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My review
Roasted Turkey Legs
36
Scott Simmons
"Delicious turkey legs with sage, thyme and pomegranate molasses bring a hint of Thanksgiving to your dinner table."
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Ingredients
4 h servings 839Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
- 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.
Footnotes
- 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.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 1724 Ratings
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Most helpful positive review
3/4/2010
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 ...
Most helpful critical review
12/1/2013
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 reaso...
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Newest
3/4/2010
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 ...
5/15/2007
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!
2/7/2010
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 f...
12/5/2008
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,...
8/31/2011
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!
1/30/2012
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!!!
1/6/2012
I want to brine the turkey for longer next time (did the minimum 2 hours) but these turned out DELICIOUS.
12/1/2013
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 reaso...