roasted turkey leg 2

Roasted Turkey Legs

Roasted Turkey Leg

Summer always makes me think of the fair.  The sights and sounds of the ferris wheel, classic rock concerts and food stands galore!  There is always an astounding variety of foods – wrapped in foil, served on a stick and deep-fried every which way.  My favorites range from funnel cake to corn on the cob, but sometimes I just want to sink my teeth into a big hunk of meat and gnaw at a tasty bone.  Here’s a recipe you can make at home for your own roasted turkey legs.  This way you can get turkey and seasoning all over your hands and face and be in the vicinity of a sink.

Plus there aren’t any lines.

roasted turkey leg 2

Om nom nom!!

Roasted Turkey Legs

Rating: 51

Prep Time: 6 hours

Cook Time: 1 hour

Total Time: 7 hours

Yields: 5 Servings

Roasted Turkey Legs


  • 5 whole Turkey Legs
  • Brine:
  • 2 quarts Water
  • 1/2 cup Kosher Salt
  • 1 cup Brown Sugar
  • 1 Tablespoon Seasoning Blend
  • 1 whole Bay Leaf
  • Dry Rub:
  • 1 Tablespoon Chili Powder
  • 1 teaspoon Seasoning Blend
  • 1 teaspoon Paprika
  • 1 teaspoon Onion Powder


  1. In a pot, combine water with the salt, brown sugar, 1 tablespoon seasoning blend, and bay leaf. Bring to a boil then remove from heat. Allow to cool, then pour into a large container or bowl filled with ice. When mixture is cold, submerge turkey in the brine. Cover the container and brine in the refrigerator for 4 to 6 hours, more if you have time.
  2. Preheat oven to 400 degrees. Mix the dry rub ingredients. Remove the turkey legs from the brine and rinse them under cold water. Pat them dry. Rub the dry rub all over the turkey legs, getting under the skin when you can.
  3. Roast on a baking sheet in the oven for 30 minutes, then reduce the heat to 350 and roast for another 30-60 minutes, or until turkey is cooked through and the internal temperature is 180 degrees F. Baste occasionally with juices.
  4. Remove them from oven, allow to rest for 5-10 minutes and enjoy!

Recipe rub adapted from The Pioneer Woman

Celebrate Bastille Day with Ratatouille and Crepes

In celebration of Bastille Day, I am sharing a recipe I learned when I took a few cooking courses in France.

…did I say France?  I meant that I read a few French cookbooks in the dry state of Colorado.  Woops.

The following are two dishes that make me feel more French than I’ll ever be (both recipes are from the brilliant Julie Child):

First and foremost, Ratatouille.

Other than a delightful Pixar movie (“Rat and patootie…RATPATOOTIE!!”), ratatouille is a traditional french vegetable dish.  Typically roasted, ratatouille has strong flavors and a butt load of variations.  This dish makes a great accompaniment to roasts or chicken or any dish really.

In the words of Julia Child,  “A ratatouille may be cooked completely the day before it is to be served, and it seems to gain in flavor when reheated.”  Cool with me.

Julia Child's Ratatouille

Prep Time: 20 minutes

Cook Time: 25 minutes

Yields: 4-6 Servings


  • 1 pound eggplant
  • 1 pound zucchini
  • 4 tablespoons olive oil
  • 1/2 pound yellow onions, diced
  • 2 garlic cloves, minced
  • 1 pound fresh tomatoes, firm and ripe
  • 1 tablespoon parsley
  • Salt and pepper to taste


  1. Peel and cut the eggplant into 3 inch long slices. Cut the zucchini into slices and peel. Place those vegetables in a bowl, cover with water and let rest for 30 minutes. Drain.
  2. Saute the eggplant and zucchini with olive oil and a little salt in a skillet. One minute on each side until browned. Set aside.
  3. Cook the onions with the olive oil in the same skillet for 10 minutes over moderate heat. Stir in the garlic and add salt and pepper.
  4. Peel the tomatoes and boil for 30 seconds. Cut into slices. Lay them over the onions in the skillet. Cover and cook over low heat for 5 minutes. Uncover. Pour the juice from the skillet over the tomatoes. Raise heat and boil for several minutes until the juice has almost entirely evaporated.
  5. Put a third of the tomatoes mixture in the bottom of a casserole. Sprinkle with 1 tablespoon of parsley. Then put half of the eggplant and zucchini on top. Then the second third of the tomatoes and so on until you have three layers of vegetables and parsley.
  6. Cover the casserole and simmer over low heat for 10 minutes. Uncover, tip casserole and baste with the rendered juices. Add more salt and pepper if necessary. Raise heat slightly and cook uncovered for 15 minutes more, basting several times, until the juices have evaporated. Be careful to not let your vegetables scorch in the bottom of the casserole.
  7. Set aside uncovered and add a tablespoon of olive oil for flavor. Serve hot, reheat slowly at serving time, or serve cold.

Secondly, Crepes.

(Double Recipe Action!)

Crepes are essentially very thin pancakes.  You can eat them how with a little syrup or fruit.  This is the way I usually eat them.  There are versions that wrap a crepe around sweet fruit filling or savory fillings like meats, cheese and vegetables too.

It takes some time to perfect the art of the French crepe.  Don’t get discouraged.  Practice makes perfect, right?  Keep on trying.  The more you do it, the better you’ll get.  I’ve killed many crepes to get to the point I am at today.

Homemade Crepes

Prep Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours, 15 minutes

Yields: About Twelve 8-inch crepes


  • 1 cup cold water
  • 1 cup cold milk
  • 4 eggs
  • 1/2 teaspoon salt
  • 1 1/2 cups flour
  • 4 tablespoons melted butter
  • cooking oil, for greasing


  1. Put the liquids, eggs and salt into a blender. Add the flour, then the butter. Cover and blend at top speed for 1 minute. If bits of flour adhere to sides of the jar, dislodge with a rubber scraper and blend for 2 to 3 seconds more. Cover and refrigerate for at least 2 hours. The batter should be a very light cream, just thick enough to coat a wooden spoon. If after making your first crepe, it seems too heavy, beat in a bit of water, a spoonful at a time.
  2. Brush the skillet lightly with oil. Set over moderately high heat until the pan is just beginning to smoke. Immediately remove from heat and pour a scant 1/4 cup of batter into the middle of the pan. Quickly tilt the pan in all directions to run the batter all over the bottom of the pan in a thin film. Pour any batter that does not adhere to the pan back into your bowl. You want your crepes to be about 1/16 inch thick.
  3. Return the pan to the heat for 60 to 80 seconds. Then jerk and toss pan sharply back and forth and up and down to loosen the crepe. Lift its edges with a spatula. If the underside is a nice light brown, the crepe is ready for turning.
  4. Turn the crepe by using 2 spatulas; or grasp the edges nearest you in your fingers and sweep it up toward you and over again into the pan in a reverse circle; or toss it over by a flip of the pan (some day, I will master this skill!!)
  5. Brown lightly for 30 seconds on the other side. As they are done, slide the crepes onto a rack and let cool several minutes before stacking on a plate. Crepes may be kept warm by covering them with a dish and setting them over simmering water or in an over set to low heat.
  6. Grease the skillet again, heat to just smoking, and repeat with the rest of the batter.
  7. SERVE with practically anything - Butter, cinnamon and powdered sugar, or berries and fresh whipped cream, or make it a savory feast with spinach and cheese, or nutella and bananas and chocolate drizzle.

Crepe photo courtesy of

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