2/3 cup all purpose flour
2 tsps. kosher salt
1 tsp. Frank Davis Poultry Seasoning
1 tsp. chili powder
1/2 tsp. black pepper
6 small turkey legs
1/2 cup corn oil
1/2 cup barbecue sauce
1 cup chicken broth

The first thing to do is to make the coating mixture for the turkey legs by combining the flour with the salt, the poultry seasoning, the chili powder, and the pepper.

Then, one at a time, dredge the legs in the flour mixture in a shallow pan.

Meanwhile, heat the oil in a large skillet until it barely gives off a wisp of smoke (this will provide you with the correct temperature).

	Franksgiving 2002 Menu
		• Foil-Baked, Double-Breasted Turkey with Pan Drippings • Spicy Cajun Corn Bundle • Veggies and Beets • Garlic and Onion smashed potatoes • Lentil Soup with Vermicelli • Orange Coconut Tarts

Then very gently lower the legs down into the hot oil and brown them thoroughly, taking care to turn them on all sides.

When they've been seared (this seals in the juices and gives you a head start on the cooking process), remove them to a 13 x 9 x 2-inch pan.

Then whisk together in a small bowl the barbecue sauce and the chicken broth.

And when the blend is smooth and silky, liberally spoon it over the turkey legs.

All that's left to do now is to cover the pan tightly with aluminum foil and bake the legs in a preheated 325 degree oven for about an hour or so.

After the allotted time has lapsed, uncover the pan and bake the legs for yet another hour until the drumsticks are tender and beautifully browned.

Note: It is imperative that as the legs cook you baste them frequently to keep them juicy and moist.

When you're ready to eat, serve the legs piping hot right from the oven. I suggest that you also toss in the turkey-leg pan drippings the potatoes that you cooked earlier. It will give you the absolute ultimate in extra flavor.