Juicy and tender with crispy skin, these turkey legs deliver the flavors you love in less time.
4 bone-in, skin-on turkey legs 12-14 oz. each
6 tablespoons unsalted butter, softened
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh sage, chopped
1 tablespoon kosher salt
1 tablespoon garlic powder
1 teaspoon poultry seasoning
1 teaspoon black pepper
2 cups turkey or chicken broth
(1) 32 oz. package of Main St Bistro® Family Size Signature Mashed Potatoes
Preheat over to 350 degrees F.
Allow turkey legs to come to room temperature and pat dry with paper towels.
In a small bowl, combine 4 tablespoon butter, herbs, poultry seasoning, salt and pepper and stir to combine.
Rub the herb butter mixture over turkey legs and transfer to a roasting pan. Cover with aluminum foil.
Roast turkey legs for 25 minutes then remove foil and baste with pan drippings. Continue to cook for an additional 60 minutes, basting after 30 minutes. Remove from oven when meat thermometer inserted into the thickest part of the registers 165 degrees F.
Remove from oven and cover with foil and let rest for 10 minutes before serving.
Arrange on a platter and garnish with fresh herbs if desired.
While turkey legs are resting, prepare gravy: place roasting pan on stove top and add broth scraping up turkey drippings until boiling and liquid becomes slightly thickened. Add remaining 2 tablespoon butter, fresh rosemary sprig, and stir.
Heat Main St Bistro Mashed Potatoes according to package instructions and enjoy!
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