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 easily doubled to serve more people.
Ingredients
- 3 stalks celery stalks , cut in thirds
- 3 turkeys legs
- 6 tablespoons butter
- salt to taste
- 0.5 cups water , or as needed
Instructions
-
1
Gather all ingredients.
-
2
Preheat the oven to 350 degrees F (175 degrees C). Rinse turkey legs and pat dry.
-
3
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. Pour in water.
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4
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.
Nutrition Facts
Per serving
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