Coast Cooking

Turkey legs are a self-contained meal

Do you remember the cartoons when Bluto, in the Popeye series, would eat a large leg of something?

As a kid, that appealed to me, so chicken legs became my favorite piece when we had fried chicken.

Later in life I realized that the turkey legs I found at the grocery were a bigger and better version, and also quite affordable, but what the heck are you going to do with a turkey leg?

Actually, turkey legs are quite good when used as a seasoning for peas and beans, or as an addition to yellow squash or zucchini.

If you are fortunate enough to have an immersion circulator they are easy to cook, and will be done after slowly simmering at 158 f. for eight hours.

They are just as easy to bake in the oven, but are just not as tender. Turkey legs also are popular served deep fried at fairs and special events, but that seems like a lot of trouble and lots of hot oil.

This is about as easy as it gets.


Water, salt  and a bay leaf for brine

Tony Chachere's Creole Seasoning

Olive oil

Preheat the oven to 400 f. Place the legs in the brine and refrigerate for several hours. Remove and allow to come to room temperature. Oil an oven-proof pan, rub each leg with oil, the sprinkle on the Tony's. Bake for 20 minutes, then reduce the heat to 300 f. and bake 15 minutes more, allow to cool, then remove the meat to use as seasoning, or serve whole and hot as a main course.