Does anyone have a good recipe for a really big turkey leg?

Roasted Smoky Turkey Legs





Ingredients:


1 cup Morton Tender Quick salt


1/2 cup brown sugar


2 tablespoons liquid smoke


1/2 gallon water (or enough water to cover pieces)


10 turkey legs (turkey wings, whole turkey or whole chicken)





Prep:


Mix the salt, brown sugar, liquid smoke and water together until all is dissolved and pour the briny mixture over the turkey legs.


Store in a covered container in the refrigerator for 24-hours to 72-hours.


Rinse the brine off the turkey, pat dry with paper towels and roast at 350掳F for about 45 minutes.


By this time, the turkey will almost be done, but the skin will still have a pale color, so I crank the oven up to 500掳F and roast the legs/wings until they are a rich mahogany color, then I flip them over and roast the other side until it is also deep brown.Does anyone have a good recipe for a really big turkey leg?
Turkey soup.


Boil the leg for approx 40- 50 mins


remove leg to cool %26amp; strip meat from bone.


add bouquet garnie,leeks, carrot, peas, pearl barley, onion swede and any other fresh veg you like to the stock along with the meat and simmer for about two hours topping up with turkey/Chicken stock.about twenty mins before eating add cubed potato and season to taste, very filling and good for you, my kids like to add fresh noodles to it as an extra, try it you will love it, enjoy.Does anyone have a good recipe for a really big turkey leg?
have you ever had fried turkey legs?/ MMM good


Spicy Fried Turkey Legs Recipe courtesy Emeril Lagasse, 2003








8 turkey legs, rinsed and patted dry


1/4 cup plus 2 tablespoons Essence, recipe follows


1/2 cup hot red pepper sauce


1/4 cup Worcestershire sauce


2 tablespoons fresh lemon juice


Peanut oil, for deep frying


3 cups all-purpose flour


1 tablespoon salt


1 tablespoon freshly ground black pepper


1 tablespoon cayenne


2 teaspoons garlic powder


Ranch Dressing, recipe follows





In a large shallow dish, place the turkey legs and season with the Essence. In a small bowl, combine the hot sauce, Worcestershire, and lemon juice and whisk to combine. Pour mixture over the legs, cover, and refrigerate for 1 hour.


Heat the oil in the deep fryer to 365 degrees F.





In a large shallow dish, combine the flour, salt, black pepper, cayenne, and garlic powder and stir to combine. Roll the turkey legs in the mixture to lightly coat, shaking to remove any excess.





Carefully add the legs to the deep fryer, in batches if necessary. Fry for about 4 to 5 minutes, or until skin is golden brown and meat is completely cooked through. Drain on paper towels. Season with Essence, to taste, and serve hot.








Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):


2 1/2 tablespoons paprika


2 tablespoons salt


2 tablespoons garlic powder


1 tablespoon black pepper


1 tablespoon onion powder


1 tablespoon cayenne pepper


1 tablespoon dried oregano


1 tablespoon dried thyme





Combine all ingredients thoroughly.


Yield: 2/3 cup





Recipe from ';New New Orleans Cooking';, by Emeril Lagasse and Jessie Tirsch


Published by William and Morrow, 1993.








Ranch Dressing:


1/3 cup plain yogurt


1/3 cup mayonnaise


1/3 cup buttermilk


1 1/2 teaspoons Dijon mustard


1 tablespoon chopped parsley leaves


1 tablespoon snipped fresh chives


1 tablespoon chopped dill leaves


1 small clove garlic, pressed


Salt and freshly ground black pepper








Whisk the yogurt, mayonnaise, and buttermilk together. Stir in the mustard, parsley, chives, dill and garlic. Season with salt and a generous grinding of pepper. Refrigerate, covered, until ready to use.
take of all the meat ,i assume the turkey is cooked,slice into chunks or strips whichever you prefer,then fry one onion sliced and one yellow pepper sliced,with half a jar of tikka masala curry paste until onions and pepper are soft then add chopped Turkey,cook for a few mins until meat is coated with paste then add a can of coconut milk or just half a can if you want less sauce ,simmer for about 20 mins stirring occasionally serve with sticky rice and peshwari naan bread yummy!
Roast it, dress up as Henry Tudor and grab hold of the bone with one hand, bite off chunks whilst yelling out things like,


';Put him on the rack!'; or ';Bring me a lusty wench'; To do this authentically you have to spit out bits at the knaves - even if you have to invent them...


Tell any neighbours who ask about the yelling, you have been watching a DVD.
Make soup....