This recipe makes my mouth water. It reminds me of the Texas Renaissance Festival and the Houston Rodeo season. Nothing says meat on a stick more than a giant, juicy turkey leg.
I say, ditch the Thanksgiving turkey breast and bring on the legs!
Without further ado…
3 turkey legs
3 tablespoons Kerrygold grass-fed butter, softened
1 tablespoon fresh rosemary, chopped
4 cloves garlic, chopped
Sea salt and pepper
Pre-heat oven to 350 degrees.
Mix softened butter with rosemary, garlic and pinch of sea salt.
Gently pull up the skin on each turkey leg and rub the butter mixture inside the skin, then fold the skin back.
Rub butter mixture on the outside of the skin, as well. Sprinkle skin with pepper and sea salt.
Put the turkey legs in a shallow dish with 1/2 cup water in the bottom and place in the oven.
Cook for 45 minutes, turn the legs over and cook another 45 minutes (or until the center reaches 180F on a meat thermometer).
For crispy skin, turn on the broiler for a couple minutes on each side.
Serve with roasted sweet potatoes and asparagus! Enjoy!