Best Smoked Turkey Leg Osso Bucco With Creamed Corn Recipes

SMOKED TURKEY LEG OSSO BUCCO WITH CREAMED CORN

Steps:

• For the turkey: In a large heavy bottomed saucepan, heat the canola oil until smoking.
• Season the turkey legs with salt and pepper and sear in the hot pan until golden brown all over, turning constantly, about 5 minutes. Remove from pan to a plate and set aside until needed.
• In the same pan add the garlic, onions, carrots, and celery and cook until vegetables are soft, about 5 minutes. Stir in the tomato paste and flour and continue to cook for 5 minutes. Add the wine and the beef broth. Return the turkey legs to the pan and continue to cook until tender, about 1 hour.
• For the creamed corn: While waiting for the legs to cook, begin the creamed corn. Add the butter to a saute pan over medium heat. Add the onions and saute until they become translucent. Using a sharp knife remove the corn kernels from the cob. Add the kernels to the sauteed onions and continue to cook until the corn becomes tender, about 10 minutes. Stir in the heavy cream and reduce the cream, until the mixture forms a thick sauce around the corn. Adjust the seasoning with salt and pepper, to taste, and set aside until needed.
• Once the turkey legs are cooked and the meat is really tender, remove them from the liquid to a platter. Reduce the cooking liquid over medium heat until it coats the back of a spoon. Add the bay leaves and the fresh herbs and allow to infuse for about 5 minutes. Season with salt and pepper, to taste. Remove the bay leaves.
• Arrange a turkey leg on each serving plate and cover with the cooking liquid. Spoon some of the creamed corn alongside and serve.

SMOKED TURKEY LEGS

Steps:

• Several hours before planning on barbecuing, loosen the skin on the turkey legs by running your fingers under it as far as possible without tearing the skin.
• Combine the Worcestershire sauce and the oil. Coat your fingers with the mixture and rub really well into the turkey legs, getting as much as you can under the skin. Sprinkle the Dry Rub over the skin, liberally rubbing into the turkey legs and under the skin. Place the legs in plastic bags and refrigerate.
• Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees F. Remove the turkey legs from the refrigerator and let them sit at room temperature for about 30 minutes.
• Re-warm the mop mixture over low heat.
• Transfer the turkey legs to the smoker. Cook until the legs are very tender and the juices run clear, about 3 1/2 to 4 hours. Mop the legs at 45-minute intervals in a wood-burning pit, or as appropriate for your style of smoker. Serve the legs hot, to be eaten with your fingers, with a side of barbecue sauce.
• Mix ingredients together in a small bowl.
• Combine the mop ingredients in a small saucepan and warm the mixture over low heat.

MARIE'S TURKEY OSSO BUCCO

Steps:

• Rub thyme over turkey; sprinkle with salt and pepper. Transfer to 6-quart slow cooker. Heat oil in large nonstick skillet over medium-high heat. Add onions, carrots, and celery; sauté 8 minutes. Stir in 4 minced garlic cloves. Transfer vegetables to slow cooker. Add wine to skillet; boil until reduced by 1/3, about 1 minute. Pour wine and tomatoes with juice over turkey. Cover; cook on high until turkey is very tender and falls off bone, about 5 1/2 hours.
• Mix parsley, lemon zest, and remaining garlic in bowl for gremolata. Using slotted spoon, remove turkey from pot. Pull meat from bones; divide meat among 6 bowls. Season sauce with salt and pepper; spoon over turkey. Sprinkle with gremolata.
• Makes 6 main-course servings.
• Per serving: calories, 198; total fat, 5 g; saturated fat, 1 g; cholesterol, 89 mg; fiber, 4 g.