This method will work for large (8-10 lb.) whole chickens as well. It is a low and slow roast in the oven.
Two turkey legs were coated in EVOO in a roaster over: a cup of carrots, a medium onion, sweet pepper slices. I added three cups of water and placed it in a 250f oven for 5 hours, then I bumped the heat up to 375f for 3 hours more. (I got impatient.) When the temperature of the legs registered 170f, I pulled the pan out of the oven, covered the legs in foil and a heavy towel, and let them rest for twenty minutes before serving.
Underneath was lots of goodness from the roasted vegetables, which I strained for stock to make gravy. I'll be making pot pie in the future.
Underneath was lots of goodness from the roasted vegetables, which I strained for stock to make gravy. I'll be making pot pie in the future.
