Recipe: Turkey Leg Pot Roast (1970)

TURKEY LEG POT ROAST

1/3 cup flour
2 teaspoons salt
1/4 teaspoon ground black pepper
4 to 5 pounds turkey leg quarter
about 1/3 cup fat or oil
1 cup water

Mix flour, salt, and pepper. Use to coat turkey.

Heat fat in a large, heavy frypan or other heavy pan over moderate heat. Brown turkey in hot fat on skin side first; then on the other side. Drain off fat.

Add water, cover tightly, and simmer until meat is tender, about 2 1/2 hours. Add a little water during cooking, if needed, to prevent sticking.

NOTE: Instead of simmering, the browned turkey may be baked in a covered pan at 350 degrees F (moderate oven) about 2 1/2 hours.

VARIATION:

BRAISED TURKEY LEGS OR WINGS:
In place of a turkey leg quarter, use to 3 pounds of turkey drumsticks, thighs, or wings. Use 1/2 teaspoon salt per pound of turkey. Small, young legs and wings will cook in about 1 1/4 hours. Larger, more mature ones will take about 2 1/2 hours.

Makes 6 servings, plus pieces for other uses
From: Recipelink.com
Adapted from source: Money-Saving Main Dishes, USDA Home and Garden Bulletin No. 43, 1970