Ours is a divided nation. Always two sides to every issue. The same holds true when I host Thanksgiving (as I have done for the last 27 years). You got your white meat folk and your dark meat folk. They just want it their way. Period.
And if you are a dark meat aficionado, you only care about one thing as you go through the serving line: you want a turkey leg on your plate. The rich, dark meat of the leg is exquisite. The leg sticks out from the body of the turkey and gets a 360º roast as a result. The skin is crisp and the meat that lies below is moist and succulent. Like melt in your mouth succulent.
But someone screwed up when they designed the turkey. That frigtard went and made it a biped. You invite 20 people over for Thanksgiving and 10 of them will be dark meat lovers. How do you divide 2 legs among 10 dark meat lovers? Tapas? Whiskey tango foxtrot: no one wants tapas at Thanksgiving.
So I solve the issue every year by buying a dozen turkey legs and roasting them up in the oven. Then I have turkey legs up the wazoo and everyone is happy. The white meat folk gots their white meat. The dark meat folk gots their legs. All god's chillun be happy.
Roasting turkey legs is insanely easy. This makes it a great meal to have any time of the year...not just for Thanksgiving. Turkey legs are especially popular with kids. Not only do they taste great, you don't need utensils. You get to eat them like a caveman.
As an added bonus, turkey legs are dirt cheap. You get a lot of meat for not much money. This recipe serves 4 and can easily be scaled up or down...the cooking time remains the same.
4 turkey legs
4 tablespoons extra virgin olive oil
Fresh ground black pepper
- Preheat oven to 350º.
- Pour 1 tablespoon of olive oil on each leg and rub oil over entire leg.
- Place legs on a roasting pan or rimmed baking pan. Sprinkle each with salt and pepper.
- Place pan in oven and roast legs for 1 1/2 hours.
- When done cooking, divide among plates and serve.