Turkey Legs Chasseur Recipes

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JERK TURKEY LEGS



Jerk Turkey Legs image

Provided by Ayesha Curry

Categories     main-dish

Time 5h10m

Yield 4 servings

Number Of Ingredients 12

1/4 cup vegetable oil
1 1/2 tablespoons fresh thyme leaves
1 tablespoon light brown sugar
3/4 teaspoon ground allspice
Juice of 3 limes, plus wedges for serving
3 cloves garlic
1 to 2 Scotch bonnet or habanero peppers, stemmed
One 1-inch piece peeled ginger
1 bunch scallions, roughly chopped
Kosher salt and freshly ground black pepper
6 turkey drumsticks (about 4 1/2 pounds total)
1/4 cup chopped fresh cilantro

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 LEGS CHASSEUR



Turkey Legs Chasseur image

There's no reason to wait until Thanksgiving to enjoy turkey. This hearty and simply-prepared turkey, mushroom and tomato stew utilizes the legs, one of the least expensive cuts of the big bird. Tarragon and white wine lend this dish a French flavor.

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 1h40m

Yield 6 servings

Number Of Ingredients 12

6 turkey legs, about 1 pound each
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons olive oil
1/4 cup flour
1 cup finely chopped onions
1 tablespoon finely minced garlic
3/4 pound fresh mushrooms, left whole if small, otherwise cut in quarters or split in half, depending on size
1 cup dry white wine
2 tablespoons chopped fresh tarragon or half the amount dried
3 cups chopped whole imported tomatoes
1 cup fresh or canned chicken broth

Steps:

  • It is not necessary that you hack off the end tip of each bone, but it is preferable. Hack off about one and one-half inches from the end. Most butchers will be happy to do this. Sprinkle the legs with salt and pepper and set aside.
  • Select a heavy skillet large enough to hold the legs in one layer. Add the oil and heat it.
  • Dredge the legs all over in flour and shake off excess. Place the legs in the skillet and cook, turning the legs often so that they brown evenly on all sides, about 10 to 15 minutes.
  • Remove the legs and pour off the fat. Add the onions and garlic. Cook briefly, stirring, and return the legs to the skillet. Scatter the mushrooms over all.
  • Cook, stirring occasionally, about five minutes and add the wine, tarragon, tomatoes and chicken broth. Stir to blend. Cover closely and cook until the turkey meat is quite tender and the sauce has thickened, about one hour and 15 minutes.

Nutrition Facts : @context http, Calories 680, UnsaturatedFat 19 grams, Carbohydrate 14 grams, Fat 30 grams, Fiber 3 grams, Protein 78 grams, SaturatedFat 8 grams, Sodium 1638 milligrams, Sugar 5 grams

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