Oven Roasted Turkey Legs

Recipe View 4 hrs Prepare the Brine: In a large, resealable bag, combine the salt and white sugar. Add enough water to fully submerge the turkey legs. Seal the bag and refrigerate for at least 2 hours, or up to 4 hours, to allow the turkey to brine. (2-4 hours)

Recipe View 20 mins Prepare the Sauce: In a saucepan, whisk together the white wine, pomegranate molasses, brown sugar, molasses, balsamic vinegar, ketchup, and Worcestershire sauce. Bring to a gentle boil over medium heat, then reduce the heat and simmer until the sauce has reduced by half, about 15-20 minutes. Stir in 1 tablespoon of sage and 1 tablespoon of thyme. Taste and adjust the sweetness, saltiness, or acidity as desired. (20 minutes)

Recipe View 10 mins Sear the Turkey Legs: Preheat your oven to 325 degrees F (165 degrees C). Remove the turkey legs from the brine and pat them thoroughly dry with paper towels. Discard the brine. Heat a large, oven-proof skillet (cast iron works exceptionally well) over medium-high heat. Sear the turkey legs on all sides until they are nicely browned. This should take about 8-10 minutes total.(10 minutes)

Recipe View 45 mins First Bake: Place the skillet with the seared turkey legs into the preheated oven. Roast uncovered for 45 minutes. (45 minutes)

Recipe View 5 mins Baste and Season: Remove the skillet from the oven. Turn the turkey legs over and season them with some of the remaining thyme and sage. Spoon a generous amount of the prepared sauce over the legs, ensuring they are well-coated. (5 minutes)

Recipe View 30 mins Second Bake: Return the skillet to the oven and roast for an additional 30 minutes. (30 minutes)

Recipe View 15 mins Final Baste and Roast: Remove the skillet from the oven once more. Repeat the seasoning and basting process, using the remaining thyme, sage, and sauce. Return the turkey legs to the oven and roast for a final 15 minutes. (15 minutes)

Recipe View 5 mins Check for Doneness and Serve: After the final roast, check the internal temperature of the turkey legs using a meat thermometer. The temperature should reach 180 degrees F (82 degrees C). If necessary, continue roasting for a few more minutes until this temperature is reached. Serve the roasted turkey legs immediately, with the remaining sauce on the side for drizzling.