While cooking a whole bird is traditional, most chefs smartly cook the white and dark meat separately to achieve the best flavor and perfect level of doneness. Brining and smoking the breast and curing and roasting the legs yields the most succulent results.
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.