Where To Buy Raw Turkey Legs WORK
Add lean protein to your dinner menu with Butterball Fresh All Natural* Turkey Drumsticks. Roast or simmer turkey drumsticks for deliciously moist turkey meat that falls off the bone. Best of all, Butterball fresh turkey legs contain no added hormones or steroids**.
where to buy raw turkey legs
It is also a highly digestible protein source for dogs. In addition, turkey-based pet foods may provide an alternative option for dogs with food sensitivities or food allergies to beef or chicken-based recipes.
These Roasted Turkey Legs would be perfect for a weeknight meal or even if you wanted to serve them up for the Thanksgiving Holiday. I cook them in the Air Fryer as it keeps the turkey leg nice and crispy on the outside and nice and moist on the inside.
Then place the turkey legs in your Air Fryer basket. Lightly spray your turkey leg with a mist of cooking oil. I use my handy dandy oil spray bottle. I discuss more on why you should invest in a spray bottle in my 10 Air Fryer Tips and Tricks.
Fresh or frozen turkey drumsticks are great for baking, grilling, smoking, or slow cooking! Explore how you like to cook them in all kinds of recipes! Type your zip code into the product locator below to find out where to buy turkey drumsticks, and look for fresh or frozen turkey drumsticks in the refrigerated or freezer section of your grocery store.
With Thanksgiving just around the corner, I thought this would be a perfect time to show you how to smoke your own turkey legs at home and relive some of those childhood memories with family and friends.
I chose to use pecan wood for my turkey legs because I like a nice smoky flavor with some sweet undertones. Fruit woods are also great options as they are also sweeter and milder than other woods. Apple and cherry are always a great choice for poultry.
Another thing I like to do is spritz the turkey legs with water a couple of times during the cooking process. Not only does spritzing help keep the turkey from drying out but it also helps build a bark on the skin.
However, when cooking turkey legs there is more wiggle room as the meat will not dry out as quickly. I remove my turkey legs when the internal temperature reaches around 175F. You can decide on what you prefer as long as the internal temp is past 165F.
Before putting your turkey legs on the grill, you need to prep them. Properly prepping your turkey legs will help reduce the risk of the meat drying out on the grill. It will also flavor the legs and ensure that every bite is savory and moist. Below are the steps needed to prep your turkey legs before grilling.
Brining will soften the turkey meat, ensuring it takes less time to grill. It will also infuse the turkey legs with extra moisture to prevent the meat from drying out while it grills. Lastly, brining allows the salt to penetrate deep into the turkey for more flavor.
After drying your wet brined turkey legs, you need to season them. A dry rub is your best choice if you want turkey legs with crispy skin. You can make a dry rub by mixing salt, brown sugar, paprika, garlic powder, onion powder and other spices of your choice. Alternatively, you can buy a pre-made dry rub. Before applying your dry rub, coat the legs with oil or butter. The oil or butter coating will help the dry rub adhere to the skin.
A wet rub will contain many of the same seasonings as a dry rub but includes oil, vinegar or another liquid base. After applying your wet or dry rub, put the turkey legs in the fridge for at least an hour so they can absorb the seasonings.
Now that you know how to grill turkey drumsticks with high scores for flavor and juiciness, you are probably looking forward to making some. Get high-quality and fresh turkey drumsticks by discovering where to buy Shady Brook Farms near you. If you need more turkey-inspired recipes, try these out:
The exact amount of time it will take to grill your turkey legs will depend on the heat of your grill, drumstick thickness, and if you brined the meat. Indirect heat on a 325F to 350F grill can cook a brined medium to large turkey leg within 40 to 60 minutes. According to the USDA, your turkey leg is ready and safe to eat when it reaches an internal temperature of 165F. We recommend letting them rest for 5-10 minutes after reaching this temperature.
Wrapping your turkey legs in aluminum foil will prevent them from sticking to the grill. It will also prevent moisture loss, ensuring that you end up with juicy turkey meat. However, avoid wrapping your turkey legs too tightly before grilling.
Reheating your turkey legs in a microwave will lead to dry and flavorless meat. Instead, reheat grilled turkey legs in the oven by placing them in a covered dish. Covering the dish will prevent the legs from losing moisture and drying out while reheating. Coating the legs with stock, gravy, or butter can also keep the meat moist, but make sure to reheat with low heat for no more than 40 minutes to prevent them from drying out or over-cooking.
Alternatively, you could reheat your turkey legs on the grill, but first, you must cover the drumsticks with a cooking oil that has a high smoking point. Grill uncovered for twenty minutes, then cover the legs with foil and keep grilling until the meat reaches an internal temperature of 165F.
Not everyone wants or needs to roast a whole turkey for Thanksgiving. Perhaps you plan on a small Thanksgiving gathering. Or maybe your family members have a strong preference for either white or dark meat.
Either way, roasting just a couple of turkey breasts, or a few turkey legs, has some clear advantages, such as a shorter roasting time and a better-tasting bird. Roasting just parts of the bird means avoiding the issue of white meat that becomes too dry by the time the dark meat is fully cooked.
This recipe was written for medium turkey legs weighing about 10 ounces each. If yours are much bigger - some are as big as a pound each - you will need to bake them for a longer time at a lower temperature.
This recipe is so good, that I often double it and make eight pieces, to ensure I have tasty leftovers. The leftovers are good just as they are, or you can use them in one of these leftover turkey recipes.
You can reheat turkey legs in the oven! I recommend taking the turkey legs out of the fridge to bring them to room temp. Then place on a baking sheet and cover with aluminum foil and heat for about 30 minutes.
Oh no! Sorry to hear that - It could be that your oven is more efficient than mine (Mine is super old) and actually takes a shorter amount of time. If a turkey is cooked too long, the muscle proteins coagulate and cause dryness. So maybe instead of that last 30 mins, try 20 mins, and check if it is done (juices run clear and instant-read thermometer reads 165F) and pop it back in if not, and cook at 5 mins increments until its done!
Hi there! It's really any baking sheet that your turkey legs will fit in without crowding. So if you're making 1 you can use a smaller baking sheet, and if you're making a bunch, you want a big one or perhaps, use more than 1 so they don't touch each other.
So imagine our excitement when a couple years ago, my aunt started making smoked turkey legs in a charcoal grill in her backyard! The taste is almost exactly the same, and you can make them in a big batch with relative ease.
When the turkey legs are ready, heat your charcoal. Your key tools for this recipe are a charcoal grill, a chimney starter, natural hardwood lump charcoal, and wet wood chips, which provides the smoky flavor. Fill your chimney with charcoal and light the coals with a piece of newspaper.
Maintain the grill, charcoal, and wood chips, letting the turkey cook for 3 to 4 hours, until the smoked turkey legs have a nice, dark smoky color that a young Chinese girl once thought only existed within the walls of Disney World.
Brine the turkey legs, fully submerged, for 24 hours. On day 2, use a marinade injector to inject the brine 4-5x in different spots around the turkey leg. The legs will visibly puff up and get bigger.
Put the turkey legs on a tall wire rack set in a deep roasting pan. Fill the pan with 1/2 inch (1-2cm) of water. This prevents any drippings from burning. Cover with foil and put in a 325F (160C) oven for 1 hour for small 1 pound (450g) turkey legs or 1.5 hours for larger turkey legs.
(Previous instructions on this post advised wrapping the turkey legs in foil and cooking for an additional hour, such that they essentially steam and stay moist for a portion of the cooking time, but this is not strictly necessary to cook the turkey through.)
Shouting out: Yabba Dabba Doo!I had these two ginormous frozen turkey legs from my last turkey deboning. Honestly, I had no idea how I was going to cook them. When I saw this recipe, it just made sense that I try it. These two turkey legs were the equivalent of four so I made the brine and spices as per recipe. I liked the bagging of the marinade otherwise I was going to have to double the brine amount just to keep the meat submerged. I set the timer to 2 1/2 hours but expected an additional hour or so as these were so big. They actually were cooked through by 2 1/2 hours on my electric smoker using the applewood bisquettes. The flavour was robust but not overly smoky, and the meat was moist. In a calorie reducing maneuver, I discarded the skin but had I seared it on the grill post smoking, it would have also been a treat. Served my smoked turkey legs with an onion and cucumber salad and the South Carolina slaw. These drumsticks had no apparent carnival connection except for the fun of carving out slices. Great recipe!
Most recipes for collard greens will use a ham hock. Ham hocks are a great alternative as well and add a more pork-like flavor. But we absolutely love the smoked turkey leg for this (and very appropriate for the holidays).
Optional but recommended step for both slow cooker & Instant Pot: Use tongs (the turkey legs will be hot) and remove them from the appliance. Place the turkey legs on a baking sheet and BROIL them in the oven for approximately 3-5 minutes to crisp the skin. 041b061a72