When I roast a turkey, everyone in my family goes for the white meat. I am the only one opting for the drumstick or thigh. That is, until I fix Turkey Legs and Gravy. Years ago in the 60s, turkey legs in the meat case at the store went for thirty-nine cents a pound. I could afford that. The problem was to figure out a recipe that my family would eat.

Growing up, Mother never cooked a young chicken. We didn't eat fryers. The old girl had to be beyond working for her feed. i.e., laying eggs, before she became Sunday dinner. Her advanced age guaranteed that she must be boiled until tender. Mother would dip the cooked chicken parts in beaten egg, shake in a sack of seasoned flour and fry in a skillet with lard until lightly browned. The broth made wonderful gravy.

Why not fix the turkey legs the same way? Why not, indeed! I put the turkey legs in a large kettle, added some celery, carrot and onions and boiled until the meat was tender. That took a while. I learned that cooking until the meat fell off the bone gave me large pieces to coat with flour and brown in melted margarine. It worked! I still buy turkey legs, but pay much more per pound than I did back then.

TURKEY LEGS & GRAVY
2 or 3 turkey legs (thighs work, too, but drumsticks are cheaper)
1 small onion, chopped
1 carrot, peeled and sliced
1 stalk celery, chopped
1 bay leaf
1/2 teaspoon dried basil, crushed
About 1/2 cup margarine, melted
About 1 cup plain flour
Salt and pepper to taste

In large kettle, place turkey legs, onion, carrot, celery, bay leaf, salt and pepper with water to cover. Bring to a boil. Reduce heat and simmer until turkey legs are tender. That could take three-quarters of an hour or longer. Meat should start to fall off the bones. Remove legs from broth to cool. When cool enough to handle, remove meat from bones in big chunks. Discard bones and skin. Boil broth down to 2 cups. Strain and set aside. Coat turkey pieces in flour. In large skillet, heat margarine until hot and bubbly but not browned. Add floured turkey meat. Brown on one side. Turn and brown the other side. Add more margarine, if needed. Remove meat from skillet to a warm platter. Add enough margarine to make one half cup of drippings. Add one fourth cup flour. Stir and cook over medium heat until smooth and bubbly. Add reduced turkey broth. Cook and stir over medium heat until thickened. Serve gravy over boiled or mashed potatoes or stove-top dressing. Delicious!