CAVEMAN POPS (AKA ROASTED TURKEY LEGS)
These big, meaty roasted turkey legs are reminiscent of the ones you'd munch on at your local state fair! They're juicy and wonderful-and very, very spicy!
Categories Thanksgiving comfort food main dish poultry
Time 6h30m
Yield 10 servings
Number Of Ingredients 11
Steps:
- In a pot, combine water with the salt, sugar, brown sugar, 2 tablespoons seasoning blend, and bay leaf. Bring to a boil then remove from heat. Allow to cool, then pour into a large container or bowl filled with ice. When mixture is cold, submerge turkey in the brine. Cover the container and brine in the refrigerator for 4 to 6 hours, more if you have time.
- Preheat oven to 400 degrees. Mix the dry rub ingredients. Remove the turkey legs from the brine and rinse them under cold water. Pat them dry. Rub the dry rub all over the turkey legs, getting under the skin when you can.
- Roast on a baking sheet in the oven for 20 minutes, then reduce the heat to 300 and roast for another 15 minutes, or until turkey is cooked through. (Update: larger legs will require longer cooking time.)
- Remove them from oven and wrap the bottom of the legs with aluminum foil for serving.
- Dig in!
JERK TURKEY LEGS
Steps:
- Combine the oil, thyme, brown sugar, allspice, lime juice, garlic, chile peppers, ginger, scallions, 1 1/2 teaspoons salt and 1/4 teaspoon black pepper in a food processor and pulse until smooth.
- Coat the turkey legs in the jerk marinade and refrigerate at least 4 hours and up to overnight.
- Preheat the oven to 425 degrees F.
- Spread the turkey legs on a rimmed baking sheet and roast until the skin is golden brown all over and the turkey is cooked through (an instant-read thermometer inserted into the center of the meat, avoiding bone, should register at least 165 degrees F), 45 to 50 minutes.
- Serve the turkey legs topped with the cilantro, with lime wedges on the side.
CAJUN-INJECTED SPICY TURKEY
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Make the marinade by combining the Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Creole seasoning, cayenne, olive oil, and minced garlic in a blender and process until very smooth, about 5 minutes. Fill a large syringe* and inject turkey in the breast and thigh area, as well as the back, wings, and legs, with at least 2/3 of the marinade. You will have to fill the syringe numerous times.
- Preheat the oven to 420 degrees F and line a large roasting pan with aluminum foil.
- Season the injected turkey well both inside and out with the kosher salt and black pepper. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey. Bake the turkey uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and an instant-read thermometer inserted into the deepest part between the thigh and the leg registers 165 degrees F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.)
- When the turkey is done, remove it from the oven and set aside to rest at least 20 minutes before carving.
SPICY ROASTED CHICKEN LEGS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Line baking sheets with foil.
- Melt the butter in a saucepan. Add the lemon juice, salt, black pepper, cayenne and garlic, and stir. Set aside.
- Rinse and pat the chicken legs dry. With metal tongs, dip them one by one into the butter mixture and place on the prepared baking sheets.
- Once all of the chicken legs are coated and on the baking sheet, take a pastry brush and give them one last coating of the butter mixture.
- Place them into the oven for 30 to 35 minutes, basting a couple of times during roasting. If they need a bit more color, turn on the broiler for a couple minutes and watch them closely.
- Remove them when they are nice and golden brown and fully cooked.
HOT & SPICY TURKEY LEGS
Who doesn't love turkey legs at a street fair? Why wait for the next fair when you can make incredible turkey legs at home? Grab the seasonings and begin! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Divide drumsticks between 2 large bowls or shallow dishes. In a smaller bowl, whisk remaining ingredients until blended. Add 3/4 cup marinade to drumsticks, dividing evenly between the bowls. Turn to coat. Cover and refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Preheat oven to 375°. Remove drumsticks from marinade to a foil-lined 15x10x1-in. baking pan; discard marinade in bowls., Bake, covered, 45 minutes. Uncover; bake 45-60 minutes longer or until a thermometer reads 175°, basting occasionally with reserved marinade.
Nutrition Facts : Calories 937 calories, Fat 50g fat (13g saturated fat), Cholesterol 343mg cholesterol, Sodium 587mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 113g protein.
FRIED TURKEY LEGS
Steps:
- In a large bowl or jumbo resealable plastic bag, combine the buttermilk, 1 tablespoon each of the paprika, garlic powder and onion powder, 1 teaspoon of the cayenne, 1 tablespoon salt and 1/2 teaspoon black pepper. Add the turkey drumsticks and marinate in the refrigerator at least 2 hours and up to overnight.
- Preheat a tabletop deep-fryer or fill a large, wide pot with 3 inches of oil; heat the oil to 365 degrees F. Preheat the oven to 200 degrees F. Line a rimmed baking pan with paper towels and place a wire rack on top.
- In a large paper grocery bag, combine the flour with the remaining 1 tablespoon paprika, garlic powder and onion powder and 1 teaspoon cayenne, as well as 2 1/2 teaspoons salt and 1/2 teaspoon black pepper. Pat the turkey legs dry and add them to the bag. Fold the top of the bag to seal; shake vigorously to coat the turkey in the seasoned flour.
- Remove the turkey legs from the flour and shake off the excess. Fry the turkey in batches, turning occasionally, until deep golden brown, crispy and cooked through (an instant-read thermometer inserted into the center of the meat, avoiding bone, should register at least 165 degrees F), about 16 minutes. Transfer the fried turkey to the prepared baking pan and keep warm in the oven while frying the remaining drumsticks. Return the oil to 365 degrees F between batches.
COUNTY FAIR TURKEY LEGS WITH SWEET AND SPICY BBQ SAUCE
Turkey legs are a traditional snack at county fairs. They are also known as "caveman pops" because they are held by the bone and eaten like huge lollipops. Ree likes hers with a sweet and spicy BBQ sauce which, although not traditional, makes a delicious accompaniment to this meaty snack, and a great addition if you are serving these at a party.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the turkey legs: Set the turkey legs on a baking sheet and wrap the bone end with foil. Mix the paprika, chili powder, cumin, salt, thyme, garlic powder and pepper together in a small bowl, then sprinkle over the turkey legs liberally. Refrigerate for 1 to 2 hours.
- Preheat the oven to 325 degrees F.
- Roast the turkey legs until golden brown with an internal temperature of 160 degrees F, 40 to 45 minutes. Turn the oven to the broil setting. Brush the legs with the honey and return to the oven to broil until the skin is caramelized, 1 to 2 more minutes.
- For the sweet and spicy BBQ sauce: Meanwhile, mix the BBQ sauce, honey, hot sauce and soy sauce together in a bowl. Serve alongside the turkey legs.
SPICY TURKEY THIGHS
Make and share this Spicy Turkey Thighs recipe from Food.com.
Provided by GuyBig
Categories Poultry
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Use about 1 T. Oil and 1 T. spice per Turkey Thigh.
- Put oil in non-stick pan, heat, and add spice.
- When heated up and fragrant add turkey thighs.
- Brown thighs on stove top for about five minutes per side.
- Transfer to Oven and bake at 350 degrees for an hour.
Nutrition Facts : Calories 60.1, Fat 6.8, SaturatedFat 0.9
SPICY TURKEY THIGHS
Old Bay Seasoning adds a spicy kick to these crispy baked turkey thighs. Serve with Raw Corn and Zucchini Salad on the side.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. In a small bowl, beat together butter, Old Bay, and lemon juice. Rinse turkey thighs and pat dry with paper towels. Gently slip your fingers between skin and meat to loosen skin. Evenly spread butter mixture under skin of each thigh. Season thighs with salt and pepper.
- Place turkey thighs in a 9-by-13-inch baking dish and roast until skin is crispy and brown and juices run clear when meat is pierced with a knife (an instant-read thermometer should read 165 when inserted in thickest part of a thigh, avoiding bone), 35 to 40 minutes. Let rest 10 minutes before slicing.
Nutrition Facts : Calories 284 g, Fat 15 g, Protein 35 g
SPICY ROAST TURKEY
This is a moist and flavorful bird with a crispy, spicy skin. I developed this particular recipe myself. I just don't like a soggy-skinned bird and the spices really kick it up. The roasting technique is my adaptation of Alton Brown's Good Eats turkey. The photograph that I included is actually a deboned bird that made for Thanksgiving 2003. The turkey (especially the leftovers) loses much of the gamy flavor if it has been deboned prior to roasting and it is so much easier to slice!
Provided by Mercy
Categories Whole Turkey
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix the spices into the mayonnaise until thoroughly blended.
- Tuck back the wings and slather the spicy paste all over the turkey, massaging it into the bird.
- (Rub inside the bird, outside the bird and make sure to spread it under the breast skin).
- Roast on lowest rack of the oven at 500°F for 30 minutes.
- Remove the turkey from the oven and cover the breast with a double layer of heavy duty aluminum foil folded into a triangle (leaving the legs and dark meat uncovered), insert a thermometer into thickest part of the breast and return it to oven.
- Reduce the oven temperature to 350°F.
- Roast until the turkey temperature reaches 161°F (14 to 16 pound bird only needs a total of 2 to 2 1/2 hours of roasting).
- Remove the turkey from the oven and let it rest, loosely covered for at least 15 minutes before carving.
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