Lovers of dark meat know that the leg is often the most flavorful part of the bird. This preparation isolates this much-loved cut in a recipe for a perfectly cooked bird with a crackling bronze skin. The process can be started several days in advance, needing only a quick blast in a hot oven to crisp the skin before serving.
Outstanding, this is a standard for holiday meals. I substitute dried blueberries for the currants.
I made this and it was tasty and pretty, but much too salty. I will try it again with less salt in the stuffing and less salt on the meat. Followed the recipe to a T. Will try it again. I will use a meat thermometer and remove the roll from the brine when it hits 160. I grilled quickly it to brown the skin. Liked the idea that it can be made in stages.
This looked soooo good, but the end result is a little disappointing I had my butcher bone the meat which helped a lot, and I followed the instructions to a tee, with precise temps. It just came out a little dry. I'm used to brining my fowl for a tender, succulent texture. I didn't want to change that on a new recipe like this because I didn't want to have too much saltiness pulled into the broth. If I were to make again I would brine it first and drop some of the salt out of recipe.
Made this and it was absolutely delicious. I had the butcher butterfly my turkey legs and they were not quite a true rectangle--more tapered so I had a hard time rolling up the filling without losing a lot of it. However, I did have extra filling leftover and scrambled it up with some eggs. It was delicious in the turkey and in the eggs. Thanks for a great recipe!
Is it red or black currants?
I saw this recipe in the magazine and we decided to give it a go for a dinner party. We were very disappointed to find that no one carried turkey leg quarters. We went to 4 grocery stores and called 5 butchers. I live in Houston, so it's a large city. Where do you get turkey leg quarters?
I saw this recipe in the magazine and immediately headed to the market for leeks, currants and turkey. I could only find turkey thighs, so that's what I used. This recipe was WONDERFUL! Full of flavor and absolutely delicious. I highly recommend trying this. It is time consuming to prepare but well worth the effort. Thank you for sharing!
in your recipe for turkey leg roulade it calls for 3 cups of leeks with currants and sage but you never indicate HOW MUCH CURRENT AND HOW MUCH SAGE? I could guess but would rather you tell me please.
