Not exact matches
I realize that most recipes will tell you to roast turkey
legs for an hour and a half at 350 degrees F, but as always when roasting
poultry, I find that roasting turkey
legs for a short time at a very high temperature yields the best results — crisp, well - browned skin and juicy, succulent
meat.
These birds proportionally have much smaller breasts, darker
leg meat and are generally gamier in flavor than broad - breasted whites raised on large, modern
poultry farms.
Fatty
meats including grain - fed cattle, grain fed buffalo, bacon, beef or pork ribs, dark
poultry meat (from wings or
legs),
poultry skin, fatty cuts and roasts of beef (such as T - bone steak), fatty cuts and roasts of pork, fatty cuts and roasts from lamb (including lamb chops and
leg of lamb), sausage, and deli
meats.