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Roasted Turkey Legs

By: QAEDON  
"Delicious turkey legs with sage, thyme and pomegranate molasses bring a hint of Thanksgiving to your dinner table."

Rating: This weblink has been rated 6 times with an average star rating of 4.7 Read Reviews (3)

Rate/Review | 269 people have saved this

What to Drink?

Wine Merlot
Prep Time:
2 Hrs
Cook Time:
2 Hrs
Ready In:
4 Hrs

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1/2 cup salt
  • 1/2 cup white sugar
  • 4 turkey drumsticks
  • 2 cups white wine
  • 1/2 cup pomegranate molasses
  • 1/2 cup brown sugar
  • 1/4 cup molasses
  • 1/4 cup balsamic vinegar
  • 1/2 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 4 tablespoons dried sage leaves, divided
  • 4 tablespoons dried thyme leaves, divided

Directions

  1. Place the salt and sugar into a large resealable bag. Pour in enough water to cover the turkey legs, and squeeze the bag to dissolve salt and sugar. Immerse the turkey legs in the brine, and seal the bag. Refrigerate for at least 2 hours to brine.
  2. In a saucepan, stir together the white wine, pomegranate molasses, brown sugar, regular molasses, vinegar, ketchup and Worcestershire sauce. Bring to a boil, and cook until reduced by half. Season with 1 tablespoon of sage and 1 tablespoon of thyme. Taste and adjust sugar, salt and pepper if desired.
  3. Preheat the oven to 325 degrees F (165 degrees C). Remove the turkey legs from the brine and pat dry with paper towels. Discard the brine. Heat a large oven-proof skillet over medium-high heat. Cast iron will work well. Fry the turkey, turning frequently, until browned on all sides. Place the pan with the turkey into the oven.
  4. Roast uncovered for 45 minutes in the preheated oven. Remove and turn legs over. Season with some of the remaining thyme and sage, and spoon some of the sauce onto the legs to coat. Return to the oven for an additional 30 minutes.
  5. Repeat the seasoning and baste with the sauce again, and return to the oven. Roast for 15 more minutes, then test for doneness. The internal temperature should be 180 degrees F (82 degrees C) when taken with a meat thermometer. Serve turkey with remaining sauce on the side.

Footnotes

FOOTNOTE

  • The nutrition data for this recipe includes information for the full amount of the brining solution. The sodium content recorded here is therefore artificially high . The actual amount of salt consumed will vary.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 839 | Total Fat: 13.2g | Cholesterol: 304mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 13, 2005 by May Day 
This was a fantastic everyday turkey recipe! Everyone loved it! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 15, 2007 by TRAILMONKEY 
We loved this, served it up to the inlaws on a bed of couscous. It took a while to make, but... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2008 by pauladean 
I made this recipe for Thanksgiving. My boyfriend didn't want to try it out, he's a whimp. So... MORE

 
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