- Megan Blumenthal's rating
- Reviewed on Nov 4th 2007
This is a great recipe for those who love dark meat and don't want to be bothered cooking a whole turkey! I use broth instead of water. I also then half way through the cooking time surround the turkey legs with savoury stuffing. I keep a lid on the roasting pan until the last little while as well. It keeps the meat juicier, and then I just brown it toward the end.