Roasted Turkey Legs With Ghee

thanksgiving leftovers kid-friendly turkey small plates

Nick Kindelsperger

Serves 4 servings

Source

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

A large roasting pan with a rack

Method

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).