Turkey Leg Recipe

Turkeys aren’t for Thanksgiving only! Prepare a quick turkey leg stew in a skillet or roast them with garlic in the oven. Deliciously easy weekday meals!

As I recently have some time, I had been looking on the internet yesterday. In need of fresh, interesting thoughts, inspiring dishes that I’ve never used before, to delight my family with. Searching for a while but could not discover any interesting stuff. Just before I thought to give up on it, I came across this delightful and simple treat by chance. The dessert seemed so fabulous on its pic, it required immediate actions.

It had been not difficult to imagine just how it is made, its taste and just how much boyfriend will enjoy it. Actually, it is extremely simple to delight him when it comes to treats. Anyways, I got into the website: Suncakemom and simply used the simple instuctions that had been accompanied by superb photos of the procedure. It just makes life much simpler. I can imagine that it is a slight effort to take pics in the midst of cooking in the kitchen as you ordinarily have sticky hands therefore i sincerely appreciate the commitment she placed in to build this post .

That being said I’m encouraged to present my own, personal recipes in a similar fashion. Thanks for the thought.

I had been tweaking the original mixture create it for the taste of my family. I must mention it was an awesome outcome. They enjoyed the flavour, the overall look and enjoyed having a delicacy such as this during a busy workweek. They quite simply wanted lots more, a lot more. So the next time I am not going to make the same miscalculation. I’m gonna twin the quantity .

Turkey Leg Smoked originally from suncakemom.

Cut the skin and the thin bones at the bottom of the joint around the bone.

Then pierce through the tight and cut along the bone on all four sides.

Cut the remaining thin bones and separate the meat from the bone. If a sharp knife isn’t available use a pair of scissors to cut through the thin bones.

Cut the meat up into smaller pieces for quicker cooking.

Pour oil into a frying pan and on high heat braise the legs until at least one side gets golden brown.

Add the onion, garlic, parsley and the black pepper then mix them well with the meat.

When the onion gets a translucent / glassy look add the mustard, water and turn the heat down to medium low.

Cook it under lid until the meat gets tender enough for about 20 to 40 minutes depending of the chunks of the meat. The smaller the cuts the quicker it cooks. We are after a fairly thick and tasty stew here so the water doesn’t need to be replaced. Nonetheless make sure the onion has enough liquid and stir it once in a while to avoid burning it black.