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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 228.7
  • Total Fat: 5.1 g
  • Cholesterol: 131.9 mg
  • Sodium: 598.0 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 1.3 g
  • Protein: 33.3 g

View full nutritional breakdown of BBQ Turkey legs & onions calories by ingredient
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BBQ Turkey legs & onions

Submitted by: CCKELLY3

Introduction

Dec 30, 2009. I parboil the turkey legs about half done, in beans, to add flavor to the beans and remove the fat from the turkey Once they were parboiled, I removed the skin that remained and seasoned, then baked a long time, sealed with water to make fall apart turkey bbq for sandwiches, this is yummy, but next time A LOT more onion. Dec 30, 2009. I parboil the turkey legs about half done, in beans, to add flavor to the beans and remove the fat from the turkey Once they were parboiled, I removed the skin that remained and seasoned, then baked a long time, sealed with water to make fall apart turkey bbq for sandwiches, this is yummy, but next time A LOT more onion.
Number of Servings: 6

Ingredients

    3 turkey legs, parboiled
    1 cup sliced onion
    15 baby carrots ( or 1 cup sliced carrots)
    3 cloves garlic
    1/4 cup bbq sauce of your choice
    1 tsp tabasco sauce
    1 cup boiling water
    1 tsp garlic powder
    1 tsp onion powder
    1 tsp cumin, ground
    1 tsp hot paprika
    1 tsp celery seed
    1 tsp fresh ground black pepper
    1/2 tsp cayenne pepper
    1/2 tsp salt

Directions

Figuring about 3 oz of meat with a couple tablespoons of juice is the serving size.

1. line your roasting pan with nonstick foil for best results. Heat oven to 350. Place the onions slices and carrots in bottom of pan, lay the turkey legs on top of them. Season all sides well and then coat with bbq sauce, just dribbling it over so it will melt into the meat and into the sauce in the bottom. Pour in one cup boiling water to bottom of pan, seal tightly and cook in the middle of the oven.

2. Cook for about 2-3 hours (depending on size) checking about every 45 minutes to an hour, adding a bit of bbq sauce if it's thin and basting the legs. Once the meat is tender enough to fall off the bone, remove the foil and bake an additional 15 minutes, basting a couple times or adding a last few spoonfuls of bbq sauce on top, until they start to brown nicely.

3. Remove the legs and deglaze the pan with more water or broth, and then if you prefer a thicker sauce, reduce it on the stovetop with the onions and carrots in it, or add cornstarch and bring to a boil. Once the meat if cool enough to handle, remove it from the bones, remove all tendons and then finely shred it and return it to the bbq broth. Serve hot over the grain of your choice or, as I prefer, I keep this to add to my basic vegetable or broth based soups to change up the leftovers through the week. Also makes a great sandwish or mashed potato topping.


Number of Servings: 6

Recipe submitted by SparkPeople user CCKELLY3.






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