It's Way Better Than Thanksgiving Turkey Turkey

Fetish Cook

"Unless you’re deep-frying turkey, I suggest you make the switch over to this method of cooking turkey – even for holidays and special occasions. Add/subtract the amount of ingredients depending on the number of people attending your amazing turkey feast. My version is for three people."
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5 h servings
Serving size has been adjusted!
Original recipe yields 3 servings

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  • Prep

  • Cook

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  1. Preheat the oven to 400F. For the first 1 hour and 30 minutes to 2 hours, you’ll want to bake the turkey on a high temp.
  2. Remember to properly rinse your turkey legs and pat-dry them with a paper towel. Do not remove the skin from the turkey. You will be dressing up the skin!
  3. Pour the EVOO into the baking pan and then place the turkey into the pan. Roll the legs around in the oil. Don’t scrunch the turkey up too close together.
  4. Note* When seasoning the turkey legs, you’re only seasoning the top halves. Don’t worry about the bottoms since you’ll be flipping the legs over much later in the cooking process.
  5. Very lightly salt and pepper each turkey leg. If you’re a salt fan, worry not. The gravy will compensate for the lightly salted turkey legs.
  6. Sprinkle the dried thyme onto each leg.
  7. Place ½ tablespoon or a “knot of butter” on each turkey leg.
  8. Place ½ tablespoon of minced garlic on each turkey leg. Add more to your liking. Don’t be afraid of garlic. It’s a good thing.
  9. Place three sprigs of rosemary into the oil, around the turkey. Then use one pulled sprig of rosemary per each leg.
  10. Sprinkle the diced onion all around the turkey legs.
  11. Place the pan of turkey into the oven. Set your timer for 20 minutes. You will need to baste the turkey about every 20 minutes on 400F for about 1 ½ hours to 2 hours.
  12. Note* The oil will pop and sizzle, but do not cover the pan.
  13. After 2 hours, flip the turkey legs over in the pan and turn your oven down to 300F.
  14. Cook 1 more hour, basting as usual.
  15. Turn your oven down to 200F and cook 30 minutes.
  16. Take the turkey from the pan and place it to the side. I usually put it on the serving plate since making gravy only takes a few moments.
  18. Place the pan of oil on a burner set to medium heat.
  19. Add the cooking wine.
  20. Add brown sugar. Make sure there are no clumps.
  21. Add all purpose flower to the pan, a little bit at a time, stirring and smashing the flower into the oil evenly. Make sure there are no clumps of flower. Flower clumps are a big no-no.
  22. Slowly pour chicken stock into the pan, stirring all the while. You might even ask someone else to pour while you stir (I make my boyfriend do this).
  23. Stir until the liquid becomes thick, as gravy should be. If the liquid never thickens, you’ve done something wrong and you should proceed to corn starch and denial.
  24. Add gravy master (mostly for color, but it does add a bit of a salty taste, which compensates for the lack of salt on the turkey itself as I mentioned earlier).
  25. Stir! Stir. Stir!
  26. Lower the heat to the lowest setting, giving the gravy a moment or two to settle.
  27. It’s time to eat!


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