ROSEMARY BAKED TURKEY LEG 🍗 PREP MY WAY! PART 2 RECIPE IS LISTED

WELP, these turkey legs were marinated for 2 days. This is the prep for the oven . The ingredients are listed before. These turkey legs are seriously seasoned . The fresh rosemary takes it up a notch. The turkey legs are baked on 400 degrees for 2 to 2 1/2 hours. ( depending on the size of the turkey legs ). The turkey legs were super moist & tender. U Know Wut Time It Is . Give this recipe a try & Stop Playin' !! DeSHANTA B. ; - )
TURKEY LEG MARINATION VIDEO kzbin.info...
TURKEY LEGS MARINATION INGREDIENTS
** PLEASE FEEL FREE TO OMIT OR ADD YOUR FAVORITE SEASONINGS **
1. OLIVE OR VEG " EARL " - 1 -2 TEASPOONS
2. BUTTER - 1 - 2 TEASPOONS
3. SMOKED PAPRIKA - 1 -2 TEASPOONS
4. GROUND SAGE - 1 -2 TEASPOONS
5. ONION POWDER - 1- 2 TEASPOONS
6. PARSLEY FLAKED FRESH OR DRIED - 1 - 2 TEASPOONS
7. ITALIAN SEASONING - 1 -2 TEASPOONS
8. GARLIC POWDER - 1 -2 TEASPOONS
9. BLACK PEPPER - 1-2 TEASPOONS
10. FRESH OR DRIED THYME - 1 -2 TEASPOONS
11. SAZON GOYA CON CULANTRO - 1 -2 PACKETS
12. BELLS TURKEY SEASONING - 1 -2 TEASPOONS
13. WHITE VINEGAR - 1/2 TO 1 CUP
CLEANING THE TURKEY LEGS
1. USING A CLEAN BOWL. PLACE THE TURKEY LEGS INTO THE BOWL
2. ADD 1/2 TO 1 CUP OF THE WHITE VINEGAR TO THE BOWL
3. COVER THE TURKEY LEGS WITH COLD WATER
4. ALLOW THE TURKEY WINGS TO SOAK FOR 15 TO 30 MINUTES
5. RINSE THE TURKEY LEGS WITH COLD WATER SEVERAL TIMES
6. THE TURKEY LEGS ** WILL NOT TASTE LIKE VINEGAR **
7. PLACE THE TURKEY LEGS INTO A CLEAN BOWL
8. PAT THEM DRY WITH PAPER TOWELS & SET ASIDE
SEASONING THE TURKEY LEGS
1. ADD ALL THE SEASONINGS TO THE TURKEY LEGS
2. RUB ALL THE SEASONINGS WELL INTO THE TURKEY LEGS
3. RUB SEASONINGS UNDER THE TURKEY LEGS SKIN AS WELL
4. ** ADD MORE SEASONINGS . U KNOW WUT TIME IT IS - STOP PLAYIN' **
5. COVER & PLACE THE TURKEY LEGS INTO THE FRIDGE
6. MARINATE FOR 30 MINS & UP TO 24 HOURS OR UNTIL NEEDED
7. ** YOU CAN PREP YOUR TURKEY LEGS & MARINATE FOR SEVERAL DAYS IN THE FRIDGE **
ROSEMARY BAKED TURKEY LEG PREP INGREDIENTS
1. POULTRY SEASONING - 1 - 2 TEASPOONS
2. PARSLEY FLAKES - 1 - 2 TEASPOONS
3. SMOKED PAPRIKA - 1 -2 TEASPOONS
4. BLACK PEPPER - 1 -2 TEASPOONS
5. DRIED OR FRESH THYME - 1 -2 TEASPOONS
6. SLICED RED ONION - 1/2 CUP THINLY SLICED
7. OLIVE " EARL " OR CANOLA , VEGETABLE ' EARL " - 1 - 2 TEASPOONS
8. FRESH ROSEMARY SPRIGS - 1 -3 SPRIGS
** 1- 2 TEASPOONS OF DRIED ROSEMARY **
9. FOIL
10. ADD THE SEASONINGS TO THE TURKEY LEG ( PLEASE SEASON ACCORDING TO YOUR TASTEBUDS )
11. ** PLEASE SPRAY OR ADD A LITTLE OIL TO THE ALUMINUM FOIL. IT KEEPS THE TURKEY LEG FROM STICKING TO THE FOIL **
12. PLACE IN A SHALLOW BAKING PAN
13. BAKE @ 400 DEGREES FOR 2 HOURS. UP TO 2 1/2 HOURS.
14. CHECK THE TURKEY LEGS AT 1 1/2 HOURS FOR TENDERNESS
15. LARGER TURKEY LEGS REQUIRE MORE COOKING TIME
16. SMALLER TURKEY LEGS REQUIRE LESS COOKING TIME
17. WHEN DONE . TURKEY GRAVY OR SEASONED OLIVE " EARL " CAN BE ADDED OVER THE TURKEY LEGS
ENJOY !
** THE TURKEY LEGS CAN BE COOKED IN A PAN WITH OUT THE INDIVIDUAL FOIL ON EACH. USE THE FOIL TO COVER THE PAN. ADD MORE ONIONS & WATER ( CHICKEN OR TURKEY BROTH ) FOR MOISTURE TO KEEP THE TURKEY LEGS FROM DRYING OUT . **
For Business Inquiries : ** SPAM INQUIRIES WILL NOT BE RESPONDED TO. **
[e-mail]
Cash App: $DESHANTA8