Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

Servings: 3



Three stalks celery stalks, cut in thirds

Three turkey legs

6 tbsp. butter

salt to taste

½ cup water, or as needed



Assemble all the components.

The oven should be preheated to 350 degrees F (175 degrees C). Wash and dry the turkey legs.

Put the turkey’s legs in a standing position to simulate standing. Two or three long pockets will be made by pressing a knife downward into the deep tissue. Place a celery stick into each gap. Leg skin should be peeled back, butter-rubbed, and salt-seasoned. Replace the skin, lightly sprinkle with salt and rub in more butter. Turkey legs should be placed in a roasting pan.

Roast the legs uncovered for 1 1/2 to 2 hours or until golden brown, and a meat thermometer reads 180 degrees F (82 degrees C) for the internal temperature. While roasting, add water as necessary, and baste with butter or juices as needed.