Minnesota State Fair Turkey Leg

Tim Walz:  “Corn dog?”
Hope Walz:  “I’m vegetarian.”
Tim Walz:  “Turkey then.”
Hope Walz:  “Turkey is meat.”
Tim Walz:  “Not in Minnesota.”

Inspired by Tim and his daughter Hope’s endearing viral video bantering back and forth at the MN State Fair, here’s a fun way to shake things up at your Turkey Day table.

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Ingredients

• 4 large turkey legs
• 2 tbsp olive oil
• 1 tbsp fresh rosemary (chopped) or 1 tsp dried
• 1 tbsp fresh thyme (chopped) or 1 tsp dried
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper (to taste)
• 1 lemon (optional, for zest and juice)
• 1 cup chicken broth or water

Directions

• Preheat the oven: Set your oven to 350°F (175°C).
• Prepare the turkey legs: Pat the turkey legs dry with paper towels to help the skin crisp up. Rub them all over with olive oil.
• Season the turkey: In a small bowl, mix the rosemary, thyme, paprika, garlic powder, onion powder, salt, and pepper. If using lemon, add zest to the mixture. Rub this spice blend generously over the turkey legs, ensuring they are evenly coated.
• Arrange in baking dish: Place the seasoned turkey legs in a large roasting pan or baking dish. Pour the chicken broth or water into the bottom of the pan to keep the turkey moist during roasting. If you like a tangy flavor, squeeze half a lemon over the turkey legs before roasting.
• Roast the turkey: Place the pan in the oven and roast the turkey legs for 1.5 to 2 hours, or until they reach an internal temperature of 165°F (74°C). Baste the turkey legs with the pan juices every 30 minutes to keep them juicy.
• Crisp the skin: In the last 15 minutes of roasting, increase the oven temperature to 425°F (220°C) to help crisp up the skin.
• Rest and serve: Remove the turkey legs from the oven and let them rest for 10 minutes before serving. This helps keep the juices in the meat.

Credit

Recipe inspired by Tim Walz

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