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Lemon Soy Turkey Legs Recipe
|Soy sauce||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Dry sherry||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Finely minced fresh ginger||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced / pressed|
|Grated lemon peel||1⁄2 Teaspoon|
|Turkey legs||2 1⁄2 Pound (2 Large Size, 1 1/4 Pound Each)|
|Regular strength chicken broth||1⁄3 Cup (5.33 tbs)|
Calories 987 Calories from Fat 384
% Daily Value*
Total Fat 43 g65.6%
Saturated Fat 13 g65%
Trans Fat 0 g
Cholesterol 357.2 mg
Sodium 2397.5 mg99.9%
Total Carbohydrates 29 g9.8%
Dietary Fiber 0.79 g3.2%
Sugars 8.8 g
Protein 113 g226.1%
Vitamin A 0.3% Vitamin C 17.2%
Calcium 12.1% Iron 63.4%
*Based on a 2000 Calorie diet
Add turkey legs and turn to coat on all sides with marinade.
Cover and refrigerate for at least 8 hours or up to 24 hours, turning legs over 2 or 3 times.
Drain marinade into a 2-cup glass measure and set aside.
Arrange turkey legs so large ends are toward outside of dish, then cover with heavy-duty plastic wrap and microwave on HIGH (100%) for 10 minutes.
Turn legs over.
Microwave, uncovered, on MEDIUM-LOW (30%) for 40 minutes, turning legs over after 20 minutes.
Cover and let stand for 15 minutes; meat near bone should no longer be pink when slashed.
If meat is not done to your liking, cover dish with heavy-duty plastic wrap and microwave on MEDIUM-LOW (30%) for 4 to 8 more minutes; check for doneness after 4 minutes.
Microwave reserved marinade, uncovered, on HIGH (100%) for 2 minutes or until boiling.
Stir together cornstarch and broth; add to marinade and microwave, uncovered, on HIGH (100%) for 2 minutes (stirring after 1 minute) or until sauce is thickened.
Pass at the table to spoon over individual servings.
If you have leftover turkey and sauce, refrigerate them separately.