Slow Roasted Turkey Legs Sage (Printable)
Tender turkey legs slow-cooked with sage, garlic, lemon, and vegetables for a cozy, flavorful main course.
# What You Need:
→ Turkey
01 - 4 turkey legs (approximately 10.5 oz each), skin on
→ Marinade
02 - 2 tbsp olive oil
03 - 1 tbsp unsalted butter, melted
04 - 2 tbsp fresh sage leaves, finely chopped (or 2 tsp dried sage)
05 - 4 garlic cloves, minced
06 - 1 tbsp fresh lemon juice
07 - 1 tsp lemon zest
08 - 1 tsp salt
09 - ½ tsp freshly ground black pepper
→ Vegetables & Aromatics
10 - 1 large onion, sliced
11 - 2 medium carrots, sliced
12 - 2 celery stalks, sliced
13 - 1 cup chicken or turkey broth
# Steps:
01 - Set the oven temperature to 300°F (150°C).
02 - Combine olive oil, melted butter, sage, garlic, lemon juice, lemon zest, salt, and pepper in a small bowl.
03 - Pat turkey legs dry and rub marinade thoroughly over each leg ensuring even coverage.
04 - Layer sliced onion, carrots, and celery in the bottom of a roasting pan; place turkey legs on top and pour broth around them, avoiding pouring over the meat.
05 - Cover pan tightly with foil and roast for 2 hours, basting turkey legs once halfway through with pan juices.
06 - Remove foil, increase oven temperature to 400°F (200°C), and roast uncovered for 15 minutes until skin is golden and crisp.
07 - Allow turkey legs to rest 5 to 10 minutes before serving; spoon pan juices and vegetables over the portions.
# Expert Hints:
01 -
- The meat falls off the bone with barely a fork, no dry poultry disappointments.
- Your kitchen smells incredible for hours without any fussy techniques.
- It feeds four people generously and costs less than you'd expect for such an impressive main dish.
02 -
- Don't skip the drying step—wet skin will never crisp, no matter how high you raise the temperature at the end.
- Basting halfway through isn't just tradition; it's what keeps the meat juicy and helps the flavor settle throughout.
03 -
- If your pan doesn't have a tight-fitting lid, foil works perfectly—just crimp the edges so steam stays trapped inside.
- Check the pan juices halfway through; if they're evaporating too fast, add a splash more broth rather than letting things dry out.