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 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.
