Turkey legs are a favorite snack or main dish entree at any celebration, picnic site, or backyard cookout. Give your family a treat, and try these delicious recipes for grilled, fried, baked, or roasted turkey legs.See Popular Turkey Legs Recipes
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Frozen stir-fry vegetables and zesty Szechuan sauce bring beautiful color and nutrition to a savory turkey dinner.
Simmering the broth with a Parmesan rind gives the soup an even richer taste than sprinkling the cheese on top.
Skinless turkey thighs and drumsticks are packed with flavor; they're also low in fat and high in protein and essential minerals like selenium. Deborah Schneider braises the meat in beer until ultratender, then shreds it for tacos. "It's also fabulous in a sandwich," she says.
A spicy chili rubs seasons these turkey drumsticks prior to smoke cooking. Serve with your choice of bottled salsa or barbecue sauce.
Turn economical turkey thighs into a company-pleasing entree by grilling them with a glaze of orange marmalade and dressing them with a yogurt sauce.
For this traditional Indian main dish recipe, turkey stands in for lamb. The mildly spicy recipe becomes a hearty low-calorie meal.
The sweet-savory jam forms a crust on the turkey as it roasts in this dinner recipe.
This sumptuous recipe, created by Justin Wangler, chef of Kendall-Jackson Winery, will save time on Thanksgiving. Cook the turkey breast and legs separately for best results. Braising the legs keeps them moist and creates a wonderful stock for gravy.
ShutterstockFor most people, buying a whole turkey happens only once, maybe twice, a year, and it can seem perplexing how to store the bird until you're ready to cook it. (If it seems big in the shopping cart, somehow it seems huge in your refrigerator!)If your turkey is frozen, plan on 2 to 4 days to defrost the bird in the refrigerator on a tray to catch any drips.
Intimidated by the Thanksgiving feast? Don't be. Making a classic roast turkey with stuffing is easier than you think.
We Americans love our chicken breasts. But it's time to give legs and thighs the respect they deserve. Here are five reasons to put dark meat back on the menu.
Christmas recipes and visions of candy canes all in a row now inhabit the part of the brain that, just weeks ago, was filled to the brim with turkey and thoughts of Thanksgiving. Hark! Unto us a new season is given.
We get it: whether you brine it, deep fry it or smoke it, for some people, Thanksgiving turkey is always going to be, well, a little boring. And we're certainly not going to challenge anyone's love of bacon. But as a centerpiece worthy of a Norman Rockwell painting, we'll admit we're a little dubious about Clint Cantwell's bacon pig.
The best way to describe the Iowa State Fair's monster smoked turkey leg is: "Fred Flintstone food." Seriously, there's something fundamentally primal about walking around with a giant poultry leg in your hand and ripping the meat off the bone with your teeth. It's also enough meat to feed a family--no kidding, it weighs well over a pound.
The battle has been raging for weeks now -- and we've all been barraged with negative advertising, insistence that only one way is the right way, and the pervasive hope that if we just make the right choice, everything in the country will be perfect. I'm not talking about the election, Skippy. I'm talking about how to cook a turkey.