Ingredients
-
½ cup extra-virgin olive oil
-
3 turkey legs, rinsed and patted dry
-
salt and ground black pepper to taste
-
2 teaspoons dried thyme
-
6 sprigs fresh rosemary
-
3 tablespoons butter, cut into small chunks
-
1 ½ tablespoons minced garlic
-
½ cup diced onion
-
½ tablespoon red cooking wine, or to taste
-
½ tablespoon brown sugar
-
2 tablespoons all-purpose flour
-
1 ½ cups chicken stock
-
4 dashes browning sauce (such as Gravy Master®)
Directions
-
Preheat oven to 400 degrees F (200 degrees C).
-
Pour the olive oil into a roasting pan. Place the turkey legs into the oil; turn the legs over several times to coat with oil. Sprinkle each leg with salt, black pepper, and thyme; pull the leaves from 3 sprigs of rosemary and sprinkle onto the turkey legs. Place the remaining 3 sprigs of rosemary around the legs in the oil. Place butter pieces on the legs; sprinkle each leg with garlic and scatter the onion in the pan.
-
Roast the legs in the preheated oven until the turkey skin is browned and the juices run clear, 1 1/2 to 2 hours, basting every 20 minutes. Reduce heat to 300 degrees F (150 degrees C) and turn the legs over in the pan. Roast for 1 hour, basting every 20 minutes. Reduce oven heat to 200 degrees F (95 degrees C) and roast until the skin is golden brown, about 1 more hour. Remove the turkey legs to a serving platter.
-
To make gravy, move the roasting pan with the oil and drippings to a burner set on medium heat; whisk in the cooking wine and brown sugar, stirring until the sugar has dissolved. Use the whisk to scrape up and dissolve any brown flavor bits left in the bottom of the pan. Whisk in the flour, a little at a time, and stir until the flour is smoothly incorporated into the mixture; pour in the chicken stock and whisk constantly until the gravy comes to a simmer and thickens, about 5 minutes. Stir in the gravy browning sauce; allow the gravy to simmer for 3 to 5 minutes and serve with the roasted turkey legs.
Nutrition Facts (per serving)
| 927 | Calories |
| 63g | Fat |
| 12g | Carbs |
| 74g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 3 | |
| Calories 927 | |
| % Daily Value * | |
| Total Fat 63g | 81% |
| Saturated Fat 17g | 85% |
| Cholesterol 209mg | 70% |
| Sodium 647mg | 28% |
| Total Carbohydrate 12g | 4% |
| Dietary Fiber 1g | 5% |
| Total Sugars 4g | |
| Protein 74g | 148% |
| Vitamin C 4mg | 5% |
| Calcium 104mg | 8% |
| Iron 8mg | 46% |
| Potassium 733mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
