Herbed turkey legs

In keeping with the holiday theme, here is an easy recipe for turkey legs. Turkey legs and thighs are often available and are so much easier to cook than a whole turkey!

I roasted the turkey legs with a variety of fresh herbs from my herb garden. I can't say enough about the importance of using fresh herbs, especially since most are so easy to grow. Rosemary and thyme are perennials and need hardly any human care. Plant them in a sunny spot where they will get some rain, then reap the benefits.

You'll need:

3-4 turkey legs
1 teaspoon oil
Salt and pepper
Fresh rosemary, thyme and sage

These herbs are the essence of holiday cooking and are easy to grow in any sunny area. I picked 2 large sprigs of rosemary and about 6 small sprigs of thyme. I bought some fresh sage becuase it is not an herb I am (yet) growing. Rinse and dry the herbs. Pat the turkey dry and place it in a roasting pan. Slip some of the herbs under the turkey skin, then toss the rest around the meat. Rub the legs wth a small amount of oil, then sprinkle with lemon juice -- I squeezed 1/4 of a lemon over the meat, then tossed the lemon wedge in the pan. Season with salt and pepper, then cover with foil.

Roast the legs in a 400-degree oven for an hour to 90 minutes. Remove the foil for the last 20 minutes or so to brown the meat. I made gravy from the pan drippings and served the turkey with gravy, peas and the sweet potato crunch. Delicious and easy!