Baked Turkey Legs Connie's
By
Connie Ottman
@cottman
2
I'm a real fan of dark chicken and turkey meat. And I was feeling the season of Autumn. Therefore, bought some turkey legs and history was made:) This simple, easy recipe smells divine in the oven and tastes the same way on your plate. Left overs make an excellent turkey pot pie and/or sandwiches. Enjoy!
Ingredients
-
2fat turkey legs
-
1/2 stickbutter, softened.
-
1/2 tsppoultry seasoning (more if you like)
-
·salt and pepper to taste
-
1lemon or orange, zested
-
1/4 cchicken broth
-
2 stalk(s)celery, peeled and diced. (optional)
-
2carrots, diced. (optional)
How to Make Baked Turkey Legs Connie's
- Rinse turnkey legs and pat dry.
- Slip the skin of the turkey back over the leg. This is done by slipping your fingers between the skin and meat of the leg.
- Smear butter onto meat on both sides of the leg.
- Sprinkle meat with poultry seasoning and salt & pepper.
- Secure skin back over the leg.
- Cover legs on both side with lemon or orange zests.
- Place foil in the bottom of a long rectangular pan.
If you wish, dice carrots and celery and add to pan. - Add chicken broth to pan.
- Place turkey legs in pan.
- Roast legs at 350 degrees for one hour and twenty minutes. CAUTION: Do not over bake and since ovens are different, start checking on the turkey leg temperature after one hour. Turkey temperature should be 175 degrees when you take it from the oven.
- When ready, take turkey legs from oven and let rest 15 minutes to redistribute the juices.
- Taste your broth. If it's to your liking, spoon on turkey legs. If not, add salt, pepper and a little butter and warm, then spoon over turkey legs.
