Recipes Meat and Poultry Turkey Legs Oven Roasted Turkey Legs 4.6 (25) 17 Reviews 7 Photos Turkey legs are brined and then basted and baked with a delicious sauce featuring sage, thyme, and pomegranate molasses. Bring a hint of Thanksgiving to your dinner table with this recipe. Submitted by Scott Simmons Updated on February 12, 2023 Save Rate Print Share Close Add Photo 7 7 7 7 Prep Time: 2 hrs Cook Time: 2 hrs Total Time: 4 hrs Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings ½ cup salt ½ cup white sugar 4 turkey drumsticks 2 cups white wine ½ cup pomegranate molasses ½ cup brown sugar ¼ cup molasses ¼ cup balsamic vinegar ½ cup ketchup 2 tablespoons Worcestershire sauce 4 tablespoons dried sage leaves, divided 4 tablespoons dried thyme leaves, divided Directions Place salt and sugar into a large resealable bag. Pour in enough water to cover the turkey legs, and squeeze the bag to dissolve salt and sugar. Immerse turkey legs in brine, and seal the bag. Refrigerate for at least 2 hours to brine. In a saucepan, stir together white wine, pomegranate molasses, brown sugar, regular molasses, vinegar, ketchup, and Worcestershire sauce. Bring to a boil, and cook until reduced by half. Season with 1 tablespoon of sage and 1 tablespoon of thyme. Taste and adjust sugar, salt, and pepper if desired. Preheat the oven to 325 degrees F (165 degrees C). Remove turkey legs from brine and pat dry with paper towels. Discard brine. Heat a large oven-proof skillet over medium-high heat. Cast iron will work well. Fry turkey, frequently turning until browned on all sides. Place the pan with turkey into the oven. Roast uncovered for 45 minutes in the preheated oven. Remove and turn legs over. Season with some of remaining thyme and sage, and spoon some of sauce onto legs to coat. Return to the oven for an additional 30 minutes. Repeat seasoning and baste with sauce again, and return to the oven. Roast for 15 more minutes, then test for doneness. The internal temperature should be 180 degrees F (82 degrees C) when taken with a meat thermometer. Serve turkey with remaining sauce on the side. Tips The nutrition data for this recipe includes information for the full amount of the brining solution. The sodium content recorded here is therefore artificially high. The actual amount of salt consumed will vary. I Made It Print 39 home cooks made it! Nutrition Facts (per serving) 996 Calories 13g Fat 126g Carbs 72g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 996 % Daily Value * Total Fat 13g 17% Saturated Fat 4g 21% Cholesterol 304mg 101% Sodium 12363mg 538% Total Carbohydrate 126g 46% Dietary Fiber 3g 9% Total Sugars 114g Protein 72g 143% Vitamin C 18mg 20% Calcium 265mg 20% Iron 16mg 86% Potassium 1592mg 34% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.