The first thing you need to know about a turkey leg band is that they’re not meaty.
If you want to get them to stay warm, you’ll need to cook them to a certain temperature, about 175 degrees Fahrenheit (87 degrees Celsius).
In the case of a turkey, that means about 165 degrees Fahrenheit or 87 degrees Celsius.
The rest of the leg band should be pretty dry.
And that means you’re going to have to make sure the legs are at least partially cooked.
And if you’re not doing that, you’re probably going to end up with a lot of chicken.
You’ll want to make a big batch of turkey leg bands for the Thanksgiving feast.
We used these recipe cards for a turkey knee-to-ankle, thigh-to and knee-top, and they turned out perfect.
You can also use this recipe for a leg band, but it’s best to keep the legs in the oven for longer.
First, you need a turkey.
In this case, we’re using a boneless turkey thigh, about the size of a small chicken breast, about 4 to 6 inches long.
Heat up a large pot over medium-high heat.
Add 1 tablespoon (35 ml) of olive oil and stir until browned.
Add the ground turkey, salt and pepper and cook until brown on all sides.
Transfer to a plate, cover with foil and let cool.
(Note: You can add a few tablespoons of water to the pot, but we like to leave it at a simmer.)
Next, cut out two small strips of the chicken and cut into thin strips about the width of a quarter.
You want to have about 8 inches (20 centimeters) between the strips, so cut out as much as you can.
Repeat with the other strips of chicken, starting at the top and working your way down.
Cook for about 15 to 20 minutes.
Add all of the ingredients to the chicken.
Cook, uncovered, for about 10 to 15 minutes.
Remove the foil and transfer to a bowl.
Heat the remaining 1 tablespoon of olive-oil over medium heat.
Spread out the chicken, about 1 inch apart, on a large plate.
Cover with a layer of foil and allow to rest for 30 minutes.
Meanwhile, heat up the oven to 350 degrees Fahrenheit.
Once it’s heated to 350 degree Fahrenheit, put the thighs in the freezer for 10 minutes and remove from the freezer.
Once the thighs are frozen, slice them into thick strips.
You should have a total of about 4 inches (10 centimeters) on each side.
Transfer the chicken to a baking sheet.
Pour about 2 tablespoons (15 ml) olive oil over the chicken pieces.
Sprinkle with salt and black pepper and bake for about 1 minute.
Once you remove the chicken from the oven, let it cool on the baking sheet for about an hour.
Transfer them to wire racks and let them rest for at least an hour in the refrigerator.
Heat a skillet over medium high heat.
Once hot, add the oil to the skillet and cook for about 2 minutes.
When the oil is hot, pour in the leg bands and cook about 3 minutes, stirring frequently.
Remove from the skillet.
Place the chicken thighs on a cutting board, transfer to an ovenproof baking sheet and bake until the legs turn brown and crisp on top, about 20 minutes, flipping once halfway through the baking time.
Transfer these to a wire rack and let sit for about 5 minutes, uncovered.
The chicken legs are done when the skin is crispy and the juices run clear.
Serve warm or cool.
Adapted from The Recipe Book by Laura Stojković and Beth Osterman.
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