Roasted Turkey Legs

Turkey legs, oh how I think you are much better than chicken.

You are bigger than chicken legs, and tastier too.

First, we will start with the brine that the turkey needs to soak in before cooking:

Start with 4 quarts of water

Add one cup granulated sugar,

One cup Kosher Salt,

One cup Brown Sugar,

2 tablespoons seasoning blend (Montreal),

One teaspoon of bay leaves,

stir until combined.

bring to a boil, then immediately remove from heat.

Pour the water into a bowl of ice so it will cool down before you throw in the raw turkey legs in.

You wouldn’t want the legs to cook in the water, so make sure the water is cold (about 10 minutes after pouring over ice).

Throw the turkey legs into the cool water.

Place in the fridge 4-6 hours.

While the turkey legs are soaking, you can make the rub.

you will need:

2 tablespoons of chili powder

2 tablespoon ground black pepper

2 teaspoons of season salt

2 teaspoons paprika

2 teaspoons garlic powder

Stir all arrrounnnnnnnddddd 🙂

and there you have it, your dry rub for the legs

When your 4-6 hours is up,

take the legs out of the pot and pat dry with a paper towel.

Tip: Patting meat dry before adding seasoning will help it stick better; therefore, it will taste better.

Grab your dry rub, and rub it ALL OVER those turkey legs!

The more the merrier!!

VOILA! You are only one step away from the yummy goodness.

Place into a 400 degree oven for 20 minutes,

then turn oven on 300 for 20 more minutes.

Take them out…

…and ENJOY!

Goes great with side dishes.

If you want the sweet potato casserole recipe, check out this post on my blog.

I love these and I hope you love them as much as I do.

I got this AMAZING recipe from my favorite Food Star, The Pioneer Woman (Ree Drummond).

Here is her recipe and her website! 

I hope everyone had a HAPPY Thanksgiving and enjoyed being with family!

God Bless!!

Sweet Potato Casserole

Sweet Potato Casserole is good for the soul. It really is, people.

This dish reminds me purely of Thanksgiving. It gives me happy chills.

Why do we only make this recipe for Thanksgiving? I really don’t know why.. It is too good for a one-time year thing.

Cast of Characters:

8 Medium-Large Sweet Potatoes

1 cup sugar

1/2 cup of butter (1 stick)

3 eggs

1 teaspoon vanilla

1/2 cup milk

Topping:

10 tablespoons butter

2 cups brown sugar

1 cup flour

1-1.5 cups chopped pecans

Go ahead and put a pot of water to boil first thing, so it can be boiling once you are done peeling and dicing the taters.

Wash your sweet taters..

You are technically peeling off the skin, but I like washing them anyways. It makes me feel better.

Grab a peeler and peel away.

I hate this step.. I hate peeling potatoes.

I wish there was a trick to this, but sadly there isn’t.

Slice..

and dice ’em baby.

Put them in a bowl as you dice them to make them easy to pour into the water.

Once your water has come to a boil, throw in all the potatoes.

Leave the heat on High until they become soft.

Make sure you stir occasionally so the potatoes don’t stick to the pot.

Once they are soft…

Throw them into a strainer to drain all the water.

Throw the hot potatoes into a bowl with the sugar, butter, eggs, vanilla, and milk.

I ALWAYS put the ingredients in a regular bowl.

I tried putting them in the electric mixer the first time and there are too many potatoes..it was a slight disaster.

Grab a spoon and stir until combined.

The potatoes stir easily since they are very tender.

Throw it into a 9X13 baking dish.

This is the start to the topping

(All butter not pictured)

I didn’t want to scare y’all

Throw in the butter, brown sugar, and flour.

Combine.

Put on top of the sweet potatoes already put into the dish.

Then, sprinkle the pecans on top.

Throw into a 350 degree oven for 30-40 minutes, until bubbly.

Take it out and enjoy.

This makes my heart so happy, and I promise it’ll make your heart happy too.

Makes such a great side dish.

Happy Thanksgiving!