Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
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.