I happened to buy these right after Thanksgiving while they were on sale. Chad wasn't so into them, so I bought him some turkey breast cutlets which were also on sale. I am a fan of dark meat on a bird, to me it has the most flavor. That doesn't mean I don't like the breast meat though, but I tend to pile more of the dark on my plate on Thanksgiving and Christmas than the white.
Sunday, December 23, 2007
While eating the drumsticks tonight I kept hearing the intro to the Flintstones. You know "Flintstones, meet the Flintstones..." I really felt like Fred, er, Wilma eating these monster turkey legs. But they were so good. I mean really good, like I want to go and buy a whole bunch while they are on sale and freeze. I can think of a gazillion recipes I could make with them.
For the breasts I just sauteed them in a pan, finished them in the toaster oven and made a simple pan sauce. They came out so tender and juicy, and the sauce was a perfect compliment with the fresh herbs I used. If you happen to see turkey parts on sale (That sounds kind of gross but you get my drift) you've got to pick some up. It makes a really nice meal even when it isn't a holiday.
Roasted Turkey Legs
2-3 Lbs. Turkey legs (3 legs)
Fresh herbs, 1 Tbs. of each chopped fine: Sage, rosemary, thyme
2 Tbs. butter softened
Salt and Pepper for seasoning
1 tsp. Garlic powder
1/2 cup chicken stock or broth
Preheat oven to 350
Season legs well with salt and pepper. Combine fresh herbs and butter until well mixed. Cut a couple of small slits in turkey legs under the skin. Massage Turkey legs with butter mixture making sure to get under skin. Put into a small roasting pan or large oven proof skillet. Pour chicken stock into pan and cover tightly with foil. Roast one hour, and uncover. Cook another 1/2 hour or until skin is nicely browned.
Turkey Breasts with Pan Sauce
1 lb. boneless, skinless turkey breasts
1 Tbs. combined chopped fresh sage, thyme and rosemary
Salt pepper and garlic powder for seasoning
Season turkey with salt, pepper, and garlic powder and herbs. Heat oil in a large skillet over med. heat. Cook 5 minutes per side (for 1" thick less time for thinner cuts). Transfer to 350 degree oven and cook for 5-10 minutes longer until temp. reaches 175. While the turkey is finishing in the oven deglaze the pan with 1/4 cup white wine, and add 1/2 cup of chicken stock. Combine water and flour in a small dish and mix together thoroughly. Add to pan whisking constantly. Let simmer for about 5 minutes. Serve over turkey.