Turkey Legs With Vegetables Food

ROASTED TURKEY LEGS WITH VEGETABLES

Steps:

• In a large bowl or ziploc bag, combine turkey legs with vegetable oil, brown sugar, balsamic vinegar, Worcestershire sauce, paprika, salt and pepper. Toss to coat turkey in the marinade. If marinating in a ziploc bag, press the air out of the bag, seal tightly, and press the seasoning around the turkey legs to coat. Transfer turkey to the refrigerator and marinate for at least one hour. The longer, the better.
• Arrange onions, carrots, celery, and potatoes on a large roasting pan and place the roasting rack over the vegetables in the pan. Place the marinated turkey legs onto the rack. Drizzle any remaining marinade over the vegetables.
• Preheat oven to 375 F. Transfer the pan into the oven and bake for 1 to 1.5 hours (depending on the size of the turkey legs) until golden brown and the internal temperature for the turkey legs reaches 165 F.
• Turn the broiler on high and broil the turkey legs for 3-4 minutes to achieve an extra crispy skin. Make sure to monitor the colour of the turkey skin during broiling since it can burning very quickly.
• Serve with the vegetables and drizzle with the juices from the pan. You can also use the pan drippings to make an easy 2-ingredient turkey gravy and drizzle on top.

TURKEY LEGS WITH VEGETABLES

Steps:

• If thighs are attached, cut away from the legs with sharp knife. Rub turkey pieces with the half lemon. Mix 1 teaspoon of the salt with the pepper, garlic powder, and thyme; rub over surface of turkey pieces.
• In a heavy skillet, melt butter over medium-low heat. Sauté onion in hot butter until tender, about 5 minutes. Stir in the carrot pieces, celery, potato, and remaining 1/4 teaspoon of salt, coating with the butter and onion mixture.
• Spread the vegetables evenly in a greased or sprayed 13x9x2-inch baking pan. Top with turkey pieces in a single layer. Heat wine in a saucepan just to the boiling point; pour over turkey. Bake, uncovered, at 400° for 1 1/2 hours, or until turkey pieces are tender and juices run clear when pierced with a fork. If turkey is becoming too browned, cover with foil.
• Serves 4.

ROASTED TURKEY LEGS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Rinse the turkey legs and pat dry.
• Stand the turkey legs upright (as if the 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 with a little salt. Put the skin back into place, rub with more butter, and season lightly with salt. Lay the legs in a roasting pan.
• Roast uncovered for 1 1/2 to 2 hours, until the legs are golden brown and the internal temperature is 180 degrees F (82 degrees C) when taken with a meat thermometer. Add more water if needed while roasting, and baste occasionally with the juices or butter.