Type what you have

Ingredients

• ✓ turkey leg
• red onion
• onion
• red bell pepper
• carrot
• olive oil
• water
• garlic
• black peppercorn
• salt
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Brush turkey legs, red onion, Spanish onion, bell pepper, and carrot with olive oil; place into a roasting pan.
3. 3 Roast in the preheated oven until turkey and vegetables turn brown, about 15 minutes.
4. 4 Heat 7 quarts water in a large stockpot over medium heat. Add roasted turkey and vegetables, garlic, and peppercorns; bring to a boil, then reduce heat to a simmer.
5. 5 Place roasting pan over one or two burners on the stovetop (two if it fits); heat until drippings sizzle. Pour 1 cup water into the roasting pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; pour into stockpot.
6. 6 Simmer broth 6 hours, periodically skimming and discarding foam that forms on top of broth. Strain broth through a strainer, discarding turkey and vegetables. Cool broth completely. Store in airtight containers; it can be frozen.

By anna32182

Ingredients

• ✓ turkey leg
• water
• chicken bouillon granules
• barbecue sauce

Instructions

1. 1 Place the turkey legs into a 4 quart pressure cooker over medium-high heat. Pour in just enough water to cover them. Sprinkle chicken bouillon granules over the water, and stir to dissolve a little. Place the lid on the cooker, and bring up to full pressure. Cook for about 5 minutes.
2. 2 While the turkey is cooking, preheat your oven's broiler. After the time is up on the turkey, remove from the heat. Run cold water over the top of the cooker to help release the pressure, and open the lid. Place the turkey legs on a broiling pan or roasting pan.
3. 3 Broil the turkey legs for 10 to 15 minutes, until the skin is brown and crispy. Brush the legs with barbeque sauce towards the end of cooking. Serve with remaining sauce on the side.

By NCwriter

Ingredients

• ✓ turkey leg
• poultry seasoning
• salt
• black pepper
• aluminum foil

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse turkey legs and pat dry. Season with poultry seasoning, salt, and pepper.
3. 3 Wrap each leg tightly in aluminum foil. Place wrapped legs into a slow cooker with no liquid or other ingredients. Cover and cook on Low until meat is no longer pink at the bone and the juices run clear, 7 to 8 hours. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
4. 4 Remove from the slow cooker and let sit for 10 to 15 minutes. Carefully remove and discard foil. Separate thighs from drumsticks.

By kmdennis

Ingredients

• ✓ turkey leg
• brown sugar
• yellow mustard
• liquid smoke
• ketchup
• apple cider vinegar
• hot pepper sauce
• salt
• black pepper
• red pepper flakes

Instructions

1. 1 Spray the inside of a slow cooker with nonstick cooking spray, and place the turkey legs into the cooker. In a bowl, mix together the brown sugar, yellow mustard, smoke flavoring, ketchup, cider vinegar, hot pepper sauce, salt, black pepper, and red pepper flakes until the sugar has dissolved. Pour the mixture over the turkey legs.
2. 2 Cover the cooker, set to Low, and cook 8 to 10 hours. Remove the turkey legs from the cooker, separate meat from bones and tendons, and shred the meat; return the meat to the sauce for serving.

By Ashley Wilds

Ingredients

• ✓ turkey leg
• celery
• butter
• salt
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Rinse turkey legs and pat dry.
3. 3 Stand turkey legs upright (as if the turkey were standing). Press a knife downward into the deep tissue, creating 2 or 3 long pockets. Press a piece of celery into each opening. Pull back the skin on the legs, rub with butter, and season with a little salt. Put the skin back into place, rub with more butter, and season lightly with salt. Lay the turkey legs in a roasting pan. Pour in water.
4. 4 Roast uncovered until the legs are golden brown and the internal temperature is 180 degrees F (82 degrees C) when taken with a meat thermometer, about 1 ½ to 2 hours. Add more water if needed while roasting, and baste occasionally with the juices or melted butter.

By KERYNE

Ingredients

• ✓ turkey leg
• split pea
• water
• chicken broth
• carrot
• celery
• potato
• onion
• garlic powder
• oregano
• bay leaf

Instructions

1. 1 Combine split peas, water, smoked turkey legs, chicken broth, carrot, celery, potatoes, onion, garlic powder, oregano, and bay leaves in a slow cooker. Set the cooker on Low, cover, and cook until peas are tender and soup is thickened, 4 to 5 hours. Discard bay leaves before serving.

By Bruce Crowell

Ingredients

• ✓ turkey leg
• water
• chicken bouillon
• onion
• celery
• celery
• carrot
• garlic
• bay leaf
• garlic powder
• onion powder
• black pepper
• thyme
• marjoram
• curry powder
• wild rice
• half-and-half

Instructions

1. 1 Place turkey legs, water, bouillon cubes, onion, celery, carrots, garlic, bay leaves, garlic powder, onion powder, black pepper, thyme, marjoram, and curry powder in a soup pot; bring to a boil. Reduce heat and simmer for 30 minutes.
2. 2 Stir in wild rice. Simmer soup for at least 1 hour. Remove turkey legs; strip meat from the bones and tendons. Chop meat and return it to soup.
3. 3 Pour in half-and-half and heat to just below a simmer; cook on low heat for about 30 more minutes.

By MAERYON74

Ingredients

• ✓ turkey leg
• hot beef link sausage
• onion
• garlic salt
• black pepper
• seasoned salt
• water
• black-eyed pea
• sugar

Instructions

1. 1 Place smoked turkey leg, sausage, onion, garlic salt, black pepper, and seasoned salt into a large soup pot; pour in water to cover. Bring to a boil over medium heat. Reduce heat and simmer until the meat is tender, about 1 hour.
2. 2 Stir black-eyed peas into soup, adding more water as needed to cover peas by 1 inch: bring to a boil. Again reduce heat and simmer until the peas are tender and have begun to break apart, about 1 more hour.
3. 3 Remove turkey bones and tendons from the turkey meat and discard the bones. Add sugar and simmer until the soup is slightly creamy and thickened, stirring frequently, about 10 minutes

By That Girl Tam

Ingredients

• ✓ turkey leg
• olive oil
• poultry seasoning
• parsley flakes
• salt
• paprika
• black pepper

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Whisk together olive oil, poultry seasoning, parsley, salt, paprika, and pepper in a small bowl until evenly combined.
3. 3 Brush 1/2 of oil mixture on all the sides of the turkey legs and place into the air fryer basket.
4. 4 Cook for 25 minutes. Brush the tops of the turkey legs with some of the oil mixture. Flip turkey legs over and brush with remaining oil mixture. Cook until turkey is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Soup Loving Nicole

Ingredients

• ✓ turkey leg
• olive oil
• green bell pepper
• onion
• salt
• black pepper
• oregano
• white vinegar
• bacon
• teriyaki sauce

Instructions

1. 1 Make numerous vertical slits in the turkey legs.
2. 2 In a small bowl combine olive oil, salt, pepper, teriyaki sauce, vinegar, and oregano. Add turkey legs and toss to coat. Let marinate while you prepare vegetables and bacon.
3. 3 Cut onion, green pepper, and bacon into small squares (approximately the same size as the slits in the legs).
4. 4 Fill each slit with one piece of pepper, onion, and bacon.
5. 5 After the legs are stuffed, brown them in the oil mixture on medium-high heat for 5 minutes. Reduce the temperature to low and cover. Cook for 40 to 45 minutes or until the meat starts to separate from the bone. If the legs dry out when cooking, add a little water to the skillet and lower the temperature.

By Zulma Lozano

Ingredients

• ✓ turkey leg
• lemon-lime flavored carbonated beverage
• sugar
• hot sauce
• red pepper flakes
• black pepper
• sweet onion
• honey
• steak seasoning

Instructions

1. 1 Preheat an outdoor grill for high heat, and lightly oil grate.
2. 2 In a large pot, mix the lemon-lime flavored carbonated beverage, sugar, hot sauce, red pepper, pepper, and onion. Place the turkey legs in the mixture, and bring to a boil. Cook 30 to 45 minutes, until the turkey has reached an internal temperature of 180 degrees F (80 degrees C).
3. 3 Remove onion slices from the mixture, and arrange on the prepared grill. Place turkey legs over the onions. Drizzle with honey, and season with steak seasoning. Cook, tuning once, 20 minutes, or until a crisp browned crust has formed on the turkey legs.

By Tony B

Ingredients

• ✓ turkey leg
• pinto bean
• water
• onion
• garlic powder
• bay leaf
• black pepper
• onion powder
• olive oil

Instructions

1. 1 Wash and pick over beans; place in a large bowl. Fill with cold water; soak beans 6 to 8 hours.
2. 2 Drain and rinse beans; place in a slow cooker. Add 8 cups water to the slow cooker; stir in onion, garlic powder, bay leaves, black pepper, and onion powder. Place turkey leg in the slow cooker; cover.
3. 3 Cook on Low setting for 6 hours. Stir in olive oil, add more water if beans are beginning to dry out; cook until beans are very tender, 2 hours more.

By pammy061372

Ingredients

• ✓ turkey leg
• potato
• butter
• onion
• all-purpose flour
• chicken broth
• corn
• light cream
• salt
• black pepper

Instructions

1. 1 Place the potatoes into a pot and cover with salted water; bring to a boil, reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Cut the meat from the turkey legs, discarding the bones and tendons. Chop the turkey meat and set aside.
2. 2 Heat the butter in a soup pot over medium heat; cook the onion in the butter until translucent, about 8 minutes. Sprinkle the flour over the butter and onion; stir constantly until the butter and flour form a paste. Allow the paste to fry for about 1 minute. Whisk in the chicken broth, potatoes, turkey meat, and corn; stir until the mixture comes to a low boil and thickens, about 5 minutes. With a potato masher, slightly mash the potatoes and vegetables until the potatoes look rounded off. Pour in the cream, bring soup back to a simmer, and allow to cook without boiling for 5 minutes, stirring constantly. Season to taste with salt and black pepper.

By sharon

Ingredients

• ✓ turkey leg
• white bean
• onion
• bay leaf
• celery
• carrot
• tomato
• italian seasoning
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Place beans into a large bowl, fill the bowl with water, and cover the bowl with a cloth. Allow to soak overnight.
2. 2 Drain and rinse beans; place into a large soup pot. Add turkey legs, onion, and bay leaves to the pot, cover with water, then bring to a boil over medium heat. Reduce heat to medium-low; simmer for 3 hours.
3. 3 Remove bay leaves and discard. Remove turkey legs from broth, separate meat from the bones and tendons, and return meat to broth.
4. 4 Stir in celery, carrots, diced tomatoes, Italian seasoning, salt, and pepper; simmer until celery and carrots are tender, about 1 hour.
5. 5 Serve soup in bowls and sprinkle each serving with about 1 teaspoon Parmesan cheese.

By Maureen O'leary

Ingredients

• ✓ turkey leg
• turkey thigh
• turkey breast
• chicken broth
• onion
• white rice
• kosher salt
• black pepper
• cayenne pepper
• green onion
• red pepper
• cilantro

Instructions

1. 1 Combine leftover turkey leg, thigh, and breast meat in a stockpot over high heat; add chicken broth and onion. Bring to a boil, reduce heat to medium-low, and cover. Simmer, flipping turkey pieces over halfway, until meat falls off the bone, about 1 hour.
2. 2 Transfer turkey pieces to a bowl and let cool until safe to handle.
3. 3 Meanwhile, bring broth to a boil and stir in rice. Season with black pepper, cayenne, and salt. Reduce heat to medium and let rice simmer until it starts to plump up, about 10 minutes.
4. 4 Pick turkey meat off the bone and chop into small pieces. Stir into the rice, adding more broth as needed. Cook over medium-low heat until rice reaches desired tenderness, 10 to 15 minutes.
5. 5 Smash green onions, red pepper, and cilantro together for the salsa. Taste and season turkey rice as desired, then scoop into serving bowls and top with salsa.

By John Mitzewich

Ingredients

• ✓ turkey leg
• olive oil
• salt
• black pepper
• thyme
• rosemary
• butter
• garlic
• onion
• red cooking wine
• brown sugar
• all-purpose flour
• chicken stock
• browning sauce

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Pour the olive oil into a roasting pan. Place the turkey legs into the oil; turn the legs over several times to coat with oil. Sprinkle each leg with salt, black pepper, and thyme; pull the leaves from 3 sprigs of rosemary and sprinkle onto the turkey legs. Place the remaining 3 sprigs of rosemary around the legs in the oil. Place butter pieces on the legs; sprinkle each leg with garlic and scatter the onion in the pan.
3. 3 Roast the legs in the preheated oven until the turkey skin is browned and the juices run clear, 1 1/2 to 2 hours, basting every 20 minutes. Reduce heat to 300 degrees F (150 degrees C) and turn the legs over in the pan. Roast for 1 hour, basting every 20 minutes. Reduce oven heat to 200 degrees F (95 degrees C) and roast until the skin is golden brown, about 1 more hour. Remove the turkey legs to a serving platter.
4. 4 To make gravy, move the roasting pan with the oil and drippings to a burner set on medium heat; whisk in the cooking wine and brown sugar, stirring until the sugar has dissolved. Use the whisk to scrape up and dissolve any brown flavor bits left in the bottom of the pan. Whisk in the flour, a little at a time, and stir until the flour is smoothly incorporated into the mixture; pour in the chicken stock and whisk constantly until the gravy comes to a simmer and thickens, about 5 minutes. Stir in the gravy browning sauce; allow the gravy to simmer for 3 to 5 minutes and serve with the roasted turkey legs.

By Fetish Cook

Ingredients

• ✓ turkey leg
• all-purpose flour
• salt
• pepper
• herbes de provence
• bacon
• turkey thigh
• skin
• shallot
• olive oil
• butter
• white wine
• chicken stock
• parsley
• aluminum foil

Instructions

1. 1 Preheat the oven to 350 degrees F. Mix the flour with salt, pepper and herbes de Provence and set aside.
2. 2 Heat a large ovenproof Dutch oven or cast-iron skillet over medium-high heat. Fry bacon for 5-8 minutes, stirring occasionally. When fat has rendered, remove bacon to a bowl with a slotted spoon. Leave bacon grease in the pan.
3. 3 Coat each piece of turkey in the flour mixture and transfer to the hot pan. Pan fry the turkey for a few minutes on each side, until crisped and golden brown on the outside (but not cooked through). Remove the turkey from the pan and set aside on a plate. Cover with Reynolds Wrap® Aluminum Foil.
4. 4 Add the shallots to the pan with a tablespoon of olive oil and butter. Saute for 5-10 minutes, until soft, fragrant and golden brown. Add the wine slowly, stirring to get all the browned bits from the bottom of the pan. Add the chicken stock and let it simmer until it reduces, about 5-10 minutes.
5. 5 Add the turkey and bacon back to the pan. Cut a tablespoon of butter into small pieces and place over the top of the turkey thighs.
6. 6 Transfer the pan to the oven. Bake for 30-40 minutes, basting every 15 minutes with the pan sauce. If the turkey is browning too quickly, cover with foil while baking. Remove from oven when a meat thermometer reads 165 degrees F to indicate it is fully cooked. Remove from oven and let rest for 10-15 minutes.

By Reynolds KitchensR