Roasted Turkey Legs

Background and History:

Roasted turkey legs are a savory delight often associated with festive feasts like Thanksgiving, but their culinary history dates back centuries. Turkey was domesticated in ancient Mexico and later brought to Europe, where it became a popular dish. Roasted turkey legs have remained a timeless favorite, appreciated for their juicy, tender meat and rich flavor.

Ingredients:

4 turkey legs
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
1 teaspoon dried sage
1/2 teaspoon cayenne pepper (adjust to taste)
Cooking twine (optional)

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 1 hour 30 minutes

Instructions:

Preheat your oven to 350°F (175°C).
In a small bowl, combine salt, black pepper, garlic powder, onion powder, thyme, rosemary, paprika, sage, and cayenne pepper. This mixture is your seasoning blend.
Rub the turkey legs with olive oil, ensuring they are evenly coated.
Sprinkle the seasoning blend all over the turkey legs, massaging it in for even coverage. If desired, you can tie the turkey legs together with cooking twine to hold them in a neater shape.
Place the seasoned turkey legs on a roasting pan or a baking sheet with a wire rack.
Roast in the preheated oven for about 1 hour and 30 minutes, or until the turkey legs reach an internal temperature of 165°F (74°C). You can baste them with pan juices during cooking for added moisture.
Remove the roasted turkey legs from the oven and let them rest for a few minutes before serving.

Nutrition Facts: (Per serving)

Calories: 320
Total Fat: 12g
Saturated Fat: 2.5g
Cholesterol: 160mg
Sodium: 700mg
Total Carbohydrates: 2g
Dietary Fiber: 1g
Sugars: 0g
Protein: 46g

Notes:

Customize the seasoning blend with your favorite herbs and spices.
Roasted turkey legs are excellent for sandwiches, tacos, or just enjoying on their own.

Allergy Warning:

Ensure there are no poultry or spice allergies among your diners. Adjust the recipe to accommodate any dietary restrictions or allergies.

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GABRIELA PEACOCK BSC HONS, MBANT

Gabriela Peacock has a BSc Hons in Health Science (Nutritional Therapy) from the University of Westminster and Nutritional Therapy Diploma from The College of Naturopathic Medicine. Gabriela is a member of the British Association for Applied Nutrition and Nutritional Therapy (BANT), adheres to the strict BANT Code of Ethics and Practice. A background in fashion modeling enlightened her to the importance of a nutritious diet and its impact on maintaining a youthful body image. Through the application of Nutritional Science, Gabriela looks to identify biochemical imbalances, which may prevent optimal health. Guidance is tailored to complement medical treatment and promote health through the provision of nutrient rich food choices and supplement protocols. Gabriela’s approach is patient-centred and evidence-based: she recognizes that each person is an individual, with unique requirements and differing health goals. Patients can expect tailor- made support based on comprehensive health screens, dietary assessment, laboratory testing and ongoing nutritional management.