Turkey Legs with Butter and Sageby Valentine Kitamura
You don't have to cook the whole bird!!!
This recipe is great for those who enjoy just the dark meat, or are short on time, or for a smaller crowd!
They are perfect with a decadent mash potato or roasted butter squash.
Turkey Legs with Butter and Sage
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2 liters of water
½ cup kosher salt
½ cup brown sugar
2 Tbsp turkey or Italian seasoning
whole bay leaf
- 150g butter, softened
20g fresh sage, roughly chopped, or more if you use dried sage
- 1 garlic clove, crushed
- ½ onion, very finely chopped
- 2 x 900g turkey drumsticks
200ml chicken stock
For the turkey
In a pot, combine water with the salt, sugar, brown sugar, 2 tablespoons seasoning blend, and bay leaf. Bring to a boil then remove from heat. Allow to cool, then pour into a large container or bowl filled with ice. When mixture is cold, submerge turkey in the brine. Cover the container and brine in the refrigerator for 4 to 6 hours, more if you have time, up to 12 hours.
Preheat the oven to 400F. Drain the brining liquid and pat dry the turkey legs.
Mix the butter with the chopped sage, garlic, onion and seasoning. Loosen the skin from the turkey drumsticks and rub half the butter under the skin, then reshape and rub the remaining butter on top. Put the turkey in a large roasting tin and pour in the stock.
Roast for 55-60 mins, basting with the buttery juices halfway through cooking, until the turkey is cooked through and the juices run clear. Leave to rest for 10 mins, then serve with the buttery sauce.