Today I canned the usable meat from a free frozen turkey. I got 8 pounds of meat for later, am making a huge batch of stock with the bones. That left two turkey legs.
I marinated them for an hour and baked for another hour. The results were meh. Maybe a longer and lower cook would have been better. Despite the appearance it was juicy.
The rice was from leftovers.
The effective cost per person was something like 70¢. And that’s about how it felt.
I used this marinade. I was a little concerned about the rather high amount of paprika but decided to mix it as is.
I don’t really have much to say about the marinade other than the amount of balsamic might be a bit expensive and the same results could probably be had with some mirin and soy sauce.
It was more an issue with texture and inherent meat flavor. I like dark meat but this came off more as slightly underdone pork in both taste and texture. I’m wondering if a foil tent at a lower temperature and longer time with a crisp up near the end might help.