How to Bake Turkey Legs

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Baking a turkey has become a time-honored and popular American tradition, especially on Thanksgiving. Few dishes are more well known than turkey, stuffing, mashed potatoes and pumpkin pie. For many people, though, cooking a whole turkey is both too time consuming and too large a meal. If you prefer a small, easier meal, bake turkey legs instead.

Things You'll Need

  • 4 turkey drumsticks
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/4 cup olive oil
  • 2 large onions
  • 2 cloves garlic
  • 1 cup chicken broth
  • 1/2 cup dry red wine
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Bowl
  • Basting brush
  • Large baking pan
  • Pan
  • Foil
  • Knife

Step 1

Prepare your ingredients. Chop the onions and garlic cloves so that they're ready to use. Wash your turkey legs with cold water--always wash fowl before you cook it. Mix flour, salt, pepper and oregano together in the bowl.

Step 2

Preheat the oven to 325 degrees. Set the turkey legs in the pan and sprinkle or brush with the flour mixture. Keep the remaining flour mixture for later.

Step 3

Pour the olive oil into a pan and warm it. Set the turkey legs in the oil to fry until they're lightly browned, then transfer them back into the baking pan. Put the onions and garlic into the olive oil on the stove and cook them until soft. Add chicken broth, wine, bay leaf, rosemary and thyme to the mixture and bring to a boil.

Step 4

Pour the oil mixture over the turkey to baste it. Cover the pan with a sheet of foil and bake the turkey legs for an hour at 325 degrees. After an hour, remove the pan and turn the turkey legs over for even cooking. Cook the turkey legs for another 1-1/2 hours at 325 degrees.

Step 5

Remove the turkey legs and allow them to cool for 10 minutes before serving. Slice one to the bone and check that they've cooked through.

Tips & Warnings

  • Use leftover flour mixture, mixed with chicken broth, to make gravy.
  • If you bake turkey legs for too long, they will dry out and become tough.

References

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