Curried Turkey Legs Recipes

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.

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.

TURKEY CURRY

Steps:

• Lightly coat a skillet with cooking spray; saute celery and carrots until tender. In a bowl, mix 1/4 cup milk and cornstarch until smooth. Add broth and remaining milk; mix until smooth. , Pour over vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, onion, garlic powder and curry powder; heat through, stirring occasionally. Serve with rice if desired.

CURRIED TURKEY LEGS

Steps:

• Brown turkey legs in butter; remove from skillet.
• Add onion and garlic to skillet.
• Cook till onion is tender but not brown.
• Return meat to skillet.
• Add curry powder, 1-1/2 teaspoons salt, gingerroot, tomatoes, and 1/4 cup water.
• Cover; simmer 45 to 60 minutes, stirring occasionally, till turkey is tender.
• Stir in flour.
• Cook and stir till thickened.
• Serve with cooked rice tossed with raw grated carrot.
• Pass curry condiments.
• This recipe cannot be distinguished from curried leg of lamb and is easily adapted to the Crockpot.