- 1/4 cup kosher salt
- 1/4 cup turbinado sugar
- 1/4 cup fresh thyme leaves
- 1/4 cup fresh rosemary leaves
- 3 bay leaves
- 2 garlic cloves
- 6 (1- to 1 1/2-lb.) turkey legs
- 3/4 cup reduced-sodium chicken broth
How to Make It
Process first 6 ingredients in a food processor 40 to 45 seconds or until finely chopped. Place turkey legs in a 13- x 9-inch baking dish, and rub with salt mixture. Cover and chill 12 to 15 hours.
Preheat oven to 400°. Transfer turkey to a roasting pan, discarding any accumulated liquid. Pour broth over turkey; let stand 30 minutes. Bake 1 hour.
Reduce temperature to 350°. Baste with pan juices, and bake 1 hour and 30 minutes to 1 hour and 45 minutes or until meat pulls away from bone, turning legs every 20 minutes. Let stand 10 minutes before serving.
Note: We tested with Sugar in the Raw turbinado sugar.