Roasted Turkey Legs With Ghee Recipes

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.

OVEN ROASTED TURKEY LEGS

Steps:

• Place the salt and sugar into a large resealable bag. Pour in enough water to cover the turkey legs, and squeeze the bag to dissolve salt and sugar. Immerse the turkey legs in the brine, and seal the bag. Refrigerate for at least 2 hours to brine.
• In a saucepan, stir together the white wine, pomegranate molasses, brown sugar, regular molasses, vinegar, ketchup and Worcestershire sauce. Bring to a boil, and cook until reduced by half. Season with 1 tablespoon of sage and 1 tablespoon of thyme. Taste and adjust sugar, salt and pepper if desired.
• Preheat the oven to 325 degrees F (165 degrees C). Remove the turkey legs from the brine and pat dry with paper towels. Discard the brine. Heat a large oven-proof skillet over medium-high heat. Cast iron will work well. Fry the turkey, turning frequently, until browned on all sides. Place the pan with the turkey into the oven.
• Roast uncovered for 45 minutes in the preheated oven. Remove and turn legs over. Season with some of the remaining thyme and sage, and spoon some of the sauce onto the legs to coat. Return to the oven for an additional 30 minutes.
• Repeat the seasoning and baste with the sauce again, and return to the oven. Roast for 15 more minutes, then test for doneness. The internal temperature should be 180 degrees F (82 degrees C) when taken with a meat thermometer. Serve turkey with remaining sauce on the side.

ROASTED TURKEY LEGS

Steps:

• Preheat oven to 350 degrees F. rinse the turkey legs and pat dry.
• Stand the turkey legs upright (as if 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 lightly with salt. Lay the leges in a roasting pan.
• Roast uncovered for 1 1/2 to 2 hours, until legs are golden brown and the internal temperature is 180 degrees F when taken with a meat thermometer. Add more water if needed while roasting and baste occasionally with the juices or butter.

ROASTED TURKEY LEGS

Steps:

• Preheat the oven to 450 degrees F. Fit a rimmed roasting pan with a roasting rack and spray the rack with avocado oil spray.
• Pat the turkey legs dry with paper towels. Brush them all over with melted butter and rub with the seasoning mix. Place on the roasting rack and lightly spray with avocado oil.
• Roast, uncovered, for 20 minutes, until the skin is browned.
• Loosely cover with foil, to avoid scorching the top, and continue roasting until the juices run clear when pierced with a fork and an instant-read thermometer registers 165 degrees F (make sure it isn't touching the bone), about 30 more minutes.
• Remove the turkey legs from the oven and allow them to rest, still covered in foil, for 10 minutes before serving. Do not skip this step - it allows the internal temperature to climb a bit more, and the juices to redistribute and settle.

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.

ROASTED TURKEY LEGS WITH GHEE

Steps:

• Toss turkey drumsticks and thighs with salt and place in an airtight container. Chill, covered, 8-24 hours.
• Preheat oven to 500°F. Arrange onion in roasting pan and top with rack. Remove turkey from container, pat dry, and transfer to rack, skin side up. Drizzle with 3 Tbsp. ghee.
• Roast 15 minutes. Turn pieces and baste with 1 Tbsp. ghee. Roast 15 more minutes, then turn pieces and baste again with 1 Tbsp. ghee. Roast 5 more minutes, baste with 1 Tbsp. ghee, then continue cooking until the thickest part of meat registers 155°F on an instant-read thermometer, 5-10 minutes more. Let rest at least 10 minutes (the internal temperature will rise to 165°F).

ROASTED TURKEY LEGS

Steps:

• 1 Preheat the oven to 400° F.
• 2 Pat the turkey legs dry with paper towels and place in a roasting pan.
• 3 Rub the legs with olive oil so that the legs are just lightly coated; this helps the dry rub adhere.
• 4 In a small bowl mix the salt, several grinds of black pepper, and all the spices until combined. Sprinkle over the turkey legs and rub so that each leg is well seasoned.
• 5 Roast for 20 minutes at 400° F. Then lower the temperature to 325° F and continue to cook for 20 to 30 more minutes until the internal temperature is 170° F and the juices run clear.
• 6 Let rest for 5 to 10 minutes before serving.