BBQ Turkey legs & onions
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 turkey legs, parboiled1 cup sliced onion15 baby carrots ( or 1 cup sliced carrots)3 cloves garlic1/4 cup bbq sauce of your choice1 tsp tabasco sauce1 cup boiling water1 tsp garlic powder1 tsp onion powder1 tsp cumin, ground1 tsp hot paprika 1 tsp celery seed1 tsp fresh ground black pepper1/2 tsp cayenne pepper1/2 tsp salt
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.
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.
Nutritional Info 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
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