Lemon Soy Turkey Legs
|Soy sauce||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Dry sherry||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Finely minced fresh ginger||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced / pressed|
|Grated lemon peel||1⁄2 Teaspoon|
|Turkey legs||2 1⁄2 Pound (2 Large Size, 1 1/4 Pound Each)|
|Regular strength chicken broth||1⁄3 Cup (5.33 tbs)|
In a 7 by 11-inch microwave-proof dish, stir together soy, water, sherry, lemon juice, sugar, ginger, garlic, lemon peel, and pepper.
Add turkey legs and turn to coat on all sides with marinade.
Cover and refrigerate for at least 8 hours or up to 24 hours, turning legs over 2 or 3 times.
Drain marinade into a 2-cup glass measure and set aside.
Arrange turkey legs so large ends are toward outside of dish, then cover with heavy-duty plastic wrap and microwave on HIGH (100%) for 10 minutes.
Turn legs over.
Microwave, uncovered, on MEDIUM-LOW (30%) for 40 minutes, turning legs over after 20 minutes.
Cover and let stand for 15 minutes; meat near bone should no longer be pink when slashed.
If meat is not done to your liking, cover dish with heavy-duty plastic wrap and microwave on MEDIUM-LOW (30%) for 4 to 8 more minutes; check for doneness after 4 minutes.
Microwave reserved marinade, uncovered, on HIGH (100%) for 2 minutes or until boiling.
Stir together cornstarch and broth; add to marinade and microwave, uncovered, on HIGH (100%) for 2 minutes (stirring after 1 minute) or until sauce is thickened.
Pass at the table to spoon over individual servings.
If you have leftover turkey and sauce, refrigerate them separately.