Best Fried Turkey Legs Recipes

FRIED TURKEY LEGS

Steps:

• In a large bowl or jumbo resealable plastic bag, combine the buttermilk, 1 tablespoon each of the paprika, garlic powder and onion powder, 1 teaspoon of the cayenne, 1 tablespoon salt and 1/2 teaspoon black pepper. Add the turkey drumsticks and marinate in the refrigerator at least 2 hours and up to overnight.
• Preheat a tabletop deep-fryer or fill a large, wide pot with 3 inches of oil; heat the oil to 365 degrees F. Preheat the oven to 200 degrees F. Line a rimmed baking pan with paper towels and place a wire rack on top.
• In a large paper grocery bag, combine the flour with the remaining 1 tablespoon paprika, garlic powder and onion powder and 1 teaspoon cayenne, as well as 2 1/2 teaspoons salt and 1/2 teaspoon black pepper. Pat the turkey legs dry and add them to the bag. Fold the top of the bag to seal; shake vigorously to coat the turkey in the seasoned flour.
• Remove the turkey legs from the flour and shake off the excess. Fry the turkey in batches, turning occasionally, until deep golden brown, crispy and cooked through (an instant-read thermometer inserted into the center of the meat, avoiding bone, should register at least 165 degrees F), about 16 minutes. Transfer the fried turkey to the prepared baking pan and keep warm in the oven while frying the remaining drumsticks. Return the oil to 365 degrees F between batches.

CHICKEN-FRIED TURKEY LEGS

Steps:

• For the turkey: Preheat the oven to 250 degrees F and place a cooling rack over a rimmed baking sheet.
• Mix together the milk, eggs and hot sauce in a shallow dish, such as a pie pan. Set aside.
• Stir together the flour, baking powder, garlic powder, paprika, cayenne, 2 teaspoons salt and a generous amount of freshly ground black pepper in a separate shallow dish.
• Pat the turkey legs dry and sprinkle with some salt and pepper. Place 1 turkey leg in the flour mixture and turn to coat. Transfer the turkey to the egg mixture and turn to coat. Return the turkey to the flour mixture and turn to coat. Shake off any excess coating and place the coated turkey on a clean plate. Continue the coating process with the remaining turkey legs.
• Heat about 3/4 inch oil in an extra-large skillet over medium heat until a deep-frying thermometer registers 325 degrees F (do not allow the oil to go above 325 degrees F). Fry the turkey legs in batches until golden brown on each side and an instant-read thermometer inserted in the thickest part of the meat (not touching bone) registers 165 degrees F, 10 to 12 minutes per side. Transfer the finished turkey legs to the rack on the baking sheet and keep warm in the oven while you fry the rest.
• For the gravy: After all the turkey is fried, pour the oil into a heatproof bowl and reserve; do not clean the skillet. Return the skillet to the stove over medium-low heat. Add 1/4 cup of the reserved oil to the skillet and, once hot, sprinkle the flour over the top. Whisk until combined and continue to cook, whisking constantly, until the flour mixture turns a deep golden brown, 1 to 2 minutes.
• Slowly pour in 3 cups milk, whisking constantly, and add the garlic powder, paprika, 1 teaspoon salt and a few grinds of black pepper. Cook, whisking occasionally, until the gravy is smooth and thick, 5 to 10 minutes. Add more milk if the gravy becomes too thick. Season with salt, pepper and a few dashes of hot sauce, if using.
• Spoon the gravy on a large serving platter and place the warm turkey legs on top. Sprinkle with sliced scallions and serve with additional gravy alongside.