Back when I started making bone broth and thus needed to procure bones, this was the way I did it. Flashbacks to RenFest, anyone? Just don’t eat these in the middle of the day, unless you’re prepared for a three-hour turkey coma. I’m seriously considering using these as a sleep aid. All that aside, these make the perfect Thanksgiving entree for a small, no-muss-no-fuss evening with just a few people. Served with cranberry sauce on top and sides of sweet potatoes, asparagus, and a Waldorf-style green salad, you’ve got a simple and plenty-satisfying autoimmune protocol dinner.
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- In a stockpot, combine the water, salt, vinegar, garlic, and bay leaf. Boil. Allow to cool, then chill completely in the fridge or freezer.
- When cold, add the turkey, cover, and chill overnight.
- Preheat the oven to 400F and combine the remaining ingredients.
- Rinse the turkey legs and pat them dry, then cover in the seasoning mix.
- Lay on a baking sheet and roast 20 minutes. Reduce the heat to 300F and roast another 15-30 minutes, or until the turkey is cooked through. Cooking time will vary depending on how large your turkey legs are.
- To serve, wrap the bone-out side in aluminum foil, and prepare for a big, delicious mess.