Turkey legs are probably one of my favorite foods.  From the first time going to the Renaissance Faire to Thanksgiving, they stand out a lot in memorable moments growing up.  I always get a drumstick at Thanksgiving, and I always pass out promptly 45-60 minutes later for a few hours; there’s something about the leg that really makes you feel like a caveman/carnivore.  This was a fun experimentation with different spices and flavors, and I think it turned out fantastic.  I can’t wait to make this again sometime soon.

Fiery Harvest Turkey Legs:
2 turkey legs (approx 1.75lbs)
2 tbsp ghee/bacon fat/coconut oil
1 tsp whole coriander
1/2 tsp whole cloves
1/2 tsp sea salt
1/4 tsp ancho chili pepper
1/8 tsp garlic
1/8 tsp smoked paprika
First you’ll want to take all of your dry ingredients and add them into your mortar and pestle and crush into a fine powder.  While you’re working on that, preheat the oven to 350ºF.
After you’ve mixed the ingredients, heat your fat and brush it on all sides of the legs as well as the inside of the baking dish you’re using.  Then cover legs with the dry rub.
Now they’re ready for the oven.
Bake for 90 minutes, and enjoy how the house starts to smell.  We took the opportunity to go for a run, and when we got back it was magical.
When you’ve wrapped that up, let them sit for around 5 minutes to cool, and dig in.  Silverware is optional.  
Also, keep an eye open for our upcoming giveaway––it should be live on Friday! NOW! Enter here!(Closed 9/28/12)

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