I remembered this large turkey leg my husband and I bought during Calgary Stampede a few years ago. It was one big meaty leg. It was so big, my husband and I had our fill for it during dinner.
I crave for that cooked leg. Unfortunately, we don’t have a deep fryer at home to fry it in. We also don’t have a grill to barbecue it on. And I’m not a fan of barbecuing. I like eating the barbecued stuff but I’m not good at barbecuing or grilling. I can’t stand cooking for too long with that smoke all around me.
Thank goodness for the good ol’ oven. I figured that I could cook the turkey legs the same way one can cook a while Turkey during Thanksgiving. The good thing about this decision is you use ingredients on a smaller scale.
So please check out my recipe for Oven Cooked Turkey Legs.
1 clove of garlic, sliced
2 turkey legs
6 tbsps butter
salt to taste
1 cup chicken stock, or as needed
- Preheat the oven to 350 degrees F (175 degrees C). Rinse the turkey legs and pat dry.
- Stand the turkey legs upright (as if the turkey were standing). Press a knife downward into the deep tissue, creating 2 or 3 long pockets. Press slices of garlic into each opening.
- Pull back the skin on the legs. Rub turkey legs with half of the butter, and season with a little salt.
- Put the skin back into place, rub with more butter, and season lightly with salt. Then lay the legs in a roasting pan.
- Pour the chicken stock into the roasting pan. Put in remaining butter into the chicken stock.
- Roast uncovered for 1 1/2 to 2 hours.
- Add more chicken stock or water if needed while roasting, and baste every 30 minutes with the stock.
- Once cooked, transfer legs onto a plate. Then serve.
- Should you prefer, you can make gravy out of the stock left in the roasting pan.
You can use cut celery stalks in replacement of garlic, to press through cut thigh pockets.
The process is easy. It’s the waiting time that kills especially when your whole house smells like turkey. 😀
Any oven-baked recipes you want to share? Just put it in the comments below.