Turkey is the center of the traditional American Thanksgiving meal, but its appeal stretches far beyond the holiday. Ground turkey often substitutes for beef in hamburgers, and turkey breast is one of the most popular sandwich meats. Turkey legs are also popular, as they are easy to prepare on a grill or in an oven and packed with flavor.
Grilling
Step 1
Whisk together lemon, oil, herbes de provence, bay leaf and salt in a mixing bowl. Set the turkey legs in a 9-by-13-inch baking dish and make long, shallow slits in the turkey legs with your chef's knife. Pour half of the oil mixture over the top, cover with plastic wrap and refrigerate for at least six hours, but up to 24 hours. Cover the remaining oil mixture with plastic wrap and store at room temperature.
Step 2
Preheat your barbecue grill on high until the grill reaches a temperature of 350 degrees Fahrenheit. Remove the turkey legs from the refrigerator and separate the turkey from the marinade. Discard the marinade.
Step 3
Cook the turkey legs by using indirect heat. On a gas grill, this means reducing half of your burners to medium and the other half to low. For a charcoal grill, move your coals to one half of your grill. Set the turkey legs on the cooler side of the grill.
Step 4
Grill the turkey legs for 30 to 45 minutes, or until an instant-read thermometer inserted into the thickest part of the leg reaches 165 degrees Fahrenheit. Turn the leg every 15 minutes and baste with the remaining oil mixture.
Slow-Roasted
Step 1
Preheat your oven to 350 degrees Fahrenheit. Set the turkey legs on a large plate and season with salt and pepper.
Step 2
Whisk together the thyme, garlic and olive oil in a mixing bowl. Combine the carrots, onion, celery in a separate bowl. Pour the oil over the vegetables and turn to coat with a wooden spoon.
Step 3
Add the vegetables to the baking pan and pour the water over the top. Arrange the slices of butter over the top of the vegetables, and then place the turkey legs on top of the butter.
Step 4
Cover the pan with aluminum foil and roast for two to two and one-half hours, or until an instant-read thermometer inserted into the thickest part of the leg reaches 165 degrees Fahrenheit. Turn the legs every 30 minutes while cooking.
Step 5
Remove the pan from the oven and let the turkey legs stand 20 minutes before you serve them.
Things You'll Need
- Wire whisk
- Mixing bowl
- 4 garlic cloves, peeled and chopped
- Juice from two whole lemons
- 1 cup olive oil
- 3 tbsp. herbes de provence mixture
- 1 bay leaf, torn
- 3 tbsp. sea salt
- 2-to-3 lb. whole turkey leg
- 9-by-13-inch baking dish
- Chef's knife
- Plastic wrap
- Instant-read meat thermometer
- 4 medium turkey legs
- Large plate
- Sea salt and ground black pepper, to taste
- 4 cloves garlic, peeled and chopped
- 2 tbsp. olive oil
- 2 tsp. thyme
- 2 mixing bowls
- Wire whisk
- 2 carrots, peeled and chopped
- 1 medium yellow onion, peeled and chopped
- 1 stalk celery, chopped
- Wooden spoon
- Half-sheet aluminum baking pan
- 1/2 cup water
- 4 tbsp. unsalted butter, cut into paper-thin slices
- Aluminum foil
References
- "How to Grill: The Complete Illustrated Book of Barbecue Techniques"; Steven Rachlen; 2001
- "Chef Jeff Cooks: In the Kitchen with America's Inspirational New Culinary Star"; Jeff Henderson; 2008
- Bonjour Paris; French Cooking: BBQ Turkey Leg; April Paute
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