A turkey leg can be braised in a clay pot.
Turkey thighs are a common type of packaged part of turkey and can be available bone-in or boneless. Cooking individual turkey thighs may be more preferable to some than cooking a whole turkey, because different parts of turkey take longer to cook than others, making it difficult not to overcook certain pieces before others are cooked. Since turkey thighs are dark meats, which tend to be more moist and less likely to dry out than white meats, there are a number of methods that tend to be used successfully.
Roasting a turkey in the oven is one of the most common ways to cook a turkey leg.
To ensure the turkey thighs do not dry out, it may be recommended to brine the pieces before cooking, regardless of the cooking method chosen. Brining is a process in which meat is soaked in a combination of water and salt, which makes the meat more likely to absorb moisture and flavor from other seasonings. Before cooking a turkey leg, brine for at least eight hours or up to 24 hours may be advised for best results. For added flavor, other seasonings such as garlic or dried herbs can be added to the brine. To avoid an unbearably salty taste, it is generally recommended to rinse the thighs well after brine, before cooking them.
One of the most common ways to cook a turkey leg is to roast it in the oven. When roasting turkey thighs, the pieces are usually seasoned and then coated with oil or melted butter to make the skin crispier. The exact roasting time may depend on the size of the thighs, but it usually takes about an hour for the meat to cook. To keep the meat as juicy as possible, recipes generally advise against cutting the thighs until they have been out of the oven for at least 15 minutes, which allows the juices to redistribute and settle into the meat rather than leaking out. For a one-dish meal, sliced potatoes or other vegetables can be roasted with the turkey thighs.
Another method used to cook a turkey leg is grilling. Grilled turkey thighs or whole turkey legs are often served without utensils at fairs and festivals. While raw turkey thighs can be grilled over medium to medium high heat, some recipes may recommend boiling or partially cooking the thighs beforehand to prevent the outsides from burning before the meat inside is cooked.
It is often recommended to saute for a beginner to cook a turkey leg because the method tends to be less prone to overcooking than other methods that use high heat. This technique requires covering the thighs with a liquid, such as broth or water, and cooking them slowly over low heat until the meat is tender enough to fall off the bone. Often, cooking requires at least two hours of cooking, but this can vary slightly depending on the thickness of the turkey’s thigh. The meat from cooked turkey thighs is usually removed from the bone before serving, rather than being served bone-in.