Easy Oven Roasted Barbecue Turkey Legs
photo by LizDaCook
- Ready In:
- 2hrs 20mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1⁄3 cup flour
- 1 teaspoon seasoning salt (or white salt)
- black pepper
- 1 -2 teaspoon chili powder, to taste
- 6 small turkey legs
- 1⁄4 cup oil
- 1 cup favorite bottled barbecue sauce (or homemade)
- 1 -2 tablespoon fresh minced garlic (optional)
- 1⁄2 cup water
- 1 large onion, chopped (or sliced)
- 1 small chopped green pepper (optional)
- 1 chicken bouillon cube, crushed (or use 1 package chicken bouillon powder)
directions
- Mix the flour with salt, pepper and chili powder.
- Dredge/coat the turkey legs with the flour mixture.
- In a large skillet, brown the turkey legs on all sides.
- Transfer the browned legs to a greased 13 x 9-inch baking pan.
- In a medium bowl, combine the BBQ sauce, fresh garlic (if using), water, onion, green pepper and the bouillon cube; spoon over the turkey.
- Cover the pan with heavy foil.
- Bake in a preheated 325 degree oven for 1 hour.
- Uncover; and bake for 1 hour, basting occasionally or until the turkey legs are tender.
- ***NOTE*** the ingredients for the sauce may be doubled if desired.
Reviews
-
So I had made turkey legs before and they didnt turn out so good. This time I was making them for my parents and husband so I knew they had to impress...this recepie definetly did. My dad gave it a 5 out of 5 and thats good since he can cook. I didnt add the green pepper and I left out the chili powder since my dad just had his gallbladder removed. Since I didnt have chicken boullion I subbed chicken brooth and didnt use water. It turned out great and I will definetly make again, Im gana try chicken next time just to try but turkey legs will be done again. Thanks
-
I'm not a huge fan of the "turkey drumstick", but I had to cook the ones I had and this recipe did a fine job of that! I don't think I will use the green pepper next time. it just seemed 'out-of-place' but the turkey fell off the bone so I will try again with chicken and re-review. Thanks Kittencal! What would we (amateurs) do without chefs like you? Thank you!
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