Turkey Legs

W

Wayyy.

New member
Hi. For a long while, I'd been eating frozen dinners. I've decided to
stop and do my own cooking. So far, all I've made is stir fry. But
today I just bought some turkey legs at the market. I'm not sure how to
cook it. Do I use the oven? The broiler? Can anyone give me some
instructions?

Thanks a lot in advance.

Sky
 
On Mon, 17 Jan 2011 16:07:40 -0800, Skylamar wrote:


Turkey legs are for suckers. I admit, though, that I bought them a
couple times when I first moved out on my own.

-sw
 
On 01/17/2011 04:07 PM, Skylamar wrote:

Can you tell us if they're raw or smoked? They're easy to cook, but
that makes a difference. I'd bake them if they're raw, and put them in
soup if they're smoked, personally, but we can give you more specific
info if you get more specific. Also, what kinds of foods do you like?

Serene

--
http://www.momfoodproject.com
 
"Skylamar" wrote in message
news:2011011716074011289-nothingtoseehere@movealongnet...

When I make them for my husband, I put them in the crockpot with some onions
and celery cut up in large pieces. They are for flavor. I also use some
salt and pepper. Cook for at least 6 hours.
 
On 2011-01-17 17:11:19 -0800, Serene Vannoy said:


Serene, hi. They are raw. Julie also recommended using a crockpot and I
do have a small one. I''ll have to see if all the turkey legs will fit
in it.

As for foods I like, I like almost everything. I'm pretty adventurous
when eating out and there are only a few foods that I dislike. I'm not
looking to make a complicated recipe, though.

Sqwertz said that the turkey legs "are for suckers." But the legs and
the wings are my favorite part of the turkey.

Thanks for helping!
 
On Jan 17, 4:07?pm, Skylamar wrote:

I like to make them in curry. They're like leg of lamb, only smaller
and less gamey. Try any lamb curry recipe.
 
On Jan 18, 12:36?am, Skylamar wrote:

I can't help it, but I do love white meat. The breast is somewhat
drier than the legs I know, but I adore the texture of white meat, as
well as the flavor even though it is considered by some to be bland in
relation to the legs/thighs/wings.
I don't find white meat bland.
 
Skylamar wrote:
375? in the oven on foil on a pan for an hour if they are large. We hit
them with some butter at the half way point to get crispy skin. If they
aren't brown enough at the end we will turn the oven to broil (leaving
them in the center rack) for a few minutes. Watch them - it doesn't
take long!

Don't listen to Sqwertz. He lies about making homemade toffee!

-sw
 
On Jan 17, 8:11?pm, Serene Vannoy wrote:

I like smoked turkey drumsticks in a bean chowder. That's the only
soup I've used them in. I think they'd work in any soup/stew where
smoked ham is used such as a French Canadian Pea Soup.
 
Portland;1573112 Wrote:

I braise them all the time, and can back the curry idea. I still like
lamb shanks better, but I can find turkey legs cheap and love them.




--
Gorio
 
"Sqwertz" wrote in message
news:[email protected]...
You left out ".....amidst the clapping and cheering of those behind" from
"when I first moved out on my own". It must have been a sad day for you,
though only in retrospect.

It's sad when we grow up and reflect and live with the errors of the past.

Kent
 
On Sun, 23 Jan 2011 19:58:58 -0800, "Kent" wrote:

He's such a loser, that's all he has to reflect on.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 23 Jan 2011 19:58:58 -0800, Kent wrote:


Stop babbling, Kent. Lay off the wine. And to think I was getting
ready to invite you to dinner.

It may please you to know that my Mom moved out on me when I was 19.
She moved 2500 miles away. I didn't want to go to Pennsylvania after
being in California for 4 years.

Bye Mom! Don't forget to write!

-sw
 
"Sqwertz" wrote in message

They're very good roasted, best on a wire rack, same as one would
whole poultry.


The legs are my favorite part of roast poultry, next the thighs, least
favorite believe it or not is the breast... don't like poultry wings
either. I also like roast turkey necks. I wish they sold the turkey
dark meat whole on its frame like they do the breast. I see turkey
legs sold separately but never with the thighs...I wonder what they do
with the thighs... probably turkey tube steak and ground, both nasty.
I suppose I can quarter a turkey but I may as well just roast it whole
and take what I want.
 
On Mon, 24 Jan 2011 10:32:28 -0500, Brooklyn1 wrote:


Turkey Ham and Turkey pastrami. USDA says that Turkey ham (like pork
ham) must be derived from thighs.

-sw
 
"Brooklyn1" wrote



I've only made them twice, both in Japan. Meat prices are very high there,
even in the commisary and they had them on sale for only 1.99/lb so I got 2.
Since one dare not use the oven often there (electric, very high), I
developed a recipe that was suprisingly good with a stovetop sort of 'pulled
bbq sauce dish'. (the other one I cut the meat off the bone and made into a
sort of pot pie but stove topped in covered cast iron).

Humm! I should try them again as a baked item as you suggest.


Same here. Everyone likes dark meat. Even the pets give me nasty looks if
I dispose of the white meat in their bowls (grin). The main use of the
breast meat here (other than duck where even the breast is good) is
chicken/turkey salad mixes. Sure sometimes other things, but that's the
normal use of them. That 'meat salad' then tends to land in wraps or
samwiches. Occasionally a pot pie sort of thing though.
 
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