2 hours minutes
2 hours minutes
- 1/2 cup salt
- 1/2 cup white sugar
- 4 turkey drumsticks
- 2 cups white wine
- 3/4 cup Pomegranate Balsamic Condimento
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 4 tablespoons dried sage leaves, divided
- 4 tablespoons dried thyme leaves, divided
- 4 tablespoons Basil Olive Oil
- Place the salt and sugar into a large zip-lock bag. Pour in enough water to cover the turkey legs and squeeze the bag to dissolve salt and sugar. Immerse the turkey legs in the brine and seal the bag shut. Refrigerate at least 2 hours or overnight to brine.
- Preheat the oven to 325 degrees.
- In a saucepan, stir together the white wine, Pomegranate Balsamic Condimento, brown sugar, regular molasses, ketchup and Worcestershire sauce. Bring to a boil and continue cooking until reduced by half. Season with 1 tablespoon of sage and 1 tablespoon thyme. Adjust sugar and spice to taste.
- Remove the turkey legs from the brine and pat dry with paper towels. Discard the brine. Heat a large oven-proof skillet over medium-high heat. Brown the turkey legs in the Basil Olive Oil, turning frequently, until golden brown on all sides. Place the pan with the turkey into the oven.
- Roast uncovered for 45 minutes in the preheated oven. Remove and turn legs over. Season with some of the remaining thyme and sage and spoon some of the sauce onto the legs to coat. Return to the oven for an additional 30 minutes.
- Repeat the seasonings and baste with the sauce again, and return to the oven. Roast for 15 more minutes, then test for doneness. The internal temperature should be 180 degrees F when taken with a meat thermometer.
- Serve turkey with the rest of the sauce.