Reviewed: Nov. 27, 2009

I totally agree, this is the greatest dish. I added carrots and potatoes that I had pre-boiled, for the last hour. I also added half a pear prior to that, after the legs had roasted maybe half an hour. I also didn't put butter under the skin but just added it to the roast and occasionally basted and I used no spices or herbs, just salt and pepper. In my 54 years of eating other people's good cooking (my Mom, sisters, etc.), I have to say, this is about the best turkey, the best potatoes, and the best carrots I've ever had (and I made it, still can't believe it). Thankyou so much for this. And it took 15 minutes of shopping and 15 minutes of prep time!

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Savory

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Reviewed: Nov. 23, 2009

i followed reviewer ink's directions and it came out really good. i will say that if i didn't.. i don't believe it would have come out as tasty. still sorta tough, though. i guess turkey will never be as juicy as other poultry.

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latoyanic

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Reviewed: May 22, 2009

The recommended cooking time is WAY too long. They came out really dry, even with my oven thermometer showing the right temp. The second time, I shortened the cooking period, and they were much better, but we didn't love them.

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rocketD

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Apr. 15, 2009

I added a little Jamaican jerk dry seasoning and it was great, hubby liked it too! A nice alternative to another recipe I normally use to cook my turkey legs.

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MrsAdams

Cooking Level: Beginning

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Reviewed: Nov. 27, 2008

Delicious. Simple to make and tastes great.

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Schilla

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Reviewed: Oct. 27, 2008

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.

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Reviewer:

ink

Cooking Level: Beginning

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Reviewed: Oct. 10, 2008

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!

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Cam

Cooking Level: Intermediate

Home Town: Kent, Washington, USA

Living In: Auburn, Washington, USA

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Reviewed: Sep. 11, 2008

The celery really made the turkey good. might try cooking in cekery suop next time.

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sliker's-Kitchen

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2008

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!

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Vanessa

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Davis, California, USA

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Reviewed: Jun. 29, 2008

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!

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Leslie

Cooking Level: Expert

Home Town: Winthrop, Massachusetts, USA

Living In: Hollywood, Florida, USA

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Reviewed: Dec. 8, 2007

My children are very particular about what they eat. I stuffed the legs with onions rather than celery and I used a turkey injector and added some of my own seasoning which is simply spices from the cabinet and water. I made three my son ate two! We will definitely have this again.

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MoinLithonia

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Lithonia, Georgia, USA

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Reviewed: Nov. 4, 2007

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.

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Megan Blumenthal

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Nov. 18, 2006

Thanksgiving is only 5 days away & I want you to know how much I appreciate your recipe. There are 6 family members that fight over the turkey legs. I don't think I'll have that problem this year> I'll use your wonderful recipe & we'll all be happy !! Legs for all!!(I've tried it already & its great)

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SYLVIE965

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Reviewed: Apr. 27, 2006

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.

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