| 1 |
Rinse turkey legs, pat dry, and lay in an 11 by 17-inch pan (or 1/2 each in 2 pans, 9 by 13 inch) |
| 2 |
In a bowl, mix salt, brown sugar, marjoram, tarragon, pepper, coriander, and garlic. Rub mixture all over turkey legs. Cover and chill 1-1/2 hours, turning several times. |
| 3 |
Put turkey and spices in a fine-mesh colander and rinse meat well under cool running water, rubbing to release as much salt as possible. Let drain. |
| 4 |
Return meat and spices to pan. Add about 1/4 inch water and cover pan tightly with foil. |
| 5 |
Bake in a 325 F. oven until meat is very tender when pierced, about 1-1/2 hours. Drain juices and skim off fat; taste juices and if not too salty, reserve for gravy.
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| 6 |
Increase oven temperature to 450 F. Return turkey to oven and bake, uncovered, until browned, 30 to 40 minutes, turning legs once. Serve hot or let cool to room temperature and chill. |
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