Roasted turkey legs

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 1749, total fat 140 G., saturated fats 17 G., proteins 75 G., carbohydrates 51 G., fiber 3 G., cholesterol 332 mg, sodium 1954 mg, sugar 11 G.

Deep-fry turkey drumsticks using the same method as chicken drumsticks. While chicken drumsticks are the perfect Friday night appetizer with a beer, these giant turkey drumsticks are a true holiday treat, a worthy alternative to a whole roast turkey! One roasted drumstick is enough for one serving. Serve with gravy for dipping.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Turkey

1.5 cups whole milk
2 large eggs, beaten
A few drops of hot sauce, such as Tabasco
2 cups of flour
2 tsp baking powder
1 teaspoon garlic powder
1 teaspoon paprika
0.5 tsp cayenne pepper
6 small turkey drumsticks (about 1 lb. each)
Vegetable oil, for deep-frying

Gravy

1/3 cup flour
3-4 cups of whole milk
0.5 tsp garlic powder
0.5 tsp paprika
Hot sauce, such as Tabasco, optional
Chopped green onions, for serving
Special equipment: deep fat thermometer

Ingredient Substitution Suggestions

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Recipes with similar ingredients: turkey, ground cayenne pepper, garlic powder, paprika, Tabasco sauce, eggs, milk, green onions

Cooking the dish according to the recipe:

Preheat oven to 120°C and place a rack on a rimmed baking sheet. Combine milk, eggs, and hot sauce in a shallow dish. Set aside.
Turkey:

In another shallow bowl, combine the flour, baking powder, garlic powder, paprika, cayenne pepper, 2 teaspoons of salt, and pepper generously. Pat the turkey legs dry and sprinkle with salt and black pepper. Place 1 turkey leg in the flour mixture and turn to coat. Transfer it to the egg mixture and turn to coat. Return the turkey to the flour mixture and turn to coat. Shake off any excess flour and place the breaded leg on a clean plate. Repeat with the remaining turkey legs.

In a very large skillet over medium heat, heat about 2 cm of vegetable oil until a deep-fry thermometer registers 160°C (325°F) (do not exceed this mark). Fry the turkey legs, a few at a time, until golden brown on all sides and an instant-read thermometer inserted into the thickest part of the meat (not touching the bone) registers 165°F (74°C), about 10 to 12 minutes per side. Transfer the cooked legs to a rack on a baking sheet and keep warm in the oven while you roast the remaining legs.
Gravy:

Once all the turkey legs are browned, transfer the oil to a heatproof bowl and set aside; do not wash the pan. Return the pan to the stovetop over medium-low heat. Add 1/4 cup of the same oil and, once hot, sprinkle in the flour. Stir until smooth and continue cooking, stirring constantly, until the flour mixture turns deep golden brown, 1 to 2 minutes.
Slowly pour in 3 cups of milk, stirring constantly, and add the garlic powder, paprika, 1 teaspoon of salt, and a pinch of freshly ground black pepper. Cook, stirring occasionally, until the gravy is smooth and thick, 5-10 minutes. Add more milk if the gravy becomes too thick. Season with salt and pepper, and drizzle with hot sauce, if desired.
Pour the gravy onto a large serving platter and top with the hot turkey legs. Sprinkle with green onions and serve with the remaining gravy.