Pilgrims’ Leg of Turkey
You took a wing, too, didn’t you?! [Photo and Introduction Credit: Alex Paternostro]
by Seth Paternostro
November 25, 2021 (Thanksgiving)
Dear Pilgrims,
We thank you for so kindly stomping upon our lands and displacing those more good-to-nature humans who were already here. However, it has come to our attention that you have been awfully violent of late, and we must say a word to you about it.
Abe was a good turkey, and what you did to him last year was reprehensible. Witnesses, she-turkeys and Toms, saw you charge brazenly across our woods and blow a mighty hole with your fire-cannons into the breast of our friend. But you did not stop there, you belt-hatted fools! No, you took it upon yourselves to gut him, cook him (practically alive!) without even enough salt. The horror, the horror!
And so, we Turkeys beg you to just take a leg of Joseph this year. He is willing, but please spare him his life, and we will be grateful.
Sincerely,
The Representatives of Turkey Kind in the Lands of New England
Serves 8
Total time
1 hour, plus marinating
Equipment:
cutting board, heavy chef’s knife or cleaver, large mixing bowl, small mixing bowl, digital scale, measuring cups and spoons, fork, plastic wrap, tray, paper towels, 2 large sturdy skillets, kitchen tongs, digital thermometer
Tableware:
plates and utensils
Ingredients
1 turkey
1 tsp white wine vinegar
½ cup heavy cream
1 shallot
2 cloves garlic
Black pepper, as needed
Peanut oil, as needed
Kosher salt, as needed
Instructions
(2 days before the meal, preferably)
Set out all of the ingredients, except the peanut oil and black pepper, then ready the cutting board, knife, mixing bowls, plastic wrap, digital scale, fork, and measuring cups and spoons.
Remove the legs from the turkey, reserving the rest of the bird for another use, then weigh the legs.
Peel the shallot and garlic. Slice the shallot, and smash the garlic.
Combine the shallot and garlic with the heavy cream, white wine vinegar, and 1 tsp of kosher salt per pound of turkey meat.
Thoroughly rub the legs with the cream mixture, and place in a large mixing bowl.
Cover with plastic wrap, and refrigerate for 2 days before cooking.
(The day of the meal)Gather the paper towels, skillets, tray, kitchen tongs, and digital thermometer.
Preheat the oven to 400°F with a rack in the middle, and place the heavy skillets over medium-high heat.
Remove the turkey legs from the brine, and place on a tray. Dry thoroughly with paper towels, and generously sprinkle over black pepper.
Add a thin layer of oil to the pans, then set the legs in them skin-side down.
Sear until golden, flip the legs over, then place the pans into the oven.
Cook until the meat registers 165°F at its thickest point, or around 45 minutes.
Rest for at least 5 minutes, then gobble them up like a starving pilgrim.
Note: You can roast the wings and breasts in the same manner, although each part will finish cooking after a different amount of time, so be sure to check the temperature of each piece and remove them as needed to avoid overcooking. Also, be sure to deglaze the pans after roasting with water or stock for a simple yet flavorful jus.
NUTRITION FACTS:
Calories 437 Total Fat 21.5g (28%) Saturated Fat 7.3g (37%) Cholesterol 189mg (63%) Sodium 164mg (7%) Total Carbohydrate 0.8g (0%) Dietary Fiber 0g (0%) Total Sugars 0g Protein 56.4g Vitamin D 3mcg (15%) Calcium 76mg (6%) Iron 5mg (26%) Potassium 582mg (12%) - Note: Please read our Nutrition Disclaimer.
Seth Paternostro is a writer and recipe developer based in Chicago. He is a co-founder of Our American Cuisine and graduated summa cum laude from Princeton University with an A.B. in East Asian Studies. You can learn more about him here.
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