turkey legs

Crispy on the outside, tender on the inside, this turkey leg recipe is easy to make and can be done in just under a short 30 minutes!

Air Fryer Turkey Legs

salt

tsp pepper

Tbs butter

tsp rosemary

oregano

thyme

Pat turkey legs dry then season with salt and pepper

Combine butter with seasonings, in a small bowl and mix well.&nbsp;

Rub butter all over turkey legs and under the skin if possible

Preheat the air fryer to 350 ° F

Place the turkey leg into the air fryer basket and cook for 27 minutes. Until internal temp is 165 degrees F.&nbsp;

Check internal temp and add time if needed, then rest legs for 5 minutes and serve.&nbsp;

The stock can be made weeks ahead; so can the gravy itself. The golden turkey fat from the roasting pan is reserved and forms the base for a rich roux. The finished gravy freezes beautifully and only needs to be whisked in a hot pan and tasted for salt and pepper before serving.

Turkey Gravy From Scratch

Salt and black pepper

onion,

carrots,

celery

bay leaves

black peppercorns

white wine, Madeira, vermouth, dry sherry or water

(3/4 cup) all-purpose flour

Heat oven to 375 degrees. Melt 4 tablespoons butter. Sprinkle turkey parts lightly with salt and pepper, place in roasting pan and brush with melted butter. Roast 2 hours, basting with butter every 20 minutes or so.

Transfer roasted turkey to a stockpot and set roasting pan aside. Add onion, carrots, celery, bay leaves and peppercorns to stockpot. Add cold water just to cover, bring to a simmer and cook, slightly uncovered, about 6 hours.

Meanwhile, place roasting pan on top of stove and bring juices to a simmer over low heat. Pour in wine (or water), stirring and scraping to bring up browned bits. (If using wine, simmer at least 5 minutes.) Pour all liquid into a bowl and refrigerate. When deglazing liquid is cool, lift off top layer of fat; reserve fat. Add deglazing liquid to stockpot.

When stock is golden and flavorful, strain into a large container and refrigerate. When cool, lift off fat and mix it with reserved fat from deglazing liquid. Reserve 3 quarts stock for gravy and refrigerate or freeze the rest for another use.

For the stock:

In a deep skillet or large heavy pot, melt 12 tablespoons (3/4 cup) reserved turkey fat over medium heat. If you do not have enough turkey fat, use additional butter to make 3/4 cup. Gradually whisk in the flour. Cook, whisking, until golden brown and toasty-smelling, 3 to 5 minutes or longer for darker gravy.

Whisk in a small amount of stock (this prevents lumps), then add remainder more quickly and whisk until smooth. Simmer, continually whisking, until thickened. If too thick, thin with more stock or a little wine and simmer briefly. Season with salt and pepper. If desired, whisk in a few tablespoons cold butter to smooth and enrich gravy.

For the gravy:

Representing ingredients from at least four continents and five spiritual traditions, this okra soup is a true amalgamation of global culinary influences, from West Africa to Peru, all of which intersect in the Lowcountry kitchen. This version belongs to Amethyst Ganaway, a chef and writer of Gullah Geechee ancestry, a direct descendant of people once enslaved on the lower Atlantic Coast. Ms. Ganaway’s okra soup is not your Louisiana-style gumbo, thick with roux and rich with sausage and shrimp. It’s a simple, wholesome dish that, like the best Gullah Geechee cooking, emphasizes the freshness of its ingredients. As Ms. Ganaway advised, “The okra will naturally thicken the broth, and the fresher it is, the better it’ll do the job.’’ Since the vegetable is cooked for just 10 minutes, it grows tender but not slimy, while the pod’s caviar-like seeds add a textural pop with every bite.

Lowcountry Okra Soup

neutral oil

turkey necks

turkey leg or thigh meat

medium white or yellow onion, quartered

Salt

onion powder

smoked paprika

cayenne

black pepper

tomatoes (about 2 cups)

okra (fresh

sweet corn,

Set an 8-quart Dutch oven or similar pot over medium-high heat. When it is hot, add oil. When oil shimmers, lay in turkey necks and sear until evenly golden brown, about 4 minutes per side.

Add 4 quarts water, smoked turkey, onion and a generous pinch of salt. Bring to a boil, then reduce to a heavy simmer, with the lid ajar to ensure the pot doesn’t boil over. Check pot every 30 minutes to remove any scum that forms, and add water as needed to ensure that the meat is always submerged. Cook for about 3 hours or until all the meat is tender and broth is flavorful.

While it’s traditional to leave onion and bones in the soup (and suck meat off turkey neck as you eat), you can strain broth, remove onion and pick meat off bones at this point if desired, returning meat to broth. Either way, reduce broth to about 3 quarts, then stir in onion powder, paprika, cayenne and pepper, and season to taste with salt.

Stir in tomatoes, then simmer uncovered for 20 minutes. Taste, and adjust seasoning for salt, then add okra, reduce heat to low and cook until okra is just tender, not mushy, and still has bite to it, no more than 10 minutes. The okra will naturally thicken the broth as it cooks.

Stir in corn and beans, cook for another minute or 2, then serve immediately with rice, cornbread and hot sauce. Refrigerate leftovers for up to 5 days, or freeze for up to 1 month. Return to a boil for 3 minutes before serving.

This easy alternative to a traditional roast is beautifully juicy  – you can easily feed the whole family with one or two. Serve with your favourite trimmings

Roast turkey leg with garlic & rosemary

garlic cloves, sliced

rosemary rosemary

olive oil

Cut the skin on the turkey legs in several places and insert pieces of garlic into the cuts. Stick rosemary needles under the skin so that they hold better and don't fall out during roasting.

Lightly and evenly season the meat, brush it with oil and put it in the fridge to marinate for at least half an hour, or overnight if you have time.

Heat the oven to 200C/180C fan/gas 6. Place the meat in a roasting tray, cover with foil and place in the oven.

After 10 mins, reduce the temperature to 180C/160C fan/gas 4 and cook for 30 mins. If the juices at the bottom of the tin look like they are starting to burn you can add a little water.

After 30 mins, insert a skewer into the thick part near the bone to see if the juices that run out are still pink. If so, continue cooking until they run clear.

Raise the oven temperature to 200C/180C fan/gas 6 and cook for 10 mins. Remove from the oven and allow to rest for 10 mins, then cut into portions (remove thin bones and tendons) and serve. This recipe has been provided by Apetit Online and not been re-tested by us.

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Air Fryer Turkey Legs

Turkey Gravy From Scratch

Lowcountry Okra Soup

Roast turkey leg with garlic & rose...

Top 4 turkey legs recipes from across the web

The most viewed turkey legs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Air Fryer Turkey Legs

Turkey Gravy From Scratch

Lowcountry Okra Soup

Roast turkey leg with garlic & rose...

The most viewed turkey legs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine