Turkey Leg

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 currently have a little time, I had been browsing on the internet the other day. Trying to get fresh, challenging tips, inspirational recipes that I have never tested before, to amaze my family with. Searching for a long time unfortunately couldn’t come across any interesting stuff. Just before I thought to give up on it, I discovered this fabulous and easy dessert by chance. The dessert seemed so yummy on its photo, it called for quick actions.

It absolutely was not difficult to imagine the way it’s made, how it tastes and just how much my husband will like it. Actually, it is quite simple to delight the man when it comes to puddings. Yes, I’m a blessed one. Or perhaps he is.Anyways, I visited the webpage: Suncakemom and simply used the comprehensive instuctions that were combined with great images of the operation. It really makes life rather easy. I can imagine that it is a slight hassle to shoot photographs in the middle of cooking in the kitchen because you usually have sticky hands and so i highly appreciate the hard work she put in to make this post .

With that said I’m encouraged presenting my own formulas in a similar way. Many thanks the thought.

I had been fine tuning the original recipe to make it for the taste of my loved ones. Need to mention it had been an awesome outcome. They loved the flavor, the overall look and loved getting a delicacy such as this in the midst of a lively week. They ultimately wanted lots more, more and more. Hence next time I’m not going to make the same mistake. I am gonna double the volume to get them pleased.

This was made possible through SunCakeMom who provided the original Turkey Leg Smoked.

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.