Today we’ll discover how to cook a turkey leg in a pan and prepare an economical and flavorful meat main course. We’ve already cooked the oven-baked turkey leg, but have you ever tried it in a pan? Last Sunday I cooked a very tender and succulent orange pan-fried turkey leg, preparing an economical and delicious main course, as tasty as orange pork shank or the whole roast chicken with orange and apples, which won over my whole family! Cooking the pan-fried turkey leg isn’t difficult, but you’ll need some patience and to start early: since it’s a large piece of meat, it requires a slow and long cooking time. Otherwise the orange pan-fried turkey leg recipe is extremely simple and reliable, and you can serve it with a side of buttered potatoes or quick roasted potatoes. The turkey drumsticks cooked slowly in a pan will always be tender and flavorful, the meat will be nicely glazed and will come off the bone easily; the pan sauce will let you mop up every last bit! In today’s recipe you’ll see how I cooked not only the leg but the entire hind quarter, made up of thigh and drumstick, and four of us enjoyed a generous meal. Let’s go to the kitchen now — our recipe awaits, and since the cooking time is long we won’t waste time. Before rolling up our sleeves, remember that if you want to stay updated on my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4-5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making the pan-fried turkey leg
- 4 lb 6 oz turkey (thigh and drumstick)
- 2 carrots
- 1 onion (large)
- 2 stalks celery
- 1 sprig rosemary
- 3 leaves bay leaves
- 1 glass (about 3/4 cup) sweet white wine (Malvasia)
- to taste salt
- to taste extra virgin olive oil
- 2 oranges (juicy)
- 1 tbsp honey
Tools
- Pan Large, heavy-bottomed
- Lid
- Stovetop
Steps
To cook the turkey leg in a pan you will simply need a large, heavy-bottomed pan with a lid. Everything else is very straightforward.
Before you start cooking the turkey leg, singe any remaining feathers on the stovetop or with a torch. Place the meat in the pan and brown it well on all sides, turning it often. This step should take about 15 minutes; the meat must be evenly and well browned. Pour in the white wine and let it evaporate.
Meanwhile, prepare a chopped mix of celery, carrots and onion.
Move the meat to a plate for a moment and, in the same pan without cleaning it and using the juices released by the turkey, add the vegetables and a good drizzle of oil.
Let the vegetables soften, then return the meat to the pan and season with salt.
Add the aromatics, cover and cook over very low heat for about 90 minutes, without adding water if possible. During this time the turkey leg will release its juices and they should be sufficient for cooking. After that time, pour in the orange juice,
add the honey and cook for another thirty minutes over low heat. After another thirty minutes the turkey leg should be ready; if the pan sauce hasn’t yet reduced, raise the heat and wait until a creamy sauce forms.
Turn off the heat, let rest covered for ten minutes, portion and serve with the pan sauce.
Storage notes and tips
Cook the meat for about 1 hour per kilogram (about 45 minutes per pound); this way you will achieve the right degree of doneness and the meat will come off the bone.
Leftover turkey leg can be stored in the refrigerator in an airtight container for 24 hours, but it should be reheated well before consumption.
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