Legs! Legs! Turkey Legs!
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.
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