Rosemary Turkey Legs
It is not for nothing that poultry meat is very popular in the fitness kitchen: turkey meat contains a lot of protein, magnesium and vitamin B. The meat of the leg is more aromatic and juicy, but at 8 percent, not quite as lean as the meat of the turkey breast.
Watch out for salmonella: As with other poultry, the turkey leg should be refrigerated continuously during transport. Since poultry may be contaminated with salmonella, it must be completely cooked through before consumption. To prevent the turkey leg from drying out, you should regularly baste the meat with the gravy.
Rinse turkey legs, pat dry and score deeply with a sharp knife several times. Rinse rosemary, shake dry and pluck off leaves. Peel garlic and chop finely. Combine with 3 tablespoons of oil, honey and lemon juice, season with salt and pepper. Coat meat with the glaze, reserving some for later. Arrange on a lined with parchment paper baking sheet and sprinkle with rosemary.
Bake in preheated oven at 200°C (approximately 400°F) for about 1 hour. Brush with remaning glaze and serve immediately.