| FRIED TURKEY FOR TWO |
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2 Servings6 tablespoons all-purpose flour 1 teaspoon salt 1/2 teaspoon dried summer savory 1/4 teaspoon dried sage 1/4 teaspoon dried marjoram 1/4 teaspoon dried thyme 1/8 teaspoon pepper 2 turkey legs (about 1-1/4 to 1-1/2 pounds each) CRISCO shortening for frying 1-3/4 cups water Combine flour, salt, summer savory, sage, marjoram, thyme, and pepper. Remove 1/4 cup seasoned flour and set aside. Coat turkey legs well with remaining flour. Melt enough Crisco, about 1-1/2 cups, in a deep 10-inch skillet to measure 1/2 inch at bottom of skillet. Add coated turkey legs and cook for 15 minutes over medium heat, turning to brown well on all sides. Remove turkey from skillet. Remove all but 1/4 cup fat from skillet. Return turkey legs to skillet and add 1/4 cup water. Cook covered over low heat for 1 hour to 1 hour and 10 minutes or until fork-tender, turning several times. Place turkey legs on serving platter. Add reserved seasoned flour to remaining 1 -1/2 cups water. Stir into hot drippings over medium-high heat. Continue to stir until boiling; cook for 2 to 3 minutes. Serve hot gravy with turkey legs. |
