Roasted Turkey Legs

A whole turkey is a lot of bird for a small table, and turkey legs are the answer for a smaller gathering. They give you the deep, roasted flavor of the holiday, and the brine makes them juicy in a way that forgives a little inattention in the oven. Most of the time here is the legs sitting in the brine overnight, so the hands-on work is light. You have earned a main that feels like an occasion.

The turkey is real nourishment on this plate. Poultry is a source of protein and selenium, and selenium supports immune function and thyroid health, both of which carry weight when you are working Autoimmunity toward Remission. The brine and the herbs season without any of the off-limits spices, so the flavor comes from real garlic, rosemary, and thyme.

There is also a gift inside the gift here. Once you have eaten the meat, the bones make excellent broth, so nothing of the bird is wasted. Roast the legs until the skin crackles, carry them to the table whole, and let them look like the centerpiece they are.

Ingredients

Brine:

• 8 cups water
• 1/4 cup sea salt
• 1/8 cup apple cider vinegar
• 4 garlic cloves, minced
• 1 bay leaf

Turkey and seasoning:

• 4 small turkey legs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme

Omit the black pepper the source lists, which is off-limits on strict AIP. The garlic, onion powder, rosemary, and thyme season the legs fully without it.

Method

• Bring the water, salt, apple cider vinegar, garlic, and bay leaf to a boil to make the brine, then let it cool completely. Chill it fully before using.
• Submerge the turkey legs in the cold brine and refrigerate overnight.
• Heat the oven to 400F. Stir together the garlic powder, onion powder, rosemary, and thyme.
• Rinse the legs, pat them dry, and rub them all over with the seasoning blend.
• Roast on a sheet pan for 20 minutes at 400F, then drop the oven to 300F and continue 15 to 30 minutes more, until the legs are cooked through. Larger legs take longer, so judge by doneness rather than the clock. (verify - source figure)

Air fryer variation

Brine the legs as written. Pat them dry, season, and air fry at about 380F for 25 to 35 minutes, turning once or twice, until the skin is crisp and the legs are cooked through. Smaller legs finish faster, so check the largest one before pulling them. (verify - untested conversion)

*Adapted from acleanplate.com*