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MY COOKBOOK
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1.10.12

ROASTED BUFFALO TURKEY LEG


Succulent, tender turkey leg for the brown meat lover who gets short-changed year after year with dried up incinerated turkey legs just so the bird can be roasted whole to recreate that iconic Norman Rockwell moment. It’s American, but we follow, oh do we follow, and yes, I will be having one of those birds again, I will be a guest for Thanksgiving dinner on Sunday. So I thought why not be pro active and enjoy a nice tender turkey leg before the turkey breast dinner?

1 turkey leg [2 pounds]
salt to taste

Buffalo Sauce:
1/2 cup barbecue sauce
1/3 cup ketchup
2 Tbsp Tabasco sauce
1/2 tsp onion powder
1 pinch ground pepper
2 Tbsp liquid honey

• Salt the turkey leg and place it in a dish. Cover and refrigerate it for the night.
• Place the dish on the counter for one hour before roasting.
• Combine buffalo sauce ingredients.
• Preheat oven to 350F.
• Discard the juice that collected in the dish and place the turkey leg in a roaster.
• Smother the turkey leg with the buffalo sauce.
• Put the lid on the roaster and place the roaster in the preheated oven.
• Roast the turkey leg covered for 1-1/2 hours.
• Remove the lid and finish roasting until the skin crisps up, basting it occasionally.
• Remove from the oven and tent it with aluminum foil for 15 minutes.
• Slice and serve.
 

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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