Prep Time 10m
Cook Time 80m
Ready Time 90m
Yield 2 servings

  • 4 tablespoons Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon salt
  • 1/4 teaspoon sage
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon thyme
  • 1/4 teaspoon pepper
  • 2 turkey legs (about 1 to 1 1/4 pounds each)
  • 3/4 cup Crisco® Pure Vegetable Oil, for frying
  • 1 3/4 cups water
Preparation Directions
  • Step 1Combine flour, salt, sage, marjoram, thyme and pepper in shallow dish. Remove 2 tablespoons seasoned flour; set aside. Coat turkey legs well with remaining flour.
  • Step 2Heat oil in a deep 10-inch skillet over medium heat. Add coated turkey legs; cook 15 minutes, turning to brown well on all sides. Remove turkey from skillet.
  • Step 3Remove all but 1/4 cup fat from skillet. Return turkey legs to skillet; add 1/4 cup water. Cook covered over low heat 1 hour to 1 hour and 10 minutes or until fork-tender, turning several times.
  • Step 4Place turkey legs on serving platter. Add reserved seasoned flour to remaining 1 1/2 cups water. Stir into hot drippings over medium-high heat. Continue to stir until boiling; cook for 2 to 3 minutes. Serve hot gravy with turkey legs.
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