We all enjoy turkey during the holidays, but nothing beats having turkey legs on any day. You can be confident in preparing turkey legs that will have others asking for more.
- Skill level:
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Things you need
- 4 turkey drumsticks -- about 2.27 kg (5 lb)
- 70 g (1/2 cup) all-purpose flour
- 1 tsp salt
- 1 tsp dry oregano
- 1/2 tsp pepper
- 59 ml (1/4 cup) olive or vegetable oil
- 2 large onions, chopped
- 2 garlic cloves, finely minced
- 236 ml (1 cup) chicken broth
- 118 ml (1/2 cup) dry red wine
- 1 dry bay leaf
- 1/2 tsp dry thyme
- 1/2 tsp dry rosemary
Rinse turkey and pat dry.
Mix flour, salt, oregano and pepper in a shallow bowl.
Dust turkey with flour mixture; set remaining flour mixture aside.
Heat oil in a wide frying pan over medium heat. Add turkey a few pieces at a time (do not crowd pan); cook, turning as needed, until browned on all sides. Transfer to a baking pan.
Add onions and garlic to frying pan; cook, stirring often, until onions are soft, about 5 minutes.
Add broth and wine, stirring to scrape browned bits free. Then add bay leaf, thyme and rosemary.
Pour broth mixture over turkey, cover and bake in a 177 degree C (350 degree F) oven until turkey is very tender when pierced, about 2 to 2 1/2 hours.
Lift turkey from baking pan and arrange in a serving dish.
Measure reserved flour mixture and blend with an equal amount of cold water; stir into pan juices. Cook, stirring, until sauce boils and thickens.
Spoon some of the sauce over turkey; pour remainder in a small serving dish and offer to spoon over individual servings.
Tips and warnings
- Cooking times are an estimate, use an instant read thermometer to ensure proper doneness.
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