Roasted Turkey Legs
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
46
Spice
61
Sweetness
57
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Salt1 cup
White Sugar2 cups
White Wine1 cup
Pomegranate Molasses1 cup
Brown Sugar1 cup
Molasse1 cup
Balsamic Vinegar1 cup
Ketchup2 tbsps
Worcestershire Sauce4 tbsps
Thyme Leaves (dried, divided)Directions:
1
Place the salt and sugar into a large resealable bag
2
Pour in enough water to cover the turkey legs, and squeeze the bag to dissolve salt and sugar
3
Immerse the turkey legs in the brine, and seal the bag
4
Refrigerate for at least 2 hours to brine
5
In a saucepan, stir together the white wine, pomegranate molasses, brown sugar, regular molasses, vinegar, ketchup and Worcestershire sauce
6
Bring to a boil, and cook until reduced by half
7
Season with 1 tablespoon of sage and 1 tablespoon of thyme
8
Taste and adjust sugar, salt and pepper if desired
9
Preheat the oven to 325 degrees F (165 degrees C)
10
Remove the turkey legs from the brine and pat dry with paper towels
11
Discard the brine
12
Heat a large oven-proof skillet over medium-high heat
13
Cast iron will work well
14
Fry the turkey, turning frequently, until browned on all sides
15
Place the pan with the turkey into the oven
16
Roast uncovered for 45 minutes in the preheated oven
17
Remove and turn legs over
18
Season with some of the remaining thyme and sage, and spoon some of the sauce onto the legs to coat
19
Return to the oven for an additional 30 minutes
20
Repeat the seasoning and baste with the sauce again, and return to the oven
21
Roast for 15 more minutes, then test for doneness
22
The internal temperature should be 180 degrees F (82 degrees C) when taken with a meat thermometer
23
Serve turkey with remaining sauce on the side