Description
Here is the simple turkey dish that will knock your socks off; it’s fire!! An incredible, satisfying, and comforting smothered turkey legs baked in the oven until tender and falling off the bone is everything! You will never make turkey legs another way, whether for Thanksgiving, Sunday dinners, or family get-togethers. This, indeed, is the turkey leg of your dreams, and I can’t wait for you to make it! YUM!!!
Ingredients
- 6 turkey legs (4lbs)
- 2 tablespoons olive oil
To season the turkey
- 1 TBS onion powder
- 2 teaspoons garlic powder
- 1 +1/2 teaspoon salt
- 2 teaspoons Knorr Bouillon powder
- 1 teaspoon slap ya mama seasoning
- 2 teaspoons paprika
- 1/2 teaspoon black pepper
- 1 teaspoon chipotle Chile pepper (this is the brand that I used)
Sauce ingredients
- 1 cup chicken broth made from 1+1/2 teaspoon Knorr (Make one cup of chicken broth with hot water & Knorr)
- 1 (tipping) tablespoon flour (or about 2 TBS if you want a thicker sauce/gravy)
Optional but necessary
- 1 whole Big Red Bell Pepper (chopped)
- 1 medium bulb of onion (chopped)
Instructions
- Preheat the Oven. Preheat your oven to 400F.
- Gather and Prep. Gather your ingredients to keep everything organized, then begin prepping. You’ll clean the turkey legs and place them in a clean non-stick foil/aluminum baking sheet or any other baking dish. Chop the bell pepper and onion and set aside.
- Season the Turkey Legs. Sprinkle olive oil on the turkey legs and rub it in, then sprinkle all the seasonings except the sauce ingredients. Wearing gloves or using clean hands, rub the dry spices into the turkey legs, ensuring each leg is seasoned properly.
- Make the Sauce. Make the sauce/gravy by adding one tipping tablespoon of flour—two tablespoons if you want a thicker sauce—to the broth. Use a small whisk to mix properly, making sure there aren’t lumps.
- Bake Your Seasoned Turkey Legs. Sprinkle the chopped bell peppers and onions all over the meat. Then, pour the sauce/gravy all over the seasoned turkey legs. Cover with foil and bake in your preheated oven for 2½ to 3 hours. Serve hot with your favorite sides. We served this with mashed potatoes and sometimes mashed sweet potatoes, creamy polenta, etc. See the “What to pair with turkey legs” below for other ideas.
Notes
Ensure to use well-seasoned chicken broth!
If you don’t have broth, you can easily make it by adding 1½ teaspoons of Knorr Bouillon powder to 1 cup of hot water and stirring very well. This was actually what I did in this recipe, as I accidentally ran out of chicken broth. Then, add one tipping tablespoon of flour to make the sauce (slurry).
Want a thicker sauce? Use two tablespoons of flour.
I cooked these for exactly 2 hours 40 minutes and they came out tender, succulent, and finger-licking good. Check at 2 hours and 30 minutes to see if yours are ready or need more time. Depending on your oven type, you cook them longer (or even shorter) as your oven may work differently.
Make sure to taste and adjust flavors before you finish cooking.
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