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.
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.
Cooking times are an estimate, use an instant read thermometer to ensure proper doneness.
Tips and warnings
- Cooking times are an estimate, use an instant read thermometer to ensure proper doneness.
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