How to make it

  • Melt the butter and oil, add sage and thyme, let flavors meld a bit- 1 minute or so.
  • Remove from heat; add boiling water, lemon juice and chicken cube; stir until combined.
  • Place legs in a greased pan, pour the butter mixture over them, turn to coat all sides.
  • Grind pepper over legs.
  • Cover with aluminum foil.
  • Bake at 175°C/350°F for a good hour, or until tender.
  • Uncover, baste, turn heat up to 220°C/425°F and roast until well browned, another perhaps half hour or so.
  • Remove roasting pan and pour off juices into a small saucepan.
  • Turn oven off, cover turkey legs loosely and return to warm oven.
  • Over high heat, reduce pan juices until thickened and creamy in consistency, about 5-6 minutes.
  • Pour over legs and serve.

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  • sosousme 5 years ago
    I didn't think they ate much turkey over in Austria...I had an Italian friend who thought it odd that we ate it, had never had it. Sounds good though ... I will try it pre Thanksgiving ~Lindy
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  • elgourmand 5 years ago
    Nice technique: a little complicated for us old farts, but interesting. It would/will be delicious. RJ
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  • lovebreezy 5 years ago
    Yes, and nice combo idea too. Rice A Phony
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