By Chef #313297 on April 24, 2006
Photo by Olive*
Photo by Olive*
"Small scale turkey dinner."
Serving Size: 1 (923 g)
Servings Per Recipe: 3
"I LOVE LOVE LOVE this recipe!! What a wonderful method to ensure that the turkey legs are cooked through! My legs were done and juicy at 1 1/2 hours and they had the distinctive turkey flavor, like the festival legs! I used chicken broth instead of water to roast the legs. I will do this for Thanksgiving too!! It is so easy and everybody wants the drumstick anyway!!! Thank you for this great recipe!!"
"These are great. Here's a way to speed up the cooking process: Start the legs on a grill rather than in a skillet. They are cooked through more and allow you to spend half the time cooking them in the oven. Same great taste but finished in 1.5 hours"
"I have used this recipe many times, when roasting turkey legs for two people. It is simple to make and very delicious! Roasted turkey legs are always on rotation at our house."
"These were great! My turkey legs were smaller and actually had the wings attached as well, so I only put 2 celery sticks in each of four legs. I also forgot to add the water (so much for having your husband read directions to you as your hands are covered in turkey juice and butter), but it still turned out great! We added celery salt to the seasoning and next time I think I'll make sage butter to rub the legs with."
"This was an amazing recipe!!! Even my daughter, who prefers white meat and never touches drumsticks at Thanksgiving, wolfed it down and asked if I could make it again. I LOVED the celery, but we are going to experiment this weekend using onion and garlic to see how it changes things. I also used some home made chicken broth I had on hand, instead of water, to roast the legs. Thank you for such an unexpected recipe treat!"