Description
This is a great way to have a small scale turkey dinner anytime of the year. Serve with rice, noodles, or dressing. This recipe can also be increased very easily.
Ingredients
- 3 stalks celery stalks, cut in thirds
- 3 turkey legs
- 6 tablespoons butter
- salt to taste
- ½ cup water, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Rinse the turkey legs and pat dry.
- Stand the turkey legs upright (as if the turkey were standing). Press a knife downward into the deep tissue
- creating 2 or 3 long pockets. Press a piece of celery into each opening. Pull back the skin on the legs
- rub with butter
- and season with a little salt. Put the skin back into place
- rub with more butter
- and season lightly with salt. Lay the turkey legs in a roasting pan.
- Roast uncovered for 1 1/2 to 2 hours
- until the legs are golden brown and the internal temperature is 180 degrees F (82 degrees C) when taken with a meat thermometer. Add more water if needed while roasting
- and baste occasionally with the juices or butter.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Servings: 3