Roast Turkey Legs

4 standard portions

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Ingredients

• 2 Turkey drumsticks (about 1–1.2kg or 2.2-2.7lb total)
• 1 Lemon
• 1 Onion (Peeled and cut into 1 cm thick slices)
• 1 tbsp Olive oil
• 2 tsp Dried rosemary
• 2 tsp Dried oregano
• 1 tsp Garlic granules
• 1 tsp Paprika
• 1 tsp Sea salt
• 1/2 tsp Black pepper
• 1 tsp Honey
• 100 ml Chicken stock or water

Method

1. Preheat the oven: 200°C fan/220°C/425°F/Gas Mark 7.
2. Prepare the roasting tray: Zest the lemon into a bowl then slice the rest and place in the bottom of a roasting tray with the sliced onion. (This is for your turkey to sit on.) Pat the turkey pieces dry with kitchen paper and place into a roasting tray on top of the sliced onion and lemon.
3. Mix the marinade: In a small bowl, mix together the olive oil, lemon zest, rosemary, oregano, garlic granules, paprika, salt and pepper.
4. Marinate the drumsticks: Rub the mixture all over both turkey pieces, making sure they are well coated. Pour the stock or water into the bottom of the tray.
5. Cook: Roast the turkey legs uncovered for 30 minutes until the skin starts to turn golden. Reduce the oven temperature to 180°C fan/200°C/400°F/Gas Mark 6 and cook for another 45–55 minutes. (Loosely cover with foil if the skin starts to brown too quickly.)
6. Check the meat is cooked: The turkey is cooked when the thickest part of the meat reaches 65°C/150F for 10 minutes, 70°C/160F for 2 minutes or 75°C/170F for 30 seconds, OR when the juice from the thickest part of the drumstick run clear.
7. Rest: Leave it for 10-15 minutes before carving and serving.