Roasting Turkey legs, advice.

Discussion in 'Food & Cooking' started by alexb, Dec 2, 2014.

  1. alexb

    alexb

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    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 
     
  2. maryb

    maryb

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    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.
     
  3. sicariix

    sicariix

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    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.
     
  4. alexb

    alexb

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    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?
     
  5. chefedb

    chefedb

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    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
     
  6. mano

    mano

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

    alexb

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

    mano

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    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.
     
    Last edited: Dec 3, 2014