Name: Honey Fried Turkey Legs with Japanese BBQ Sauce
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 4 servings
Ingredients: 4 cups pickle juice; 2 cups buttermilk; 4 turkey legs, butterflied and tendons removed; Vegetable oil, for frying; 2 cups all-purpose flour; 2 cups cornstarch; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon baking powder; 1 tablespoon kosher salt; 1/2 cup Japanese barbecue sauce; 1/4 cup honey; 1/4 cup finely sliced green onions, plus more for garnish; 2 tablespoons unsalted butter; 1 tablespoon Korean chile flakes; 3 cloves garlic, minced; Sesame seeds, for garnish

Directions

Special equipment:

a deep-fry thermometer

Make the brine by mixing the pickle juice and buttermilk in a large enough container that the turkey legs will be submerged. Add the turkey legs and brine for at least 1 hour to overnight.
In a large Dutch oven, add 2 inches vegetable oil and heat to 350 degrees F on a deep-fry thermometer.
For the flour dredge: In a large bowl or baking dish, add the flour, cornstarch, garlic powder, onion powder, baking powder and salt. Whisk to combine.
Remove the legs from the brine, then coat in the flour dredge. Let sit on a rack for 10 to 15 minutes while the oil heats up.
For the sweet honey glaze: In a small saucepan, add the BBQ sauce, honey, green onions, butter, chile flakes and garlic. Cook over medium heat until it thickens, about 5 minutes.
Carefully place the turkey legs in the hot oil and remove once they are golden brown and reach the internal temperature of 165 degrees F, 15 to 20 minutes.
Glaze with the sweet honey sauce, then garnish with sesame seeds and green onions.

Legal Terms and Privacy

Meals

Ingredients

Dinners

Tips & Techniques

Honey Fried Turkey Legs with Japanese BBQ Sauce

Ingredients

Flour Dredge:

Sweet Honey Glaze:

Directions

Special equipment:

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages