How to Cook Turkey Legs, the Easiest (and Most Elegant) Thanksgiving Main Dish

Up to two days before making turkey legs, remove from packaging and arrange on a baking rack or cooling rack. Sprinkle liberally with salt and rest in the fridge until skin is dry. When ready to cook, remove from fridge half an hour before cooking and preheat oven to 375°F.

Mix the salt, pepper, paprika, and oregano in a bowl. Rub on turkey legs, pressing under skin if possible. Use a pastry brush to then coat the legs in the softened butter. Return to rack and place in a roasting pan. Cover with foil. Meanwhile, mix melted butter and wine together to baste turkey with.

After 20 minutes, uncover the legs, and brush them with butter and wine mixture. Return to oven for 20 more minutes and baste again. After an hour, check to see if the meat has reached 165°F. If not, return to oven for 5-10 more minutes. For crispier skin, slide under the broiler, on low, for about two minutes. Remove rack from roasting pan and let drumsticks rest for 10 minutes. 

Put the roasting pan on the stove or transfer drippings to a saucepan. Stir in wine, cornstarch and rosemary, constantly swirling to thicken. Once the gravy starts to bubble, remove from the heat, strain into a heatproof dish and serve immediately with the drumsticks.