SMOKED TURKEY LEGS
Steps:
- Place the water, kosher salt and brown sugar in an 8-quart plastic container and stir until fully dissolved. Add the ice before submerging the turkey legs in the brine. Cover and refrigerate for 4 hours or up to 12 hours.
- Set up your favorite smoker and add a handful of hardwood chunks. If you have heat control, set it to 150 to 170 degrees F and allow the wood to smoke for approximately 30 minutes.
- While the smoker is heating, drain the legs, pat them dry and arrange them on a rack. Smoke the legs on the rack for 3 hours, rotating the legs halfway through.
- Heat your oven to 350 degrees F. Make 2 pouches out of double-layered heavy-duty tin foil, adding 3 legs and 1/2 cup of chicken stock to each pouch. Braise the legs in their pouches for 1 hour, then carefully drain and reserve the jus.
- Defat the jus, remove the skins and serve the legs alongside the smoky jus.
POTATO LATKES WITH SMOKED TURKEY LEG AND KUMQUAT CHUTNEY
Steps:
- For the turkey: Place the turkey legs in a slow cooker and pour in the turkey stock. Cover and cook on high for 3 to 4 hours, or 8 hours on low. If you don't have a slow cooker, you could braise the legs in the oven at 350 degrees F for 2 to 3 hours. The smoked turkey legs are already cooked, we just want to braise them so the meat falls off the bone and it is easy to shred.
- Once the turkey leg has braised and tenderized, remove from the slow cooker and let it cool until you are able to handle it, 10 to15 minutes. Once cool, remove the skin and discard. Pull the meat from the bone and tendons. Be aware that turkey legs have quite a few tendons. Using 2 forks, shred the turkey meat and set aside.
- Pour the turkey stock that is left in the slow cooker into a saucepot and bring it to a simmer. Dissolve the cornstarch in 4 tablespoons water, and then whisk that mixture into the turkey stock. Let the sauce boil for a minute to let the cornstarch thicken the sauce. Once the sauce is thickened, turn off the heat and add the shredded turkey to the pot to keep it super moist.
- For the latkes: In a food processor fitted with the shredding blade, shred the potatoes and the onion. (Alternatively, you could use a box grater). Once shredded, place the potatoes and onions into fine mesh strainer set over a bowl or the sink. Press and strain as much liquid from the potatoes and onions as possible, then transfer to a mixing bowl. (Alternatively, place the mixture in a kitchen towel and wring the potato mixture dry.)
- Add the scallions, shredded potatoes and onions to a large bowl. Whisk the eggs in a separate bowl and add them to your potato scallion mixture. Sprinkle with salt and pepper and toss to combine. Dust the potatoes with the flour, gently tossing until it appears that the flour has soaked up any moisture. Start with 1/3 cup and adjust up to 1/2 cup if necessary.
- In a large cast-iron skillet, heat the vegetable oil until shimmering. Using 2 forks, gently gather up a heaping tablespoon worth of the potato mixture and gently place the potato mixture into the oil. Using the forks, spread the mixture out to make a loose, spider looking patty. Then press the latke flat using a flexible spatula. Once the latkes are golden brown on one side, 2 to 3 minutes, flip them to brown the other side, another 2 to 3 minutes. Remove them from the skillet and drain on a baking sheet lined with a drying rack or paper towels and season immediately with salt. Repeat until all latkes are cooked. You can always hold the latkes in a 200 degree F oven to keep warm, while you fry in batches.
- To assemble: Take a crispy latke and top with some of the shredded smoked turkey leg and garnish with a dollop of the Kumquat Cranberry Chutney.
- In a saucepan over medium-high heat, bring the kumquats, vinegar, sugar, cranberries, ginger, mustard, cinnamon, garlic, shallot, salt and pepper to a boil, stirring occasionally. Reduce heat to medium and simmer until the chutney thickens, 20 to 25 minutes. Remove from heat and allow to cool.
ROASTED POTATOES AND SMOKED TURKEY LEGS
Not knowing what to do with smoked turkey legs, I did a little research without much success, so I decided to try this out. My family loved it and couldn't believe it wasn't out of a recipe book. Serve with crusty bread to soak up all the juices and a lettuce and tomato salad. It's also delicious over pasta.
Provided by DelyseZA
Categories Turkey Legs
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a Dutch oven or an oven-proof pot over medium heat. Add potatoes, onion, garlic, and chile pepper; cook and stir until onion is translucent, about 5 minutes. Place turkey legs on top; cover with diced tomatoes. Cover Dutch oven with lid.
- Bake in the preheated oven until potatoes are tender, about 45 minutes. Turn turkey legs around to coat with tomato mixture. Stir cabbage and baked beans into the pot; season with paprika, salt, and pepper. Replace lid.
- Continue baking until turkey legs are tender, about 45 minutes. Pull turkey meat off the bones and cut into bite-sized pieces. Mix into the pot.
Nutrition Facts : Calories 325.3 calories, Carbohydrate 42.1 g, Cholesterol 44.5 mg, Fat 7.2 g, Fiber 7.3 g, Protein 24.4 g, SaturatedFat 1.6 g, Sodium 248 mg, Sugar 7.7 g
ROASTED POTATOES AND SMOKED TURKEY LEGS
Not knowing what to do with smoked turkey legs, I did a little research without much success, so I decided to try this out. My family loved it and couldn't believe it wasn't out of a recipe book. Serve with crusty bread to soak up all the juices and a lettuce and tomato salad. It's also delicious over pasta.
Provided by DelyseZA
Categories Turkey Legs
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a Dutch oven or an oven-proof pot over medium heat. Add potatoes, onion, garlic, and chile pepper; cook and stir until onion is translucent, about 5 minutes. Place turkey legs on top; cover with diced tomatoes. Cover Dutch oven with lid.
- Bake in the preheated oven until potatoes are tender, about 45 minutes. Turn turkey legs around to coat with tomato mixture. Stir cabbage and baked beans into the pot; season with paprika, salt, and pepper. Replace lid.
- Continue baking until turkey legs are tender, about 45 minutes. Pull turkey meat off the bones and cut into bite-sized pieces. Mix into the pot.
Nutrition Facts : Calories 325.3 calories, Carbohydrate 42.1 g, Cholesterol 44.5 mg, Fat 7.2 g, Fiber 7.3 g, Protein 24.4 g, SaturatedFat 1.6 g, Sodium 248 mg, Sugar 7.7 g
ROASTED SMOKY TURKEY LEGS
My husband and I absolutely LOVE the smoked turkey legs that are available at the nearby theme parks. This is a close, smokeless, version of those turkey legs that hold a very special place in our hearts. The passive cooking time includes the brining time.
Provided by Mercy
Categories Lunch/Snacks
Time P1DT2h30m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Mix the salt, brown sugar, liquid smoke and water together until all is dissolved and pour the briny mixture over the turkey legs.
- Store in a covered container in the refrigerator for 24-hours to 72-hours.
- Rinse the brine off the turkey, pat dry with paper towels and roast at 350°F for about 45 minutes.
- By this time, the turkey will almost be done, but the skin will still have a pale color, so I crank the oven up to 500°F and roast the legs/wings until they are a rich mahogany color, then I flip them over and roast the other side until it is also deep brown.
Nutrition Facts : Calories 1216.8, Fat 54.8, SaturatedFat 16.8, Cholesterol 579.4, Sodium 612.6, Carbohydrate 10.8, Sugar 10.7, Protein 159.5
TURKEY LEG POT ROAST
Well-seasoned turkey legs and tender veggies make this meal ideal for a crisp fall day. Moist and satisfying, the recipe from Rick and Vegas Pearson of Cadillac, Michigan couldn't be more comforting!
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 3 servings.
Number Of Ingredients 12
Steps:
- In a greased 5-qt. slow cooker, combine the first six ingredients. Place drumsticks over vegetables. Sprinkle with the seasoned salt, thyme, parsley and pepper. Cover and cook on low for 5 to 5-1/2 hours or until turkey is tender. If desired, top with chopped fresh parsley just before serving.
Nutrition Facts : Calories 460 calories, Fat 7g fat (2g saturated fat), Cholesterol 202mg cholesterol, Sodium 1416mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 6g fiber), Protein 54g protein.
TURKEY DRUMSTICK DINNER
I discovered this recipe a long time ago and love it since it uses tasty economical turkey drumsticks. Our family and friends enjoy this savory meat and potatoes meal. The flavorful sauce turns plain drumsticks into a feast. -Alice Balliet, Kane, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. In a Dutch oven, brown drumsticks in batches in oil and butter over medium heat; remove from pan. Add tomatoes, onion, bouillon and seasonings; increase heat to medium-high. Cook, stirring to loosen browned bits from pan. Return turkey to pan, turning to coat with sauce., Cover and bake in oven 2 hours, basting with cooking liquid once or twice. Add potatoes and zucchini. Cover and bake 15-20 minutes or until turkey and zucchini are tender. Remove drumsticks and vegetables to a serving dish and keep warm. , Combine the cornstarch and water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Spoon over drumsticks and vegetables. Top with parsley.
Nutrition Facts : Calories 887 calories, Fat 31g fat (9g saturated fat), Cholesterol 180mg cholesterol, Sodium 1684mg sodium, Carbohydrate 85g carbohydrate (15g sugars, Fiber 9g fiber), Protein 67g protein.
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