Lunch: Roasted Turkey Legs With Ghee
Recipe by Nick Kindelsperger These crispy roasted turkey legs are part of our over-the-top Thanksgiving bird; for the rest of the recipes, click here.
Ingredients
2 whole bone-in turkey legs (about 5 pounds total) from a 15-17-pound turkey, drumsticks and thighs separated
2 tablespoons kosher salt
1 large onion, thinly sliced
1/2 cup ghee, divided
Instructions
Toss turkey drumsticks and thighs with salt and place in an airtight container. Chill, covered, 8 –24 hours.
Preheat oven to 500 °F. Arrange onion in roasting pan and top with rack. Remove turkey from container, pat dry, and transfer to rack, skin side up. Drizzle with 3 Tbsp. ghee.
Roast 15 minutes. Turn pieces and baste with 1 Tbsp. ghee. Roast 15 more minutes, then turn pieces and baste again with 1 Tbsp. ghee. Roast 5 more minutes, baste with 1 Tbsp. ghee, then continue cooking until the thickest part of meat registers 155 °F on an instant-read thermometer, 5 –10 minutes more. Let rest at least 10 minutes (the internal temperature will rise to 165 °F).
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
