Turkey Legs for a Hungry Guy :)

Just in case, I want to clarify right away that the name of the dish and some gender references were made not with the intention of offending someone. Please take this as a joke :)
Thank you for understanding!

Here I will show you an extremely simple but very interesting option for how I cook turkey legs.

In general, it is a great substitute for baked pork or whole baked duck. Preparing is elementary, except that in the end you will have to visit the kitchen more often and grease the meat with juice from the bottom of the mold.

You can eat it both hot and cold. Hot can be eaten "as is" with salad or simply chopped vegetables, sprinkled with sauce. Or you can take a burger bun or something like a ciabatta and quickly dry it in a pan, make yourself a sandwich - with a cucumber, salad, red onion and sauce. In the morning, the meat is cut easily and can be used for breakfast with scrambled eggs, in a salad, for sandwiches and whatever else your imagination can think of :)

Here I will tell you what I used myself, and also comment on what can be replaced without loss.

Turkey legs - 4 pcs. In my case, the legs were about 0.5 kg each.

In addition to the legs, I had about 1.5 kg of turkey thigh fillets, for women and children, in general, those who are not so brutal :) It's just that many complain about uncomfortable, enraging "bones" tendons in turkey legs, so if this bothers you, feel free to take thighs, fillets or the usual chicken drumsticks.

Dark beer - 500 ml (gone). I took 3 bottles just in case. The amount will depend on the form in which to bake. You can also replace beer with white wine in pure or diluted form with water. If you are categorical about alcohol, then completely abandon the liquid in the marinade and bake, pouring a little water into the form so that it does not burn.

Fresh rosemary - 2-3 branches. Can be substituted for thyme or tarragon.

Spice. There are many options here and the set can be different, you can take those spices that you love and to which your soul lies at the moment. This time I used a teaspoon each: paprika, coriander, ginger, black pepper, oregano, cane sugar and salt.

It is worth considering that with frequent use of this recipe, the set of spices can and should be changed so as not to become boring.

Wash the meat well, peel it if necessary, remove the films and pat dry with paper towels.
Place the meat in a baking dish.

I have a large glass baking dish 24x35 cm.

Try to choose the baking dish by size. If you take more, the beer will spread along the bottom and will be ineffective. Or you will have to take more beer, which is why I took with a margin :)

Grind all spices if necessary and mix well.

Grate the meat thoroughly with the resulting mixture of spices.

Gently place the rosemary over the baking dish.
Then pour over the beer. The remaining beer could be disposed or left for the finished dish :) I do not advise you to increase the amount of beer much, otherwise it will not have time to boil down and will flow down. Beer with fat, juice and spices should boil down to form a glazed sauce.

Move the meat into the fridge and marinate overnight (at least 8 hours). It will need to be turned over time to time.

P.S. Little trick: you can pack the legs into culinary ziplock bags and pour beer there. It helps to avoid of needs to turning over the legs.

This is what marinated meat looks like.
Preheat the oven to 180 C, put the meat in the oven to bake.

Bake the meat for 2.5-3 hours.
This half hour will vary depending on the power of your oven and the size of the meats. It also depends on how often you grease the meat.

When about an hour has passed, you need to grease with the meat and beer marinade available in the dish. During this time it will boil down and will look like a fragrant glaze.

Then we grease after half hour. And then every 10-15 minutes. This makes the glaze layer thicker and tastes even better.

Let the meat rest after the oven for 20-30 minutes.

The meat after this rest will be very soft. At this stage, it is extremely difficult to cut it. It breaks easily into fibers. The next day, it stabilizes and cuts perfectly to the desired thickness.

Serve with sauce and a large bowl of green salad.

As an appetizer for guests, such a dish can be served on a large board, surrounded by a mix of salads and herbs, you can add chili pepper. It goes well with hot sauce. You can cook it yourself using ginger, onion, fresh chili, sugar and soy sauce (recipe sometime next time), or you can take a ready-made sauce.

Goes great with leftover beer ;) In general, such huge legs look brutal and instill in your guests the confidence that "this guy knows what he is doing."

Be healthy and enjoy cooking!