Honey Mustard Turkey Legs
Level up your feast with this easy take on Thanksgiving turkey.
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These roasted turkey legs are perfect if you don't want the fuss of a whole bird but still want to make a statement at the dinner table. The secret to the irresistible flavor: a dry brine and a tangy-sweet glaze, made with Maille Dijon Original Mustard. The meat turns out juicy, while the skin gets golden brown and perfectly crisp in a fraction of the time it takes to roast an entire turkey. If you're making a holiday feast for two, this is just the recipe for you!
Ingredients
For the Dry Brine
- 1/3 cup
kosher salt
- 1/4 cup
packed light brown sugar
- 1 Tbsp.
smoked paprika
- 1 Tbsp.
black pepper
- 2 tsp.
garlic powder
- 2
turkey drumsticks (2 to 2½ lbs. each; raw, not smoked), patted dry
For the Sauce
- 1/2 cup
- 3 Tbsp.
honey
- 2 Tbsp.
olive oil
- 1 Tbsp.
fresh lemon juice
- 1 1/2 tsp.
kosher salt
- 1 tsp.
black pepper
Directions
- Step 1For the dry brine: In a medium bowl, whisk together the salt, brown sugar, paprika, pepper, and garlic powder. Set aside.
- Step 2Arrange the turkey on a foil-lined baking sheet and season all over with the dry brine. Transfer to a wire rack and set the rack on the baking sheet. Refrigerate, uncovered, for at least 8 hours, ideally overnight.
- Step 3For the sauce: Preheat the oven to 400°F. In a small bowl, combine the Maille Dijon Original Mustard, honey, oil, lemon juice, salt, and pepper and mix until smooth. Reserve half the mixture in a separate bowl.
- Step 4Transfer the wire rack with the turkey to a fresh foil-lined baking sheet. Brush with the honey-mustard sauce, then roast until an instant-read thermometer inserted in the thickest parts of the drumsticks registers 165°F, about 1 hour, 25 minutes. Let rest for 15 minutes; serve with the reserved honey-mustard sauce.
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