Alison Roman’s Slow Roasted Turkey with Garlic and Herbs | Natalie Cooks

Name: Alison Roman’s Slow Roasted Turkey with Garlic and Herbs | Natalie Cooks
Total time: 255 min
Ingredients: 2 tbsp kosher salt; 1 tbsp coarsely ground black pepper; 1 tbsp light brown sugar; 4 lbs whole turkey legs, (drumstick and thigh connected*); 2 large heads garlic, (halved crosswise to expose the cloves inside (leave skin on)); 2-4 large shallots or small red onions, (quartered lengthwise (leave skin on)); A few sprigs of thyme ((or use sage, oregano, or a combo)); 4 cups olive oil ((sub in 2 cups chicken or duck fat if you can get your hands on some)); *If you can’t find turkey legs, know that you can also use chicken legs.; Make ahead: ~ turkey can be seasoned 2 days ahead. Turkey can be roasted up to 3 days ahead; stored, wrapped and refrigerated. Rewarm in a 275°F oven until warmed through, 30–40 minutes.

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I love everything about this take on the Thanksgiving turkey. I’m personally just not big on cooking a giant turkey - it’s easy to mess up and all I really ...

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Ingredients

2 tbsp kosher salt
1 tbsp coarsely ground black pepper
1 tbsp light brown sugar
4 lbs whole turkey legs, (drumstick and thigh connected*)
2 large heads garlic, (halved crosswise to expose the cloves inside (leave skin on))
2-4 large shallots or small red onions, (quartered lengthwise (leave skin on))
A few sprigs of thyme ((or use sage, oregano, or a combo))
4 cups olive oil ((sub in 2 cups chicken or duck fat if you can get your hands on some))
*If you can’t find turkey legs, know that you can also use chicken legs.
Make ahead: ~ turkey can be seasoned 2 days ahead. Turkey can be roasted up to 3 days ahead; stored, wrapped and refrigerated. Rewarm in a 275°F oven until warmed through, 30–40 minutes.