"This is a great way to have a small scale turkey dinner anytime of the year. Serve with rice, noodles, or dressing. This recipe can also be increased very easily." — KERYNE
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celery stalks, cut in thirds
salt to taste
water, or as needed
Good basic recipe. I added a few extra steps:
I brined the legs with water & salt in fridge the night before. Rinsed the turkey legs. Added onions instead of celery into the legs. Mixed butter with sage, thyme, rosemary and bit of salt/ black pepper and put that between the meat/skin. I placed the legs in the pan, and sprinkled black pepper on top of skin. Poured 1 can of chicken broth in the pan and added baby carrots in the pan on the outside (love the taste), loosely cover with foil. And baked at 400 degrees instead of 350 (since I was using a small toaster oven - not the big oven, I was afraid that it wouldn't be hot enough) for 2 hours. About 1 hr 10 later, took out the foil and basted them occassionally. 30 min before taking it out, I sucked out a lot of the broth (using the baster) and used that for the gravy. This allowed for the skin to brown and crisp up. Served with potatoes, gravy and corn. It turned out good, meat broke off the bone cleanly and the skin was nicely brown and crispy. Next time I would probably keep the foil on there a bit longer and take it out a bit earlier probably 1 45 min instead of the full 2 hrs.
This was very easy to get together! I am not a fan of celery so I used onion instead and served this with brown rice in golden mushroom sauce. Yummmm
Yum. Great, easy recipe. I'm a huge onion fan, so I sliced up a white onion and inserted the pieces into slices throughout the drumsticks. It worked really well.
I roasted them for about 45 minutes covered, basting regularly, then uncovered them and turned every 20 minutes afterwards. Total time was about an hour and 45 minutes.
Thanks for the post!
This is a great recipe for those who love dark meat and don't want to be bothered cooking a whole turkey! I use broth instead of water. I also then half way through the cooking time surround the turkey legs with savoury stuffing. I keep a lid on the roasting pan until the last little while as well. It keeps the meat juicier, and then I just brown it toward the end.
I could never get my turkey legs juicy and tender...and as tasty. Quick easy delicious! I also seasoned them with my own spices...GREAT!
Very EASY, Simple recipe. You can't go wrong. I have tried this recipe twice and both times, I must say, they came out DEE-LISH-US! The first time I did not have any celery so I used slivered onions instead (very tasty). But last Sunday when I did have some celery I tried it again and OMG! The flavor those stalks put out was superb! I thought that the celery would be mushy and it was not. If was soft yet still had a firm feel when eaten. I seasoned my turkey with salt, pepper, garlic powder and a little parsley (for color). My meat was tender, juicy and fell right off the bone! We had with greens (with turkey necks), mac-n-cheese and cornbread (I uploaded a pic. I had to stop eating in order to actually take the picture. LOL). I will DEFINITELY cook my turkey legs this way from now on. I've shared with friends and they too enjoyed the recipe. Reminds me of the food my grandmother would cook everyday. Thanks for sharing Keryne!!!!
This was super easy and it turned out absolutely fantastic! I did add a brush of BBQ sauce when it was done and served hot to the table. I will certainly make this again.
I love this because I can do as little or as much with it as I want depending on my moods. What I really enjoy being able to do though is throwing a bunch of veggies in around them in the covered dish while they're cooking so that I can make a soup out of the broth later. Absolutely wonderful, thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Turkey Legs
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
** Calories: 643
** Calories from Fat: 332
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