sauce, garlic, sugar and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until flavors are blended. Add bay leaf. Pour sauce over the drumsticks. , Cover and bake at 350° for 30 minutes. Turn drumsticks; cover and bake 30-40 minutes on each side or until juices run clear and thermometer reads 180°. Discard bay leaf.

ENCRUSTED TURKEY DRUMSTICKS

Steps:

• Skin and season turkey legs with salt and pepper (or your favorite seasoning salt).
• Shake the legs in a plastic bag, with seasoned (salt and pepper) flour to coat.
• Coat legs in beaten mixture of egg and Tabasco.
• Press legs in fresh bread crumbs to coat.
• Place legs on foiled baking sheet.
• Microwave butter and garlic for one minute.
• Pour melted butter mixture over turkey drumsticks.
• Sprinkle thyme on each drumstick. Bake 350 for 2-21/2 hours uncovered (but cover with foil if you think crust is getting too browned). No need to turn drumsticks over while baking.
• An hour before the meat is done you can throw buttered/oiled/seasoned halved new potatoes (or any root vegetable for that matter) to be baked alongside the drumsticks.

HOW TO COOK TURKEY DRUMSTICKS

Steps:

• Prepare turkey: Dry the turkey legs with kitchen paper. Sprinkle them generously with salt, pepper, and sweet paprika powder.
• Brown: Heat the oil in a large Dutch oven or another large, heavy-bottomed ovenproof dish. Brown the turkey drumsticks on all sides, about 3 minutes on each side.
• Simmer: Add 1 cup (250 ml) of the stock, cover the pan and simmer for 15 minutes.
• Preheat oven: In the meantime, preheat the oven to 400 degrees Fahrenheit/ 200 degrees Celsius.
• Prepare vegetables: Clean and chop the vegetables. Whisk the tomato paste into the remaining chicken stock. Add the vegetables and tomato paste to the pot.
• Roast covered: Place the pot in the oven and roast for about 35-40 minutes. Baste the drumsticks with the cooking liquid twice while roasting. If necessary, add a bit more chicken stock.
• Roast uncovered for another 10 minutes to allow the skin to get crispy.
• Check the internal temperature with a meat thermometer; it should be 170 degrees Fahrenheit/ 77 degrees Celsius (Note 4).
• Rest meat: Transfer meat to a large platter and let rest for about 15 minutes. In the meantime, make the gravy.
• Remove about 1/3 of the vegetables from the pan and set them aside.
• Blend the remaining veggies and adjust the taste with salt and pepper if necessary.
• Return the reserved vegetables to the sauce, sprinkle with parsley, and serve.

MARIE'S TURKEY OSSO BUCCO

Steps:

• Rub thyme over turkey; sprinkle with salt and pepper. Transfer to 6-quart slow cooker. Heat oil in large nonstick skillet over medium-high heat. Add onions, carrots, and celery; sauté 8 minutes. Stir in 4 minced garlic cloves. Transfer vegetables to slow cooker. Add wine to skillet; boil until reduced by 1/3, about 1 minute. Pour wine and tomatoes with juice over turkey. Cover; cook on high until turkey is very tender and falls off bone, about 5 1/2 hours.
• Mix parsley, lemon zest, and remaining garlic in bowl for gremolata. Using slotted spoon, remove turkey from pot. Pull meat from bones; divide meat among 6 bowls. Season sauce with salt and pepper; spoon over turkey. Sprinkle with gremolata.
• Makes 6 main-course servings.
• Per serving: calories, 198; total fat, 5 g; saturated fat, 1 g; cholesterol, 89 mg; fiber, 4 g.