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
Prep Time
4 hrs
Dificult
Medium
Servings
4
Ingredients
Instructions
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.
