Cody Casey
Turkey legs can be cooked in a variety of ways, including frying. Frying turkey legs can be done in a deep fryer or skillet, and the skin will turn a deep brown colour. The legs can be seasoned or marinated before cooking, and the internal temperature should reach at least 165°F. Frying turkey legs can be a great alternative to cooking a whole bird, and they can be served as part of a sandwich, with salad, or on their own.
Can you pan-fry turkey legs?
| Characteristics | Values |
|---|---|
| Pan-frying temperature | 300°F-375°F |
| Oven temperature | 200°F |
| Marinating time | 2 hours to overnight |
| Frying time | 14-25 minutes |
| Meat thermometer temperature | 165°F |
| Meat thermometer temperature (safety range) | 175°F-180°F |
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What You'll Learn
Marinating turkey legs
Another option is to use a marinade with buttermilk, spices, and herbs. You can leave the turkey legs in this marinade in the refrigerator for at least two hours, or even overnight. You can also inject the marinade into the muscle 15 minutes before frying if you want to add extra flavour.
If you want to add a tangy twist, you can try an orange marinade. To make this, blend orange segments, vinegar, and brown sugar, then add the reserved liquid from the oranges and oil. Leave the turkey legs to marinate in this mixture for an hour in the refrigerator.
For a simple herb-based marinade, you can use garlic, rosemary, thyme, cumin, cayenne pepper, smoked paprika, and lemon juice. You can also add salt and pepper to taste. Score the turkey legs and rub the oil and seasoning all over the meat, then leave to marinate for at least an hour.
Turkey legs can also be fried without any marination, but adding a marinade will enhance the flavour and ensure the meat is juicy and tender.
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Preparing the dredge
Step 1: Gather the Ingredients
For the dredge, you will need all-purpose flour, baking soda or powder, and an assortment of spices and seasonings. The specific spices can be tailored to your taste preferences, but common options include garlic powder, onion powder, cayenne pepper, paprika, black pepper, and salt. You will also need buttermilk to create a batter.
Step 2: Mix the Dry Ingredients
In a large bowl or shallow dish, combine the flour with your chosen spices and seasonings. Mix thoroughly to ensure an even distribution of flavours. The ratio of flour to seasoning can be adjusted to your preference, but generally, a well-coated turkey leg will result in a thicker, crispier crust.
Step 3: Prepare the Buttermilk
In a separate bowl or container, pour enough buttermilk to fully submerge the turkey legs. You can add additional ingredients to the buttermilk, such as garlic powder, onion powder, cayenne, paprika, salt, and pepper, to enhance the flavour. It is recommended to let the turkey legs marinate in this mixture for at least two hours or even overnight for maximum flavour penetration.
Step 4: Combine Wet and Dry
After removing the turkey legs from the buttermilk, lightly pat them dry with a paper towel. Then, dip each leg into your prepared flour mixture, ensuring they are evenly coated. Gently shake off any excess flour before proceeding to the frying stage.
Tips and Variations:
- For a spicier kick, increase the amount of cayenne pepper in both the buttermilk and flour mixtures.
- If you prefer a lighter coating, use less flour or consider a different type of flour, such as rice flour or a gluten-free blend.
- Experiment with different herbs and spices to find your perfect flavour combination. For example, dried thyme adds an earthy note, while paprika contributes a subtle smokiness.
Remember, the key to a successful dredge is ensuring your turkey legs are evenly coated, resulting in a delicious, crispy exterior when fried.
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Frying the turkey legs
Frying turkey legs is a popular way of cooking this meat, and there are a few ways to do it. You can deep fry the legs, air fry them, or pan fry them in a skillet. Here is a guide to frying turkey legs, with a focus on pan frying.
Preparation
Firstly, decide on your seasoning. You can use a dry rub of salt and pepper, or a marinade. If you are using a marinade, combine buttermilk with paprika, garlic powder, onion powder, cayenne, salt, and pepper. Add the turkey drumsticks to this mixture and marinate in the refrigerator for at least two hours, or overnight.
Pan Frying
For pan-frying, heat oil in a cast-iron skillet over a medium-high flame. Place the turkey legs, skin-side down, in the skillet and sear until golden brown. This should take around 5-8 minutes. Once golden, flip the legs and add any herbs you wish to include.
Finishing in the Oven
You can finish cooking the turkey legs in the oven. Preheat the oven to 350 degrees Fahrenheit and place the legs on a baking pan. Keep them warm in the oven until they are cooked through. The internal temperature should reach at least 165 degrees Fahrenheit.
Deep Frying
If you want to deep fry the turkey legs, heat oil to 365–375 degrees Fahrenheit in a deep fryer or a heavy-bottomed skillet. You can test the oil temperature with a deep-frying thermometer. Fry the turkey legs in batches, turning occasionally, until they are deep golden brown and cooked through. The internal temperature should be at least 165 degrees Fahrenheit.
Air Frying
For air frying, preheat the air fryer to 400 degrees Fahrenheit. Whisk together olive oil, poultry seasoning, parsley, salt, paprika, and pepper. Brush this mixture onto the turkey legs and place them into the air fryer basket. Cook for around 25 minutes, brushing the tops with the oil mixture halfway through.
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Cooking in batches
When frying turkey legs, it is important to cook them in batches to ensure even cooking and to avoid overcrowding the pan. Here is a step-by-step guide to frying turkey legs in batches:
Prepare the Turkey Legs:
Before frying, you should prepare the turkey legs by soaking them in your chosen marinade. You can either leave them to marinate in the refrigerator for at least two hours or overnight, or you can inject the marinade into the muscle 15 minutes before frying.
Heat the Oil:
Pour enough oil into a large, heavy-bottomed skillet or deep fryer to reach a depth of about 3-6 inches. Heat the oil to a temperature between 300°F and 375°F. The exact temperature will depend on your recipe and equipment.
Coat the Turkey Legs:
Remove the turkey legs from the marinade and pat them dry. If you are using a batter, dip the legs into the batter, allowing any excess to drip off. Then, dredge the turkey legs in seasoned flour until they are evenly coated.
Fry in Batches:
Carefully place one or two turkey legs into the hot oil, being careful not to overcrowd the pan. Fry the turkey legs for 14 to 16 minutes, turning them occasionally to ensure even cooking. The turkey legs should be a deep golden brown color and have an internal temperature of at least 165°F when fully cooked.
Keep Warm:
Once the first batch is cooked, remove the turkey legs from the oil and place them on a paper-towel-lined plate or baking pan to absorb any excess oil. Keep the cooked turkey legs warm in an oven set to 200°F while you fry the remaining legs.
Adjust the Oil Temperature:
Before adding each new batch of turkey legs to the oil, ensure that the oil temperature returns to the desired temperature (between 300°F and 375°F). This may require adjusting the heat source between batches.
By frying the turkey legs in batches, you can ensure that each piece is cooked thoroughly and evenly, resulting in juicy and tender meat with a crispy skin.
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Serving and storing
When it comes to serving fried turkey legs, there are a few mouth-watering options to consider. You can sprinkle sliced scallions on top and serve with a generous helping of gravy on the side. This gravy can be made by whisking flour with the leftover oil from frying the turkey, then slowly adding milk, and seasoning with garlic powder, paprika, salt, pepper, and hot sauce.
For a true southern-style feast, you can serve these turkey legs with a side of Cajun seasoning. If you're feeling adventurous, you can even inject the marinade into the muscle before frying for an extra burst of flavor.
Now, let's talk about storing these delicious fried turkey legs. It is recommended to let the turkey rest for about 10 minutes before serving, and any leftovers should be stored in the refrigerator. To ensure food safety, use a meat thermometer to check that the internal temperature of the fried turkey legs reaches at least 165°F.
When storing leftovers, allow the turkey legs to cool to room temperature, then transfer them to airtight containers or wrap them securely in aluminum foil or plastic wrap. They can be refrigerated for up to 3-4 days. If you want to enjoy your fried turkey legs at a later date, they can also be frozen. Place them in freezer-safe containers or wrap them tightly in heavy-duty aluminum foil or freezer bags. They can be stored in the freezer for up to 2-3 months.
To reheat your fried turkey legs, preheat your oven to 350°F. If the legs are frozen, thaw them overnight in the refrigerator before reheating. Place the legs on a baking sheet and cover them loosely with foil. Heat for about 20 minutes, or until they are heated through. You can also reheat the legs in a skillet over medium heat, adding a small amount of oil or butter to prevent sticking. Heat them for about 10 minutes, turning occasionally, until warmed through.
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Frequently asked questions
Vegetable or canola oil is best for frying turkey legs.
The oil should be heated to between 365°F and 375°F.
Fry the turkey legs for 14 to 16 minutes, or 25 to 30 minutes if you want to achieve a deeper brown colour.
The skin should be golden brown and the internal temperature should be at least 165°F.
