Smothered Turkey Legs
Smothered turkey legs is a Southern comfort food. The turkey legs are cooked until they fall off the bone, and the gravy is velvety smooth and full of flavor from the seasonings and butter. The steps to making this dish are straightforward.
I have used sliced turkey legs, but you can use this recipe to make turkey chicken wings as well. They will take the same time to cook as the sliced turkey legs.
Turkey is a delicious bird, but depending on where you buy it from, it might have a slight odor to it. I find using my chicken brine helpful to eliminate any odor and keep the turkey tasting great and staying tender.
If you brine the turkey legs and wings for an hour, you’ll get delicious and tender meat. Try my brine recipe; it’s easy and requires no cooking.
If you like Southern food, I have another mouth-watering dish for you; smothered chicken is one of my popular recipes, and my Southern Cornbread goes well with smothered turkey legs.
Ingredients
- Turkey leg slices: You can use whole turkey legs, but they will take a longer time to cook. I have used slices because you can cook turkey legs and wings together; they take the same time.
- Butter and oil: Do not use olive oil. It will change the flavor.
- Spices: I have used a few here, but it takes the gravy and the turkey to the next level; some were paprika, poultry seasoning, and garlic powder.
- All-purpose flour: This is our thickening agent, and we will use it to coat the turkey legs, too.
- Chicken broth: I sometimes use water, and the gravy still comes out delicious. However, be careful when you use the broth; some have a high amount of sodium.
How to Make Smothered Turkey Legs
Step 1
Season the turkey with all the spices, rub well, then coat with flour. Keep aside.
Step 2
Add oil to a large pan, and when hot, add the turkey. Fry both sides until golden and crispy. Remove the turkey legs from the pan and keep aside.
Step 3
In the same pan, add the chopped onion and sauté until translucent.
Step 4
Add the fried turkey legs and onion to a baking pan. Cover with aluminum foil and bake for 20 minutes.
Step 5
In the previous pan, add butter and oil; when hot, add the flour and stir until the flour is light brown.
Step 6
Pour the chicken broth or water while stirring, then add the milk. Add the cooked turkey with the onion to the sauce. Cook until completely cooked. Serve smothered turkey legs with rice or mashed potatoes.
Expert Tips
- Choose good quality turkey legs for smothered turkey legs or wings.
- Although you don’t have to, it’s better to brine the turkey legs and wings for an hour; it makes a lot of difference in flavor.
- Take your time rubbing the leg slices and wings with the seasonings; unlike chicken, turkey is thicker.
- Don’t rush the searing process. When frying the turkey legs and wings, let them turn a little crispy. This will keep them tender and help them keep their shape when cooked later in the sauce.
- Since the turkey meat is thick give it time to rest after turning off the heat, it will help redistribute its juices, making it tender.
- You can make smothered turkey wings using these exact steps and ingredients.
More Dinner Recipes for You
Storing and Reheating Smothered Turkey Legs
You can place the leftover in an airtight container and refrigerate for up to 3 days.
You can make sandwiches from the leftovers and also include the chicken in making a great salad.
Serving Suggestions
Serve the smothered turkey legs and wings with mashed potatoes or potato salad. They taste great with fluffy rice, and why not have some Southern sweet tea after this meal?
Variations
- Add mushrooms for a meaty meal.
- You can use sliced bell peppers red or yellow.
- Make this dish spicy by adding red chili flaks.
- Instead of milk, you can use heavy cream (1/4 cup).
Related Recipes
- Southern mac and cheese.
- Southern chicken stew.
- Steak bites with gravy.
- Honey roasted sweet potatoes.
- Fluffy Southern biscuits.
⭐Please Review and Rate
If you have tried this Smothered Turkey Legs recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
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
- 5 tablespoon All-purpose flour to coat the turkey legs, and later use to make the gravy
- 3 tablespoon oil to fry the turkey
- 1 tablespoon oil for the gravy
- 2 tablespoon butter for the gravy
- 2 cup chicken stock
- ½ cup milk use less if you want the gravy darker
Instructions
- Rub the turkey legs with black pepper, salt, garlic, onion powder, poultry seasoning, and paprika. Then coat with flour. Save the flour to use it later in the gravy.
- In a large pan, add 3 tablespoons oil and when hot add the turkey legs. Fry both sides until golden and crisp. The idea is not to cook it but to 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 the fried turkey legs and the sauted onion in a baking pan. Cover with aluminum foil and bake for 20 – 30 minutes in a preheated oven of 375F/190C.
- In the previous pan, add 2 tablespoons butter and one tablespoon oil, when hot add saved flour and stir until the flour is light brown.
- Add two cups of water while stirring, then add ½ a cup of milk. When the sauce starts to simmer and thicken, add the cooked turkey with the onion to the sauce, cook for 10 – 15 minutes on low heat, until thoroughly cooked.
- Serve with cornbread or mashed potato.
Notes
- Choose good quality turkey legs for smothered turkey legs or wings.
- Although you don’t have to, it’s better to brine the turkey legs and wings for an hour; it makes a lot of difference in flavor.
- Take your time rubbing the leg slices and wings with the seasonings; unlike chicken, turkey is thicker.
- Don’t rush the searing process. When frying the turkey legs and wings, let them turn a little crispy. This will keep them tender and help them keep their shape when cooked later in the sauce.
- Since the turkey meat is thick give it time to rest after turning off the heat, it will help redistribute its juices, making it tender.
- You can make smothered turkey wings using these exact steps and ingredients.