Storage:Keep frozen at -18°CDefrost completely before cookingCook thoroughly before consumptionNever refreeze a thawed productGeneral InformationTurkey meat is gotten from Turkeys (poultry). The dark meat is leaner than chicken and beef, making it an excellent source of protein. It is a popular dish in North America, where it is eaten during celebrations, and also in normal dishes. It has also long been eaten by indigenes of Mexico, Central America and the southern United States.Turkey drumsticks are high in protein and help to increase the feeling of satiety; meaning that they make a person feel fuller for a longer period of time. Turkeys use their legs continuously, which is why the thighs and drumsticks are sources of flavourful, vitamin and mineral-rich dark meat.The fat content in turkey legs is in the skin and it is easy to remove the skin and eat a leaner, less fattening dish as a result.Turkey drumstick is a suitability to popular cooking styles like grilling and smoking. You can also boil, fry, and roast turkey legs.InstructionsPreheat the oven to 375°F. Heat 2 tablespoons of oil in a large frying pan over medium to high heat. Add onions, garlic and jalapenos and simmer for five minutes until the onions are tender. Add the enchilada sauce and simmer for about 8 minutes until slightly thickened.Heat the 6 tablespoons more of oil over medium to high heat until hot. Use tongs to soak each tortilla in hot oil and cover it with oil until it is supple. No need to colour (This makes it easier to roll!). Place it on a plate lined with paper towels until you are ready to use it. In a medium-sized bowl, mix ground turkey legs, pinto beans, and 2 cups of Monterey Jack. Add 1 cup of enchilada sauce and a three-quarter cup of sour cream, mix and season with salt.In a large casserole dish, place one and one-quarter cup enchilada sauce and spread evenly over the base. Place a small bowl of turkey legs mixture in the centre of the tortilla, then roll it up and place it in a bowl of enchilada sauce with the seams down. Repeat with the remaining tortillas. Spread the remaining enchilada sauce up and sprinkle with a half cup more of Monterey Jack.Bake for 15-20 minutes until the cheese foams and melts. Then decorate with coriander, cotija and pepita and serve with sour cream.Also ReadWhat Are The Different Beef Cuts?Turkey: Everything You Need To KnowTurkey Legs: A Delightful and Satisfying MealBest Turkey Recipes That Would Tease Your Taste Buds — Part OneBest Turkey Recipes That Would Tease Your Taste Buds — Part TwoChicken Gizzard: What Is It? and What Can It Be Used For?9 Tips for a Turkey-Safe HolidayIs It Safe To Cook Frozen Chicken?DisclaimerThis page serves as a summary for information purposes only, and is designed to enhance your shopping experience on the website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. You should be aware that products and their ingredients are subject to change. If you do require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label. Niyis Limited is therefore unable to accept liability for any incorrect information. If the description of the product on this page contains a link to another party's website for further information on the product, please note that Niyis Limited has no control over and cannot be hold responsible for the contents of that website. You should also note that the picture images show only serving suggestions of how to prepare your food - all table accessories and additional items and/or ingredients pictured with the product you are purchasing are not included. This data is supplied for personal use only. It may not be reproduced in any way whatsoever without Niyis Limited's prior consent, nor without due acknowledgement.
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