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Roasting Turkey legs, advice.

post #1 of 8
Thread Starter 

I would Love some advice, on some turkey drumsticks I plan to roast this evening.

What is the best way to proceed? I have some potatoes to go with it, I can roast. there just the drumsticks and not the whole bird, so I am not sure , for how long, I should roast them. What temperature to use. I'd like crispy skin. I don't plan on brining them, but I might dry brine them in the refrigerator?(To dry the skin).

 

 

Thanks everyone

Alex 

post #2 of 8

I have only done them in a smoker at low temp but they should cook like a chicken leg quarter I would think. I cook those at 425 until they reach about 175 to be tender. Usually take about 35 minutes or so so if roasting potatoes maybe start them first and let them go for 15-20 minutes.

post #3 of 8

If it were me, I would do turkey leg confit with duck fat and pan sear them to get a nice crispy skin.

 

Just submerge the room temp turkey legs in the duck fat (you can cut it with vegetable oil if you don’t have enough duck fat) and throw in some whole garlic cloves and pop it in the oven at 325 degrees F for about 2 hours or until the meat is falling off the bone. You can save the duck fat (discard the bottom sediment) for later use. Cool the turkey legs so you can pan sear the skin to crisp it (use your duck fat as your oil) and finish in the oven to heat the middle of the legs. You can also use your duck fat to saute the potatoes and vegetables.

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post #4 of 8
Thread Starter 
Quote:
Originally Posted by SicariiX View Post
 

If it were me, I would do turkey leg confit with duck fat and pan sear them to get a nice crispy skin.

 

Just submerge the room temp turkey legs in the duck fat (you can cut it with vegetable oil if you don’t have enough duck fat) and throw in some whole garlic cloves and pop it in the oven at 325 degrees F for about 2 hours or until the meat is falling off the bone. You can save the duck fat (discard the bottom sediment) for later use. Cool the turkey legs so you can pan sear the skin to crisp it (use your duck fat as your oil) and finish in the oven to heat the middle of the legs. You can also use your duck fat to saute the potatoes and vegetables.


wish i had some Duck fat but don't . Tonight I will keep it simple . Thanks thought . I could sear them in a pan first?

post #5 of 8

Confitt is right way to go, but since you cant  Roast them  wrap in foil till 1/2 done about 110 internal temp then take foil off and finish to 155-165  let sit awhile. Roast at 365F

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #6 of 8

+1 on confit the next time you have turkey legs.

post #7 of 8
Thread Starter 
Quote:
Originally Posted by mano View Post
 

+1 on confit the next time you have turkey legs.


Now I must ask what is "confit" ing Turkey legs. What is the exact process please? And do you need duck fat?(Something else)?

 

Quote:
Originally Posted by chefedb View Post
 

Confitt is right way to go, but since you cant  Roast them  wrap in foil till 1/2 done about 110 internal temp then take foil off and finish to 155-165  let sit awhile. Roast at 365F


I hate to say this, but I don't have a thermometer Either. Assuming it takes about 35 minutes to roast how do I Crisp the skin if I'm roasting at 365 Fahrenheit for 20 minutes?

post #8 of 8

Here's how I do it:

 

Salt fowl legs and thighs with a tbs. of sea or kosher salt each, and put them on a plate. For each leg crush 2 cloves of garlic and a fresh sprig of thyme and put it on top. Some people also add bay leaves or other herbs/spices.

 

Cover with saran wrap and cure for a day or so.

 

Rinse and dry the legs and put in an oven pan. Cover with duck fat (when cooking the fat from the legs will add to the fat). Put them in a 200 degree oven for 8-12 hours.

 

The cooled duck in the fat can be kept for several weeks. When you're ready to use the leg, remove from fat (which can be strained and used many times over). You can pan saute the leg and serve; remove the meat for cassoulet, ravioli, etc.

 

I'm sure a Google search will come up with lots of variations of confit, which is just a way of preserving fowl in its own fat.


Edited by mano - 12/3/14 at 6:51am
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