If you’re looking to transform your turkey into a gourmet delight, look no further than our Maple and Mustard Glazed Turkey Legs.
This recipe brings together the sweetness of maple syrup and the tanginess of Dijon mustard, with a hint of garlic and the subtle acidity of apple cider vinegar.
It’s a simple yet sophisticated dish that will impress your guests and satisfy your taste buds.
Perfect for a special family dinner or a festive gathering, these glazed turkey legs are a testament to the art of combining flavors.
Maple and Mustard Glazed Turkey Legs
2 turkey leg/thigh sections
1/4 cup maple syrup
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
In a small bowl, combine the maple syrup, Dijon mustard, apple cider vinegar, and olive oil. Whisk together until smooth.
Add the salt, black pepper, and garlic powder to the mixture, and stir until all the ingredients are well incorporated.
Place the turkey leg/thigh sections in a large resealable plastic bag or a shallow dish.
Pour the prepared maple and mustard glaze over the turkey, ensuring that each piece is thoroughly coated.
Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 2 hours, or overnight for best results, to allow the flavors to penetrate the meat.
Preheat your oven to 375 degrees.
Remove the marinated turkey from the refrigerator and let it sit at room temperature for about 30 minutes.
Place the turkey legs on a baking sheet lined with aluminum foil or parchment paper.
Pour any remaining glaze over the turkey legs for extra flavor.
Roast in preheated oven for 45-50 minutes, or until the internal temperature reaches 165 degrees and the skin is golden brown and crispy.
Baste the turkey legs with its juices halfway through the cooking time to keep it moist and flavorful.
Once cooked, remove the turkey legs from the oven and let rest for about 10 minutes before serving.
These turkey legs are sure to be a hit with their perfect balance of flavors and tender, juicy meat.
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That skin looks so delicious Randy, another great recipe.
Thank you