Happy Thanksgiving week! On this episode, I'm inviting you into my kitchen to join me for Thanksgiving dinner. I'll be making Turkey legs and twice-baked sweet potatoes. It's a fun little Thanksgiving!
Roasted Turkey Legs
Ingredients:
Turkey Legs (I got a two-pack)
Salt
Pepper
Smoked Paprika
Garlic Powder
Sage
Rosemary
Thyme
Instructions:
Cover the baking pan in foil and put a cookie rack on that. This is going to allow the heat to bake not just the top but all around the turkey legs. Preheat your oven to 425 degrees.
Pat your turkey legs dry with a paper towel. This is the secret to crispy skin!
In a small bowl combine the salt through the thyme. There are no real measurements as this will be a personal preference thing, but for me personally, I started off with 1tsp each with the exception of the salt once it's all combined sprinkle it on all sides of your Turkey Legs.
Place the legs in the oven and bake for 30-40 minutes or until the internal temperature is 170 degrees. Once done, remove them from the oven and allow them to rest for around 5-10 minutes before serving.
Twice Baked Sweet Potatoes:
Ingredients:
1-2 Sweet Potatoes
2-3 tablespoons unsalted butter, softened
2 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Salt and pepper to taste
Milk or cream, as needed for consistency
Pecans and or maple syrup for toppings.
Instructions:
1.) Preheat your oven to 375°F (190°C). Pierce the sweet potatoes all over with a fork and place them on a baking sheet. Bake until tender, about 1 hour. You'll know when they're done because knife inserted into the center will easily go in and come out.
2.) Cut the sweet potatoes in half lengthwise and scoop out the insides, leaving just a little to line the potato and keep it's shape.
3.) In a bowl, mash the sweet potato insides with butter, brown sugar, cinnamon, and nutmeg until smooth. Add a little milk or heavy cream to make it fluffy. Taste and season as you see fit.
4.) Spoon the mixture back into the sweet potato skins and place them back in the oven to cook for an additional 15-20 minutes. Serve warm with pecans and a little bit of maple syrup on top.
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