Oven-Barbecued Turkey Legs
Yield
6 servingsPrep
15 minCook
2 hrsReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
chili powder
|
|
| ¼ | teaspoon |
black pepper
|
|
| 6 | small |
turkey legs
|
* |
| ¼ | cup |
corn oil
|
|
| ½ | cup |
barbecue sauce
|
|
| ½ | cup |
water
|
|
| 1 | Chicken |
chicken bouillon cubes
crushed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
chili powder
|
|
| 1.3 | ml |
black pepper
|
|
| 6 | small |
turkey legs
|
* |
| 59 | ml |
corn oil
|
|
| 118 | ml |
barbecue sauce
|
|
| 118 | ml |
water
|
|
| 1 | Chicken |
chicken bouillon cubes
crushed |
*
|
Directions
Mix flour with salt, chili powder and pepper; dredge turkey legs.
Heat oil in a large skillet; brown turkey, turning to brown all sides.
Move turkey to a 13x9x2-inch pan.
Combine barbecue sauce, water and bouillon cube; spoon onto turkey.
Cover pan with foil; bake in preheated 325℉ (160℃). oven 1 hour.
Uncover and bake 1 hour, until turkey is tender, basting regularly.
NOTE: Delicious teamed with pan-baked potato halves, fresh zucchini and a hot peach or pear half!
