Roasted Turkey Leg with Herbs

Slow-cooked turkey legs are this year’s ultimate Thanksgiving hack. No basting, no inevitable dry meat - no fuss at all. All you have to do is make an easy festive herb butter, wrap everything in foil and let it roast unsupervised. This recipe allows for all of the Thanksgiving sides that really can’t fit in your oven alongside a 15 lb turkey. Slow-roasting turkey legs will create a fall-off-the-bone texture in just a few hours. It’s a very forgiving cooking tactic and difficult to mess up. If you’re looking for the perfect way around cooking that complicated roast turkey, these roasted legs are the best way to wow your guests this year.

½ cup (1 stick) butter, room temperature
1 Tbsp. fresh rosemary, chopped
1 Tbsp. fresh thyme, chopped
2 tsp. sea salt
½ tsp. black pepper, freshly ground
4 (10-12 oz) turkey drumsticks, skin-on, bone-in

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3). In a small bowl, combine butter, rosemary, thyme, salt, and pepper.

Pat turkey legs dry, then generously coat with butter mixture. Using your hands, rub butter mixture under skin.

Wrap each turkey leg in foil and place on a wire rack set in a baking sheet (you can also use a large baking dish; tightly cover top of dish with foil).

Bake turkey legs until an instant-read thermometer inserted into thickest part registers 165°F, about 2 hours.

Unwrap turkey (or uncover dish). Heat broiler. Broil turkey on high, watching closely, until skin is crispy, 8-10 minutes.

Let rest at least 10 minutes before serving.