Monday, December 28, 2009

Confit Turkey Legs

This is an idea that I got from a friend at work.  Turkey is inexpensive this time of year since grocery stores are trying to get rid of it.  You can usually pick up the drumsticks for less than $2 a pound.  I like to roast the meat and then you can use the bones for stock to turn into soup or to enrich sauces for other dishes.  Serve with a mustard mayonnaise. I like to spike mine with a little pesto and thin it out with a touch of apple cider vinegar for extra zip.  It's delicious and a fabulous way to feed a hungry crowd at a party.  You can set the meat out on a platter and listen to everyone ooh and aah over how fantastic it is!

Set the oven to 325˚. In the meanwhile, combine three of four tablespoons of olive oil, 2 tablespoons of ground thyme and a generous amount of salt and pepper in a gallon zip-loc bag.  Turkey is a lean bird, so the olive oil takes the place of actual turkey fat. Add the turkey legs to the olive oil mixture and seal the zip-loc. Work them around inside the bag until they are evenly coated.  Lay them out with space in between on a foiled lined sheet pan.  Roast them in the oven for about ninety minutes, basting three or four times with the pan juices.  They are done when the meat begins to shrink and pull away from the bone.  Let them cool and pick away the meat from the bone.  Do not discard the crispy salty turkey skin - it's the best part.  You can also use the meat and skin as the garnish for a pureed winter root vegetable soup if you like or just turn it into turkey salad for lunch.  Bon appetit!

Let me hear back from you with ideas for inexpensive meals.  Please leave your ideas in a comment below.

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