Herb roasted turkey legs
These herb-roasted turkey legs are all about big flavor with almost no fuss: juicy, golden-brown dark meat wrapped in crispy, herby skin. Instead of wrestling a whole bird, you roast just the legs, rubbed simply with oil, garlic, salt, pepper, sage, and thyme. They go into the oven on a bed of onions and roast until the skin crackles and the meat is tender and pull-apart juicy.
Ingredients
Instructions
Heat to 375-400°F (180-200°C).
Pat turkey/chicken dry. Rub with oil, then sprinkle salt, pepper, sage, and thyme all over, including under the skin if you can.
Place onion wedges and garlic on a baking tray or roasting pan. Lay the legs on top, skin side up.
Roast 60–70 minutes, depending on size. Baste once or twice with the pan juices.
Check doneness, internal temp should reach 165°F / 74°C in the thickest part (not touching bone). Skin should be nicely browned.
Let rest 10 minutes before serving so juices settle.
Notes
You can serve the garlic and onion on the side.
The flavor profile nods to the kind of wild fowl that might’ve been served at the first Thanksgiving: rustic, savory, and built on basic herbs rather than heavy creams or sugar. They’re perfect for a smaller gathering, a more casual “harvest feast,” or as an extra tray of dark meat alongside a traditional turkey. Pair them with roast potatoes, if you wish, or, better, with roasted squash, simple stewed beans, and cornbread, so you’ve got a meal that feels both historic and totally at home on a modern table.
Variations
You can substitute turkey legs with skin-on chicken quarters.
Source
Food in U.S.A.