Help with turkey legs?
- blkery Nov 3, 2010 09:13 PM
I'm having a pre-thanksgiving potluck, and rather than roasting a whole bird, I'd figure I'd roast some legs (most people tend to enjoy dark meat more, and half of the participants don't eat meat). Any recommendations for a quick and easy way to put out a bunch of roast legs with some mushroom gravy?
Trim off any fat or skin flaps, season room temp legs well, dust very lightly with seasoned flour, brown nicely on stove top, place in casserole or roasting pan; brown some chopped onions and a 3-4 garlic cloves in the saute pan, delaze with white wine (or even red if you prefer) and/or chicken or turkey stock, add herbs of choice (thyme, sage, rosemary, bay) and maybe a lemon or orange squeezed and dropped in, and pour over legs. They don't have to swim in the liquid, just a few cups to 4-5 legs is good.
Roast in low oven, 325° for a few hours, until very tender. Remove legs from roasting pan and tent lightly to keep warm, while you make the gravy.
You can pre-saute your mushrooms, or do them now. After they're nicely browned, (don't crowd the mushrooms in the pan) strain in the stock, and thicken your sauce however you like, roux, flour/water or whatever. Simmer to desired consistency, adjust seasoning and eat.
Season with poultry season/sage/seasoning salt/pepper/onion powder/etc. Lightly dust with flour and sear in hot oil on all sides. Place into a casserole or baking dish and pour your gravy over the top. Cover with foil; cook in oven at 350F. degrees for 2 hours or until meat flakes easily with a fork. You can also put these in a slowcooker for 6-8 hours. Not quick but easy.
Quick is to put them into a pressure cooker for 20-30 minutes