1/4 cup flour
1 tsp salt
1/2 tsp chili powder
1/4 tsp pepper
6 turkey legs,small
1/4 cup corn oil
1/2 cup barbecue sauce
1/2 cup water
1 chicken bouillon cube,crush
Directions
1. Mix flour with salt, chili powder and pepper; dredge turkey legs
with flour mixture.
2. Heat oil in a large skillet; brown turkey, turning to brown all
sides.
3. Remove turkey to a 13x9x2-inch pan.
4. Combine barbecue sauce, water and bouillon cube; spoon over turkey.
5. Cover pan with foil; bake in preheated 325'F. oven
1 hour.
6. Uncover and bake 1 hour, until turkey is tender, basting
frequently.
NOTE: Delicious teamed with pan-baked potato halves, fresh zucchini
and a hot peach or pear half!
Servings: 6 servings
Oven-Barbecued Turkey Legs Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Poultry; Turkey
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions way back into history, at least as far back into recorded history as the ancient Egyptians, and possibly even further. Interesting though that is, in the main part, these early recipes were just primitive pictorial recipes for preparing meals.
In fact, the most ancient recipe discovered, according to food historians are a few ancient tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Later on, in Roman times around 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes cooked by the Romans. In his scrolls, Apicius describes how the roman meals were separated into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the cooks of his times made use of many different spices, including some that we all recognise such as basil, fennel and asafoetida. Later on, there were some interesting books dating from the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the curry that is served today, but instead recipes for the types of meals on the menues of the upper classes of those days. Later on in the 1400s, knights returning from the crusades brought back a variety of spices and herbs from the holy land, including spices like parsley and basil. These new spices and herbs was responsible for an eruption in manuscripts on food, the majority of which are kept safe in private libraries. For the next few years, the upper-class families of the West strove to offer the most exotic banquets, and consequentially the best chefs and their recipe collections could command a high salary. Even so, it was during the 19th century that formal cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and writing down recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cookery publications were greatly in demand mostly due to better eduction, people having increased free time and having more money to spend. The introduction of the TV brings us TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Oven Barbecued Turkey Legs recipe.
