Ingredients for broth: 1 uncooked
whole turkey leg or large turkey thigh / 4 cups chicken or turkey broth plus a cup or two of cold water (you'll need extra water if you aren't using a pressure cooker due to evaporation while cooking / 1/2 large onion, peeled / 2 large carrots, quartered / 2 stalks of celery, cut in half / several sprigs of thyme / 1 bay leaf / 1 T black peppercorns / a couple of leeks, halved, if you have them.
Browning and then braising
whole turkey legs adds both body and flavor to the final product — so much better than the ground stuff.
Not exact matches
Your friends and family may throw a fit if you don't have
turkey for the holidays, so instead of cooking a
whole bird, try opting for
legs instead.
I often serve roasted
turkey legs for Thanksgiving instead of roasting a
whole bird.
Skip the
whole turkey: instead, roast bone - in breasts and
legs.
A
whole turkey makes for a great presentation, but it takes a lot of brining, basting, etc., to ensure the breast doesn't dry out before the
legs are done.
Lots of people scoff at the giant
turkey legs, but if you figure you could probably feed your
whole family from it plus some veggie sticks or fruit, and you've got decent food at a decent price.
And if you generally feel more relatable when you're donning the same costume you use to earn spare cash on weekends by hawking Henry V - size
turkey legs in public parks while calling complete strangers «knave» and «m» lady», well, you might want to rethink the your approach to the
whole parenting thing.
Beef round steak,
whole egg, chicken or
turkey white meat and
leg of lamb all have only a moderate amount of sodium.