Roasted Turkey Legs with Fennel and Baby Potatoes
I might like turkey better than chicken. I mean, who doesn’t love a good roasted turkey leg? Do turkey legs remind anyone else of the Renaissance Faire? Now, this recipe for roasted turkey legs with fennel and baby potatoes is just a bit fancier than the ones you’ll find at the Renaissance Faire, but you can still invite a few friends over and dress up to eat it since the Pennsylvania Renaissance Faire doesn’t start until August.
Check out this throwback of me eating a turkey leg at the Renaissance Festival in Maryland: 
I picked up the turkey legs at Weis on a whim. I bought the baby potatoes and fennel from Smucker’s Produce at the West Shore Farmers Market. This recipe turned out perfectly. The turkey legs come out crispy on the outside and tender on the inside. The potatoes are soft and flavorful and the fennel adds the perfect touch of savoriness.
First, slice up the fennel and layer it in a baking dish with the baby potatoes. How pretty is that?
Next, place those delicious turkey legs on top and sprinkle with the spices.
Top the turkey with butter and pour in some broth. Bake, uncovered, for an hour and a half, basting the turkey with the broth every once in a while.
Roasted Turkey Legs with Fennel and Baby Potatoes
Ingredients
- 2 turkey legs
- 1 pt baby potatoes
- 1 fennel bulb sliced
- 4 cloves garlic minced
- 1 Tbsp thyme
- 2 bay leaves
- 2 Tbsp butter
- 1/2-3/4 cup broth or water
Instructions
- Preheat oven to 350 F.
- In a baking dish, layer the fennel slices and baby potatoes.
- Top with the turkey legs.
- Season with garlic, thyme, and the bay leaves.
- Place 1 Tbsp butter on each turkey leg.
- Pour 1/2 cup of the broth over the top.
- Bake, uncovered, for 1 hour 30 mins-2 hours, occasionally basting the turkey and potatoes with the broth or adding more as needed. The turkey is done when it reaches an internal temperature of 180 degrees F.
Now, you’ve got to tell me, do you dress up for the Renaissance Faire?