I have 1 turkey leg in my refrigerator and I don't know how to cook it.
I want something really simple.
Salt pepper only, as I'm going to make salad with it and maybe sandwiches.
The problem is that I don't know about the temperature and time of my oven.
I don't know if I need to cover it with water or not either.
Aluminum foil it or not.
Any help would be much appreciated.
Ever since Disney World, I've been a complete sucker for turkey legs. I like to season it with whatever I'm in the mood for, and put into a 200 degree oven for an hour or so, followed by a couple minutes at 400 to crisp the skin. Nothing beats gnawing on a huge turkey leg the size of your head!
About a lifetime and a half ago, when I ran a small raodside joint, we served "pterodactyl wings" for awhile. Similar to buffalo wings, these puppies were HUGE. Our customers kept asking what kind of chickens grew wings THIS BIG? Mutants? Special breed? We'd just smile, shrug and say "whatever".
They were turkey wings...
If you want to eat crisp skin, use the oven. It is unclear whether you mean just the drumstick or the joined thigh and drumstick. Either way, you can roast it skin-side up at 350. Once the skin is golden brown, take the temperature (at least 175), being careful to avoid the bone and/or check to see if the meat is coming loose from the bone. If so, it's done. From the underside, you can make a slit down to the bone. There should be no blood at the bone, and the juices should not run pink. If the joint is intact, it will wiggle freely when the meat is cooked. It is common for a little bloodiness to remain in the joint, and this is not a problem. Without knowing the size of the turkey, I can't comment on roasting time, but 45 minutes at a bare minimum.
You COULD do the whole thing in a skillet on the stove top, starting skin side down on med-high heat, then flipping and lowering heat to med-low and cooking covered. The skin won't be crisp but still taste good.
I've done the "whole thing in a skillet on the stove top" routine for Thanksgiving-for-two a couple of times. Except when I flip I add some fresh sage and whole cloves of garlic and a splash or two of white wine. Very nice sliced and served on a bed of sauteed mushrooms, with plenty of good bread for schmearing the garlic and dipping in pan juices.
Think I would braise it ~~~ In a pot....cover with water.....salt, pepper.....maybe a little onion, celery, bell pepper...S-L-O-W-L-Y simmer covered....Don't you dare let that water boil!!! ~~ Maybe 1 1/2 hours more or less....Should be tender, moist and ready for your salad....