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Roasted Turkey Leg with Rice

  • 2 medium turkey legs, thawed
  • 1/4 cup water
  • 1/3 cup white wine
  • 1 Tbsp. margarine
  • salt
  • pepper
  • powdered garlic

Serves 2. Bake the legs at 350 deg. In a small covered roasting pan for 1 hour or till they will take a fork. Remove lid and continue cooking till legs become a nice brown (30 min ). Place tightly sealed foil around top of pan and lid. Reduce heat to 250 deg. and allow the legs to steam for 30 min. Legs should be very tender at this time. Remove legs, hold a leg by the small end and drag a fork over the leg toward your hand. This will loosen the skin from leg and bunch it up at a gelatinous lump near your hand. Grab that lump and pull it toward you and most of the small bones in the leg will come out. Using the fork you can now remove the meat from the leg bone. Break the meat into bite size piece's and place in a one-quart casserole dish. Use arrowroot or cornstarch to thicken the gravy. Prepare 3/4 cup instant rice as directed. Serve meat, gravy and rice all mixed together.

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