Baking turkey drumsticks? (meg)

350 is my fallback temp for just about everything.  As far as time....well, 'til the meat literally starts to fall off the bone.  Maybe an hour or so?  How about baking a bunch at the same time and getting the meat into the freezer for next time?

glenmar

350 is my fallback temp for just about everything.

I am definitely going to bake up a bunch of them, next weekend I think. That way I can weigh it out and just bag it up and have it ready to go. I am probably going to do it with the salmon while I'm at it. Might as well really mess up my kitchen :)

Mordana doesn't live in Flooooor-da -- just boil them.  They're still going to be nasty to take the meat off the bone because of the ZILLION tendons in a turkey leg. 

Mordana and Monica BOTH always say "bake" -- NEITHER live in Florida and people who don't live here have no clue how bad baking something for even 15 minutes can heat the entire house/apartment up and then cost TONS of $$$ to cool it down. 

I do ALL my dogfood in my little tabletop roaster -- it's less money to run than the oven, less heating up the house, completely contained and easy to clean.  I just put some water in the bottom and put the lid on and cook it at low all night long or however -- then the meat DOES fall off the bone.

She's not thinking turkey LEGS -- she's thinking whole turkey then falls off the bone.  and even then I'd use a Reynolds cooking bag rather than just baking it and trying to figure out how to baste it, etc.  Because otherwise it will just be DRY and ugly to take off the bone.

I haven't done turkey anything, but do chicken legs a lot. I put tons of them in a roaster with ground beef and and sometimes some brown rice..  and bake for about an hour at 350.  However...Callie is right about heat though...how about ( Hey Anne ) a show cooker?  That works too.

Meg:

Can you use turkey thighs?  Still dark meat but much easier to de-bone.

Deb W.

How about using a slow cooker to cook them?

Opps.  I forgot about the location!  Yes, the toaster oven, or even a table top roaster oven would work better.  If you ARE going to turn the real oven on, heck yeah, do everything at once.  I do mega batches of everything because that way I only have to clean the kitchen ONCE and eat many times!

Did you know that if you make a mega batch of cookie dough you can wrap it in wax paper, slip it in a bag and freeze it and then have fresh baked cookies anytime without the mess?  There is much to be said for only having to clean up the mess ONCE........

 Megan; you may want to check with Mordanna if you boil them. The method of cooking can affect the nutrients; for example, she prefers steaming vegetables to boiling them to preserve vitamins. With meat, it may affect the amount of fat; I think boiling may reduce the fat? If you boil them, you may need to add some fat, so I'd ask her. And I hope he does really well on the cooked diet; good luck.

One more opinion here: I always put my chicken or turkey in a big stock pot, fill with water to mostly cover the meat, and then put it on low on the stove top.  That way you aren't boiling the heck out of it.  It cooks slowly, like a crock pot, over about 4 - 8 hours.  Meat falls off the bone and is moist and tender.  I always refrigerated overnight and skimmed the gelatin/fat to retain in the food. 

Would BBQing them work? Then you don't heat up the house.

Meg, I'm scared that the dark meat and skin is going to make him sick!  Callie????

  Mordanna's great to work with. Part of Jessie's recipe called for skinless turkey breast; I asked her if I could substitute extra lean ground turkey and she said that was fine.