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Oven Roasted Turkey Legs
Oven Roasted Turkey Legs
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Prep Time:
120 minutes
Cook Time:
120 minutes
Total Time:
240 minutes
Succulent turkey legs with savory herbs and tangy pomegranate molasses for a festive feast.
Ingredients:
  • 0.5 cup salt
  • 0.5 cup white sugar
  • 4 turkey drumsticks
  • 2 cups white wine
  • 0.5 cup pomegranate molasses
  • 0.5 cup brown sugar
  • 0.25 cup molasses
  • 0.25 cup balsamic vinegar
  • 0.5 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 4 tablespoons dried sage leaves, divided
  • 4 tablespoons dried thyme leaves, divided
Instructions:
  • In a large resealable bag, combine salt, sugar, and enough water to cover the turkey legs. Gently massage the bag to dissolve the salt and sugar. Add the turkey legs to the brine, seal the bag, and refrigerate for a minimum of 2 hours for the perfect brining process.
  • Combine white wine, pomegranate molasses, brown sugar, molasses, vinegar, ketchup, and Worcestershire sauce in a saucepan. Boil and simmer until the mixture reduces by half. Add 1 tablespoon each of sage and thyme, then adjust seasoning with sugar, salt, and pepper to taste.
  • Preheat the oven to 325 degrees F (165 degrees C). Remove the turkey legs from the brine, pat dry with paper towels, and discard the brine. Heat a large oven-proof skillet, preferably cast iron, over medium-high heat. Brown the turkey on all sides by frying it, then transfer the skillet with the turkey to the oven.
  • Roast uncovered in a preheated oven for 45 minutes. Flip the legs and season with the leftover thyme and sage, then spoon some sauce over to coat. Roast for another 30 minutes.
  • Baste again with sauce and roast for an additional 15 minutes in the oven. Check for doneness by ensuring the internal temperature reaches 180°F (82°C) with a meat thermometer. Serve the turkey with extra sauce on the side.

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