Turkey legs are a very tasty alternative to chicken. They are known for their dark but delicious flesh and crunchy brown skin. Cooking thighs is a much smoother process than preparing whole turkey, so they're perfect for dinner on a weekday. Learn how to cook them in the oven, grill, slow cook or even boil them to perfection.
Steps
Method 1 of 4: Baked
Step 1. Preheat the oven to 175 ° C
Step 2. Pull the skin back
Grab the flap located near the bone and move it (as you would with the peel of a banana) towards the top of the thigh. Do not remove it completely, but just enough to put the butter and flavorings under it.
- Turkey thighs are much larger than chicken thighs, so one per person will suffice (two at most).
- Recent studies have shown that it is not necessary to wash poultry before cooking, as this disperses bacteria on the kitchen surface. Do not wash the turkey once you have removed it from the package.
Step 3. Spread 15 g of butter on the meat of each thigh
This allows you to keep it soft while cooking. If the thigh is very large, you can also use 30 or 45 g of butter.
- To spread the butter more easily, let it soften at room temperature.
- If you want to be careful with calories, you can substitute it with olive oil.
Step 4. Flavor the turkey
While the skin is still retracted, sprinkle the meat with salt and pepper. If you love more intense flavors, try adding 15 g of chopped aromatic herbs at this stage. Use rosemary, thyme and sage, which go well with turkey.
Step 5. Return the skin over the thigh and rub it with butter
You can use up to 45g of butter per thigh, so that the skin becomes golden and crunchy as it cooks.
Step 6. Spread salt and pepper on the thighs
Use the amount you prefer, according to your tastes, in order to best enhance the flavor of the turkey.
Step 7. Arrange the thighs in a pan
Use one large enough to accommodate all the meat without overlapping. If you want to collect liquids and cooking juices, use a roasting dish with a raised internal grill.
Step 8. Bake the meat
Cook it for 45 minutes. Flip the thighs and cook for another 45 minutes. Insert a meat thermometer into the thickest point and check for doneness: the thighs are ready when they have an internal temperature of 82 ° C.
- To make sure you have juicy meat, you can moisten the thighs every 20 minutes using a spoon or cooking pipette. Use the same cooking liquids to wet the turkey, or add more melted butter.
- Especially large thighs need to cook for up to 2 hours.
Step 9. Wait for the meat to rest for 15 minutes before serving
This period of time allows the muscle fibers to reabsorb the juices making them moist. Serve the thighs whole or remove the bone.
Method 2 of 4: Grilled
Step 1. Heat the gas or charcoal barbecue to medium temperature
When you cook turkey legs in this way, know that it will take at least an hour and it is important to ensure a constant temperature of about 150 ° C to prevent them from burning or not being raw.
Step 2. Flavor the turkey
Sprinkle the thighs with salt and pepper. If you love spices, add a mix of aromas to the skin. Here are some delicious combinations:
- For hot and spicy thighs: Mix 2 g of cayenne pepper with the same powdered garlic, black pepper and salt.
- For thighs with aromatic herbs: prepare a mix of 2 g of dry basil, as much thyme, garlic powder and salt.
Step 3. Cook the turkey legs over indirect heat for about an hour
Place them in the part of the barbecue where they cannot be affected by the direct flow of heat, otherwise they will cook too quickly.
Step 4. Turn the meat every 10 minutes
This way it will cook evenly. Be constant in this operation, so all the skin will become golden and crunchy.
Step 5. Check the internal temperature
Insert the probe of the thermometer into the thickest part of the thigh. The turkey is ready when the temperature is 82 ° C.
Method 3 of 4: Slow Cooker
Step 1. Remove the skin from the thighs
Cook as many thighs as can fit in the slow cooker. Since this technique does not allow for crunchy skin, it is worth taking it off.
Step 2. Season the turkey with salt and pepper to your taste
Step 3. Put the meat in the slow cooker
Since this is a large cut of meat, you probably won't be able to cook more than two pieces. Cut the end of the bone, if necessary.
Step 4. Submerge the meat with chicken broth
The liquid is needed to flavor the turkey and to ensure slow and even cooking. Add just enough liquid to completely coat the meat.
- If you want a more intense flavor, you can add chopped greens or a commercial roasting flavor.
- Alternatively, you can dissolve 5 g of salt, 2 g of pepper and 5 g of garlic powder in the liquid.
Step 5. Close the appliance and cook the meat on a minimum for about 8-9 hours
Plan ahead, so that the turkey is ready for dinner.
Step 6. Wait for the thighs to cool
Transfer them to a tray or other heat-resistant container and wait 5-10 minutes.
Step 7. Peel the meat off the bones
Turkey meat is excellent when accompanied by a sauce (the one you love the most) or with a plate of rice or pasta. You can also add it to a stew or soup.
Method 4 of 4: Boil
Step 1. Place the turkey legs in a large pot
Make sure it is large enough to hold all the thighs you want to prepare.
Step 2. Cover the meat with water or chicken broth
Fill the pan up to a few inches from the edge (the meat must be completely submerged).
Step 3. Flavor the water or broth
Add 5 g of salt, 2 g of pepper and any other spices you like. The aromas you dissolve in water will penetrate the meat as it cooks.
Step 4. Boil the turkey legs for about 60 minutes
Bring the liquid to a boil, then reduce the heat slightly to avoid splashing. After an hour, insert the meat thermometer into the thickest part of the thigh. If the reading is at least 82 ° C, the turkey is ready.
Step 5. Drain the meat and wait for it to cool
Transfer it to a colander and then let it sit for 10 minutes before handling.
Step 6. Remove the skin and cut the meat
Be very careful to remove all bone fragments. You can add the meat to a soup, a stew or prepare it with an excellent sauce.
