Turkey Zingo Recipe

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Turkey Zingo
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Ingredients
7
Count
Nutrition
274
Calories
Total time
250
Minutes
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Ingredients:

Directions:

  1. Remove the skin from the turkey legs and cut any large pieces of skin from the wings, any left on will come off in the cooking or is easy to remove afterwards.
  2. Cooking:- Take a deep roasting dish e.g. 10 ins x 14 ins x 3 ins deep that will take all your legs and wings and lay them side by side, ideally filling the bottom of the roasting dish, the more space you have between meat the greater the sauce will evaporate, which you want to avoid.
  3. Mix all the sauces and other constituents together in a jug.Pour the sauce over the turkey ensuring that each one has sauce run over it.
  4. Cover with tin foil and cook for 4 hours at 180 degrees or Gas Mark 4.
  5. After four hours remove foil and drain off the sauce into a jug and place the turkey back into the oven for ten minutes to brown, then remove from oven.
  6. Turkey legs have sinews, if you have the knee joint on the leg give it a sharp pull and all the large sinews will pull out once it is cooked, leaving a massive piece of turkey on the bone.
  7. The sauce will settle and with some meats a layer of fat will appear on the top, remove the fat.
  8. Test the sauce, if it is too concentrated dilute to suit with water.
  9. There can be a considerable variation in the flavour and consistency of the sauce depending on which base ingredients are used, especially with commercial Soy and Tomato Sauces.
  10. If your oven is tending to run hot, check the sauce to ensure that it is not evaporating after a couple of hours, it is a slow cooking operation at a relatively low temperature and your oven may need turning down.
  11. Take the sauce and heat in a pan and thicken with corn flour to make a good visual pouring sauce, not too thin and not too thick, the sauce normally has a superb sheen.
  12. You can leave the Zingo’s in a warm oven covered with sauce and covered with tin foil for immediate use.
  13. You can also put them in dishes with the sauce and keep them refrigerated, microwave and place in an oven, replate and pour the sauce over before serving.
  14. Decorate with sliced apricots and a touch of green herbs.
  15. Any Zingo’s not sold can be put in the freezer with the sauce for use on another day.
  16. The beauty of the Zingo recipes is that with a minimal change to the recipe and another cut of meat, you have a totally different flavour.
  17. For our readers in North America, a recipe for Thanksgiving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 273.69 Kcal (1146 kJ)
Calories from fat 73.04 Kcal
% Daily Value*
Total Fat 8.12g 12%
Cholesterol 82.58mg 28%
Sodium 1240.2mg 52%
Potassium 364.18mg 8%
Total Carbs 25.18g 8%
Sugars 24.28g 97%
Dietary Fiber 0.32g 1%
Protein 25.42g 51%
Vitamin C 0.2mg 0%
Iron 3.7mg 21%
Calcium 27.1mg 3%
Amount Per 100 g
Calories 129.81 Kcal (543 kJ)
Calories from fat 34.64 Kcal
% Daily Value*
Total Fat 3.85g 12%
Cholesterol 39.17mg 28%
Sodium 588.24mg 52%
Potassium 172.73mg 8%
Total Carbs 11.94g 8%
Sugars 11.52g 97%
Dietary Fiber 0.15g 1%
Protein 12.06g 51%
Vitamin C 0.1mg 0%
Iron 1.8mg 21%
Calcium 12.8mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.1
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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