Clean the legs from remaining feathers if there are any then place them onto a tray.
Sprinkle salt over them then flip them over and apply salt again.
Clean the garlic cloves, cut them in half along the long side then slice long square based stripes out of them. As we are going to stick these into the meat mind not to cut them too thin.
Make narrow holes into the thighs.
Stick the garlic sticks there. It should be done on both sides around 6-8 holes in total.
Sprinkle spices and herbs of choice that will provide additional flavors to the dish on top like parsley, paprika or onions and carrot.
Close the top of the tray and put it into the 325°F-350°F / 160°-180°C preheated oven for 45 minutes.
After 45 minutes take the top off.
Add more vegetables if desired which can be served as side dish with the turkey legs. It's an optional step that can be left out entirely or done right before the meat was placed into the oven the first time. It all depends on the texture of the vegetables we are after. The less time in the oven the less soft the vegetables will be. Try to move the vegetables around the meat to allow the direct air flow.
Roast for 30 minutes more then move the tray to the topmost rack in the oven. Move the turkey legs over the vegetables if necessary and roast until the meat gets a golden brown color then flip them over to do the other side as well for about 15 minutes.
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