Growing up I was a super picky eater. Literally, my nickname was “Birdwoman” because I picked at my food like a bird. Cute I know. But one thing I would always eat was turkey legs. To the point where my Mom will still make my “favorite” dinner whenever I come home. Luckily my hubby and little sous chefs also enjoy chowing down on some big honkin’ legs. So needless to say they are on regular rotation for our dinner menu.

The best part about Turkey legs is how easy they are to make. I mean, super super simple. Probably the easiest thing you will ever make from this blog. Seriously. Three ingredients, five minutes of prep and dinner is ready to pop in the oven.

Here is a tip – and this is crucial. You have to use Turkey legs. Turkey breasts and turkey cutlets do.not.work. Trust me. I made that mistake once, and my husband has never let me live it down. The store didn’t have legs, I was trying to impress my new boyfriend, so I grabbed the cutlets instead. Cooked everything the same, and we had hockey pucks for dinner. Nice, round, hard hockey pucks. 17 years later and it’s still a bone of contention.

Recipe

• 2-4 turkey legs
• 3 tbs Herbs de Provence
• 3 tbs olive oil

Preheat your oven to 325. The secret to great turkey legs is this: “low and slow”. This makes them nice and tender. Almost fall off the bone tender. Yum.

Place your turkey legs in a roasting dish, and drizzle with olive oil. Sprinkle your herbs and add some salt and pepper to taste. Rub the turkey legs so they are nice and coated. That’s it! Super simple.

Cover with tinfoil and pop in the oven for 75 – 90 (75 if 2 legs, 90 for 4 legs) minutes or until the internal temperature reaches 160 degrees.

Let sit for 10 minutes then dig in! They are delicious served with smashed potatoes, mashed potatoes, risotto, or even pasta. Whatever your fancy! I also love to make a turkey salad with the leftovers.

Bon Appetit!