The Croods Favorite Roasted Turkey Legs
Author: Leslie Green - The Hungry Housewife
Brined and Roasted turkey Legs
  • 4-6 Turkey Legs
  • ½ cup Kosher Salt
  • ½ cup Honey
  • 1 lemon,juiced
  • 1 teaspoon Whole Peppercorn
Compound Butter
  • ½ stick Butter,softened
  • ½ teaspoon Coarse Kosher Salt
  • ½ teaspoon Poultry Seasoning
  • ¼ teaspoon Paprika
  • ¼ teaspoon Pepper
Potatoes and Onions
  • 1 lb. Baby Red Potatoes, quartered
  • 1 medium Red Onion, thinly sliced
  • 2 tablespoons Extra Virgin Olive Oil
  • ½ teaspoon Coarse Kosher Salt
  • ¼ teaspoon Pepper
  • ¼ teaspoon Dried Rosemary
  1. To make the brine, place the salt,honey,lemon and peppercorns into a large bowl or container.
  2. Add about 1 cup of boiling water and stir to dissolve.
  3. Allow mixture to cool or add a handful of ice cubes to cool down.
  4. Add the turkey legs and cover with enough water to completely cover the turkey legs.
  5. Cover and place in the refrigerator for up to 24 hours.
  6. Preheat the oven to 400.
  7. Line a large rimmed baking sheet with foil.
  8. In a small bowl, mix together the butter,salt,poultry seasoning,paprika and pepper; set aside.
  9. Remove the turkey legs from the brine, rinse and pat dry.
  10. Rub each turkey leg with the butter mixture and place on the baking sheet.
  11. Place in oven and bake at 400 for 25 minutes.
  12. While the meat is cooking, toss the potatoes,onions,olive oil,salt,pepper and rosemary in a medium bowl.
  13. After 25 minutes. remove the turkey from the oven, evenly distribute the potatoes and onions around the turkey legs, reduce the oven temperature to 350 and bake for an additional 40 minutes.
Recipe by The Hungry Housewife at