Roasting a few turkey legs is a great way to have a small scale Thanksgiving dinner. You don't need to worry about cooking a whole roasted turkey from scratch, and this recipe can be increased very easily.
Ingredients
- stalks celery stalks, cut in thirds: 3 piece
- turkey legs: 3 piece
- butter: 6 Tbsp
- salt: (to taste)
- water: 0.5 cup (or as needed)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Preheat the oven to 350 degrees F (175 degrees C). Rinse turkey legs and pat dry.
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Stand turkey legs upright (as if the turkey were standing). Press a knife downward into the deep tissue, creating 2 or 3 long pockets. Press a piece of celery into each opening. Pull back the skin on the legs, rub with butter, and season with a little salt. Put the skin back into place, rub with more butter, and season lightly with salt. Lay the turkey legs in a roasting pan. Dotdash Meredith Food Studios
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Roast uncovered until the legs are golden brown and the internal temperature is 180 degrees F (82 degrees C) when taken with a meat thermometer, about 1 ½ to 2 hours. Add more water if needed while roasting, and baste occasionally with the juices or melted butter. Dotdash Meredith Food Studios
