Recipe by lilvolks73
This is a really simple recipe to make that I found on the net somewhere. I don't remember but I made it last night and all I can say is the sauce is memorable. It was very very tasty. Sweet and tangy. You could even make the sauce on its own for other purposes. I made steamed broccoli and I threw in red potatoes in foil on the rack above the turkey. It was and is devine! And the kids loved it too!
Top Review by shields.a
This was easy and tasty. My only issue is that like many bone-in poultry dishes, the flavor seemed only skin deep. Perhaps marinating would help, or using cutlets instead? The molasses sauce was dark, mysterious and somewhat addictive. I might trying adding ginger or even cayenne next time for some added zip. I think this would translate well to a slow cooker as well. Thanks!
- 3 turkey legs
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1⁄4 cup unsulphured molasses
- 1⁄4 cup red wine vinegar (any kind of vinegar can be used as the original recipe said cider vinegar)
- 1⁄4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon red onion
- 1 tablespoon coconut oil
Directions See How It's Made
- Preheat oven to 350°F.
- Use the TBSP of coconut oil and spread it all over the bottom of the pan.
- Rinse turkey legs. Add turkey legs to pan and sprinkle S&P all over.
- Finely dice red onion.
- Add molasses, vinegar, ketchup, Worcestershire sauce to onion and stir.
- Spoon sauce over turkey legs.
- Cover with foil.
- Bake 1 hour covered, turning legs after 30 minutes.
- Uncover legs and bake for an additional 15 minutes.
- To make it less fattening take off the skin.