Delicious turkey legs with sage, thyme and pomegranate molasses bring a hint of Thanksgiving to your dinner table.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the salt and sugar into a large resealable bag. Pour in enough water to cover the turkey legs, and squeeze the bag to dissolve salt and sugar. Immerse the turkey legs in the brine, and seal the bag. Refrigerate for at least 2 hours to brine.

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  • In a saucepan, stir together the white wine, pomegranate molasses, brown sugar, regular molasses, vinegar, ketchup and Worcestershire sauce. Bring to a boil, and cook until reduced by half. Season with 1 tablespoon of sage and 1 tablespoon of thyme. Taste and adjust sugar, salt and pepper if desired.

  • Preheat the oven to 325 degrees F (165 degrees C). Remove the turkey legs from the brine and pat dry with paper towels. Discard the brine. Heat a large oven-proof skillet over medium-high heat. Cast iron will work well. Fry the turkey, turning frequently, until browned on all sides. Place the pan with the turkey into the oven.

  • Roast uncovered for 45 minutes in the preheated oven. Remove and turn legs over. Season with some of the remaining thyme and sage, and spoon some of the sauce onto the legs to coat. Return to the oven for an additional 30 minutes.

  • Repeat the seasoning and baste with the sauce again, and return to the oven. Roast for 15 more minutes, then test for doneness. The internal temperature should be 180 degrees F (82 degrees C) when taken with a meat thermometer. Serve turkey with remaining sauce on the side.

Note

The nutrition data for this recipe includes information for the full amount of the brining solution. The sodium content recorded here is therefore artificially high . The actual amount of salt consumed will vary.

Nutrition Facts

996.4 calories; protein 71.6g 143% DV; carbohydrates 125.5g 41% DV; fat 13.2g 20% DV; cholesterol 303.6mg 101% DV; sodium 12363.1mg 495% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/05/2010
I just took some worcestershire sauce some red onions salt pepper garlic powder un seasoned meat tenderizer honey.covered in pan with foil 300 degress 1 1/2 hours came out so good meat falling off the bone Read More
(39)

Most helpful critical review

Rating: 2 stars
03/06/2014
I made this according to the directions. The glaze is basically a BBQ sauce. The instructions made a lot. It was very wasteful. It smelled nice while cooking down but my son the only reason I was making turkey legs said that it was too sweet. If you are making four turkey legs you could probably cut this recipe (the glaze portion) to a quarter or an eighth of what it calls for. Read More
(5)
24 Ratings
  • 5 star values: 17
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
03/05/2010
I just took some worcestershire sauce some red onions salt pepper garlic powder un seasoned meat tenderizer honey.covered in pan with foil 300 degress 1 1/2 hours came out so good meat falling off the bone Read More
(39)
Rating: 5 stars
05/15/2007
We loved this served it up to the inlaws on a bed of couscous. It took a while to make but it was really delicious. The only problem was that we didn't make enough for left overs! Read More
(23)
Rating: 4 stars
11/13/2005
This was a fantastic everyday turkey recipe! Everyone loved it! Read More
(19)
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Rating: 5 stars
02/08/2010
This was a very tasty way to prepare turkey legs. I made the sauce but didn't have the pomengranate molases so I used half regular molasses and half honey to make up the difference. I used fresh sage. I basted the legs 3 times during the roasting. Hubby said they were great too! Thanks for sharing your recipe! Read More
(17)
Rating: 4 stars
12/05/2008
I made this recipe for Thanksgiving. My boyfriend didn't want to try it out he's a whimp. So I just made mine with the sauce. He ended up wanting to eat mine! Go figure. just the way I like it with the ends crunchy and flavored with sauce. It seemed to put a glaze with crunchy juiciness. I also ended up using the sauce on a pork roast not as good as the turkey legs but still very moist. Read More
(15)
Rating: 5 stars
09/01/2011
This is a great recipe. Everyone loves this - from my toddler to Great-Grandma. I even made it without the pomegranate molasses and it still tasted yummy. Try it! Read More
(6)
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Rating: 5 stars
01/30/2012
This is a great recipe!!!! the legs came out juicy and with great flavor. I make it for christmas and everybody loved it. Thanks for sharing!!! Read More
(5)
Rating: 2 stars
03/05/2014
I made this according to the directions. The glaze is basically a BBQ sauce. The instructions made a lot. It was very wasteful. It smelled nice while cooking down but my son the only reason I was making turkey legs said that it was too sweet. If you are making four turkey legs you could probably cut this recipe (the glaze portion) to a quarter or an eighth of what it calls for. Read More
(5)
Rating: 5 stars
01/06/2012
I want to brine the turkey for longer next time (did the minimum 2 hours) but these turned out DELICIOUS. Read More
(4)