Smothered Turkey Legs – This dish is a treat and what I love about it besides the creamy gravy, is the flavor of fried turkey and the simplicity of the recipe. A quick dinner that will work its way to your heart!
After making Southern Smothered Chicken, it was rational to give Smothered Turkey Legs recipe a try and I’m glad that I did. Turkey is a delicious bird and if you know how to cook it correctly you’ll want to have it more often.
Making Smothered Turkey Legs.
Cooking a whole turkey can be tricky because you want to make sure that you are not overcooking the breast or the thighs. In case you didn’t know, when you are cooking a whole turkey chances are one part of it will cook faster than the other, mostly the breast is cooked faster than the thighs. So chances are your turkey breast might turn out dry.
If you want to learn how to make a juicy turkey, then I have written a post on how to roast a whole FROZEN turkey, yes, you read that right. I did roast a whole frozen bird ladies and gentlemen and it came out delicious.
Today I’m using turkey legs, it is easy to cook and faster. You can keep the skin on the turkey for this smothered turkey leg recipe, but I prefer to remove it since I don’t enjoy eating turkey skin.
As you can see from the pictures, my gravy is much lighter in color, if you like dark brown gravy just reduce the amount of milk used or omit it and replace with water or more stock.
Smothered Turkey Legs
Ingredients
- 6 slices of turkey legs
- 1 large onion finely chopped
- 1 teaspoon poultry seasoning
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- Salt to taste I used ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- All-purpose flour to dredge the turkey legs.
- 3 tablespoon oil to fry the turkey
- 1 tablespoon oil for the gravy
- 2 tablespoon butter for the gravy
- 2 cup water
- ½ cup milk you can use less or omit if you want the gravy darker in color
Instructions
- Season the turkey with all the spices then dredge in flour. Keep aside.
- In a large pan, add 3 tablespoon oil and when hot add the turkey. Fry both sides until golden in color. The idea is not to cook the turkey here but to just give it a crisp outer layer. Remove the turkey from the pan and keep aside.
- In the same pan add the chopped onion and sauté until translucent.
- Add both the fried turkey and onion in a baking pan. Cover with aluminum foil and bake for 20 minutes in a preheated oven of 375F/190C.
- In the previous pan, add 2 tablespoon butter and one tablespoon oil, when hot add 5 tablespoon flour and stir until the flour is light brown.
- Add two cups of water while stirring, then add ½ cup milk. Add the cooked turkey with the onion to this sauce, cook for 10 minutes on low heat.
- Serve with cornbread or mashed potato.
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