PALEO HERB ROASTED TURKEY LEGS
Turkey legs may be one of my new favorite foods. You get all the delicious turkey goodness without the hassle of having to cook an entire 15 pound monster! I spotted some huge turkey legs at my local natural foods store and I knew they had to be mine. I brought them home and threw them into a brine right away so we could have them the following night for dinner.
Brining is a process of soaking the meat in a solution of water and salt, which helps the meat to retain it's moisture while it cooks. I use a resealable plastic bag to hold the brine and meat, but you can also use a large container or even a clean bucket if need to. The brining step is not required, but I like to do it because it makes the meat so moist and juicy.
If you cook enough of the turkey legs, you even get to have turkey leftovers (yummy!) which you can use to snack on or to make into soup. Sadly we tore through these things and didn't have any leftovers, so no soup for me.
Brining is a process of soaking the meat in a solution of water and salt, which helps the meat to retain it's moisture while it cooks. I use a resealable plastic bag to hold the brine and meat, but you can also use a large container or even a clean bucket if need to. The brining step is not required, but I like to do it because it makes the meat so moist and juicy.
If you cook enough of the turkey legs, you even get to have turkey leftovers (yummy!) which you can use to snack on or to make into soup. Sadly we tore through these things and didn't have any leftovers, so no soup for me.
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Paleo Herb Roasted Turkey LegsPrep time: 15 mins Cook time: 1 1/2 hrs
Inactive:12 hrs Servings: 3-4 |
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Ingredients:
FOR THE BRINE:
- 4 cups water
- 1/4 cup sea salt
- 2 Tbsp. raw honey
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
- 1/2 tsp. ground black pepper
FOR THE TURKEY LEGS:
- 3 large turkey legs
- 2 Tbsp. extra virgin olive oil
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. dried rosemary
- 1/2 tsp. dried thyme
- Dash sea salt
- Dash ground black pepper
Equipment:
- Large resealable plastic bag
- Measuring spoons and cups
- Large saucepan
- Stirring spoon
- Paper towels
- Small mixing bowl
- Wire baking rack
- Baking pan
- Meat thermometer
Directions:
1. Combine all brine ingredients in a large saucepan over medium-high heat. Stir to combine and bring just to a boil. Remove from heat and allow to cool to room temperature.
2. Place the turkey legs in a large resealable plastic bag and pour the brine over the turkey legs. Seal the bag and place in the refrigerator (I usually put the bag inside a baking pan just in case it ever leaks). Allow the meat to marinate for 12 hours or longer.
3. Preheat oven to 350F. Rinse the turkey legs, pat dry and set aside.
4. In a small mixing bowl, combine the olive oil and seasoning and stir to combine.
5. Take each turkey leg and gently pull up the skin and rub some of the oil mixture onto the meat with your hand, and then coat the skin with some of the mixture as well. Place the turkey legs on a wire baking rack over a baking pan (to catch any drippings), and place in the oven.
6. Cook the turkey legs for about 45 minutes, turn over and cook another 45 minutes (or until the center reaches 180F on a meat thermometer). If the skin is not as crispy/brown as you want it, you can set them under the broiler for a couple minutes on each side. Serve and enjoy!
FOR THE BRINE:
- 4 cups water
- 1/4 cup sea salt
- 2 Tbsp. raw honey
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
- 1/2 tsp. ground black pepper
FOR THE TURKEY LEGS:
- 3 large turkey legs
- 2 Tbsp. extra virgin olive oil
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. dried rosemary
- 1/2 tsp. dried thyme
- Dash sea salt
- Dash ground black pepper
Equipment:
- Large resealable plastic bag
- Measuring spoons and cups
- Large saucepan
- Stirring spoon
- Paper towels
- Small mixing bowl
- Wire baking rack
- Baking pan
- Meat thermometer
Directions:
1. Combine all brine ingredients in a large saucepan over medium-high heat. Stir to combine and bring just to a boil. Remove from heat and allow to cool to room temperature.
2. Place the turkey legs in a large resealable plastic bag and pour the brine over the turkey legs. Seal the bag and place in the refrigerator (I usually put the bag inside a baking pan just in case it ever leaks). Allow the meat to marinate for 12 hours or longer.
3. Preheat oven to 350F. Rinse the turkey legs, pat dry and set aside.
4. In a small mixing bowl, combine the olive oil and seasoning and stir to combine.
5. Take each turkey leg and gently pull up the skin and rub some of the oil mixture onto the meat with your hand, and then coat the skin with some of the mixture as well. Place the turkey legs on a wire baking rack over a baking pan (to catch any drippings), and place in the oven.
6. Cook the turkey legs for about 45 minutes, turn over and cook another 45 minutes (or until the center reaches 180F on a meat thermometer). If the skin is not as crispy/brown as you want it, you can set them under the broiler for a couple minutes on each side. Serve and enjoy!
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