Slow Roasted Turkey Legs Sage (Printable version)

Tender turkey legs roasted slowly with sage, garlic, lemon, and savory vegetables for rich flavor.

# What You'll Need:

→ Turkey

01 - 4 turkey legs with skin, approximately 10.5 oz each

→ Marinade

02 - 2 tablespoons olive oil
03 - 1 tablespoon unsalted butter, melted
04 - 2 tablespoons fresh sage leaves, finely chopped or 2 teaspoons dried sage
05 - 4 garlic cloves, minced
06 - 1 tablespoon fresh lemon juice
07 - 1 teaspoon lemon zest
08 - 1 teaspoon salt
09 - ½ teaspoon freshly ground black pepper

→ Vegetables & Aromatics

10 - 1 large onion, sliced
11 - 2 carrots, sliced
12 - 2 celery stalks, sliced
13 - 1 cup chicken or turkey broth

# Directions:

01 - Preheat the oven to 300°F.
02 - Combine olive oil, melted butter, sage, garlic, lemon juice, lemon zest, salt, and black pepper in a small bowl to form the marinade.
03 - Pat turkey legs dry using paper towels. Generously rub the marinade over each leg ensuring even coverage.
04 - Lay sliced onion, carrots, and celery evenly in the bottom of a large roasting pan. Place turkey legs on top, then pour broth around them without drenching the meat.
05 - Cover the roasting pan tightly with aluminum foil and roast for 2 hours, basting turkey legs once halfway through cooking.
06 - Remove the foil, increase oven temperature to 400°F, and roast uncovered for 15 minutes until skin is golden and crisp.
07 - Allow turkey legs to rest for 5 to 10 minutes before serving. Spoon pan juices and vegetables over each portion.

# Expert advice:

01 -
  • Turkey legs transform into impossibly tender, juicy meat with virtually no fussing required.
  • The sage and garlic create a flavor that tastes like you spent hours in the kitchen, but you barely did anything.
  • It's naturally gluten-free and feeds four people with minimal prep work.
  • The crispy skin at the end gives you that satisfying textural contrast.
02 -
  • Don't skip the drying step before rubbing in the marinade—wet skin won't crisp, and you'll end up disappointed.
  • That halfway basting isn't optional; it's what keeps the meat from drying out during the long, low roast.
  • The final high-heat crisping is essential; it transforms the skin from rubbery to shatteringly good in just 15 minutes.
03 -
  • Always let the turkey legs come to room temperature for about 30 minutes before roasting; it ensures even cooking from edge to center.
  • Save every drop of those pan juices—they're liquid gold for gravy, and they taste better than anything from a can.

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