Pan-fried turkey leg is tender and tasty, a simple and economical main course, perfect as an alternative to roast chicken. You can then serve the pan-fried turkey thigh with OVEN-ROASTED POTATOES or sautéed vegetables. Thanks to slow cooking, the turkey drumsticks will be tender and flavorful, and the roast meat will be glazed. You can serve them with the cooking juices. Usually, turkey legs are large and one leg makes two servings, and the meat can also be served already deboned and shredded. For optimal cooking, use a thick-bottomed pan, preferably a cast iron pan. Now let’s see how to make pan-fried turkey leg, and if you try it, let me know. Barbara
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing pan-fried turkey leg
- 2 turkey legs
- 2 cloves garlic
- 4 sprigs rosemary
- to taste extra virgin olive oil
- 7 fl oz white wine
- to taste vegetable broth
How to prepare pan-fried turkey leg
Let’s start preparing the pan-fried turkey leg. Pour extra virgin olive oil, garlic, and rosemary into a pan, place it on the heat, and let the pan heat up well. When it is hot, place the turkey legs and brown them well on all sides, turning them several times.
When they are golden brown, deglaze with the wine and let the alcohol evaporate. Once it has evaporated, cover with the lid and cook over low heat for 1 hour, turning the drumsticks to ensure even cooking.
If you see that the drumsticks are drying out too much, add some vegetable broth or deglaze again with some wine.
Once cooking is complete, remove the turkey legs from the pan and serve, perhaps removing the meat from its bone and shredding it. Add some of the cooking juices to further flavor the meat.
How to store pan-fried turkey leg
Store the pan-fried turkey leg in the refrigerator for 2/3 days
