Turkey leg with herbs (Coscia alle erbe aromatiche) from The Silver Spoon, New Edition (page 1079) by Phaidon Press Editors and The Silver Spoon Kitchen

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Notes about this recipe

  • Rutabaga on January 30, 2017

    Stuffing the turkey legs with herb butter is a great idea. I used a combination of parsley, oregano, rosemary, and thyme. But this is one of those Silver Spoon recipes that doesn't provide much direction when it comes to the actual cooking. As someone unfamiliar with cooking turkey legs on the stove, I was worried about them being underdone, so I wound up overcooking them, making the meat somewhat dry and tough. I also discovered that it can be very challenging pulling the meat off of turkey drumsticks - there are so many little bones and ligaments! The pan drippings did make for a pretty tasty gravy, however. I added flour, water, and whole milk to create a rich sauce. Since it was so hard to remove all the meat from the bones, I decided to make it easy and just threw the meaty bones into a pot with some water and herbs to make some stock for later use. While I probably wouldn't make this again, it might work well for someone more adept at cooking turkey legs.

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