A single college student living alone wants turkey for thanksgiving, but a whole turkey is many lbs too big. Consider a celiac student meeting up with his or her family who cooks bread-stuffing inside the big bird. They can't just mooch off the gluten-tainted turkey. Find a solution that reasonably satisfies both conditions.
Roast your own! Right at home in your own small pan, then take with you!
Easy easy easy! Two ingredients!
(Sorry my picture sucks.. I'm in a hurry)
1.5 to 2 hours
Preheat oven: 375 F
-cookie sheet, or other flat metal pan
-disposable Aluminum pan (I used a pie pan, but a square one would be better, I think)
-Aluminum foil sheet for baking
4 turkey drumsticks -or- 2 large turkey legs (the whole leg, like I have pictured above); fully defrosted
bundle of freshly cut rosemary-- about 8 to 10 'clippings'; each 5 " long
1. Place the flimsy, disposable Al baking tin on the sturdy cookie sheet. Always use the cookie sheet to move the baking tin, or else you will potentially have major problems.
2. Rinse off the freshly cut rosemary clippings. Lay a third of the twigs down on the bottom of the Al baking pan.
3. Rinse off the thawed turkey legs and arrange them inside the disposable Aluminum baking tin over the top of the rosemary.
4. Place remaining rosemary around and on top of the legs.
5. Cover pan with a sheet of aluminum foil, then slide the legs (via the cookie sheet) into the pre-heated 375 F degree oven.
6. Cook covered for an hour.
7. Remove the aluminum foil sheet after the first hour and pour out most of the grease into a scrap container. Continue cooking, uncovered, (still at 375 F) for another half hour to an hour. Watch the bird and take out when the skin is golden brown. When fully cooked, the turkey meat pulls easily away from the bone-- internal temperature of 180 F.
8. Turn off the oven and pour the rest of the drippings into a waiting saucepan and use to make gravy**. Crumble a bit of the roasted rosemary into the oil for extra gravy flavor.
9. Wrap turkey legs up and refrigerate or freeze for later, or serve hot with Spinach-Garlic Mashed Potatoes. Discard the disposable pan.
**I forgot this step and don't have any gravy to show. You can find gravy recipes online elsewhere, such as gluten-free girl. (Use drippings instead of the chicken broth in her recipe).
(*Note* Rice flour is actually better than wheat flour for gravy making.. gluten flours clump too much. My non-celiac mother now makes all gravy with rice flour!)