Serves 4 to 6
1 tbsp (15 ml) olive oil
2 garlic cloves
1 tsp (5 ml) fresh rosemary, plus extra sprigs for garnish
1 tsp (5 ml) chopped thyme leaves
1 tbsp (15 ml) chopped sage leaves
1 cup (250 ml) chopped parsley leaves
1 tbsp (15 ml) lemon juice
3 tsp (15 ml) salt, divided
1 tsp (5 ml) black pepper
3 tbsp (45 ml) butter, softened
2 turkey leg quarters, deboned (Ask your butcher to do this for you and reserve bones for making gravy.)
butcher’s twine, to assemble
roasted garlic cloves and whole raw cranberries, for garnish
1 lb (500 g) turkey bones (necks, backs and leg bones from roast)
1 onion, peeled and halved
1 carrot, peeled and halved
2 garlic cloves
½ cup (125 ml) white wine
1 bay leaf
3 tbsp (45 ml) flour
3 tbsp (45 ml) water
salt and pepper, to taste


  1. In a blender or small food processor, blend olive oil, garlic, herbs, lemon juice, 2 tsp (10 ml) salt and pepper to a paste. Add butter and blend until smooth. Set aside.
  2. Remove skin from 1 turkey leg. Lay both legs down on a cutting board (skin-side down for leg with skin), with skinless leg partially overlapping skin-on leg. Spread herb butter evenly over turkey legs. Starting from skinless leg, roll up meat to make a roast. Tie roast with butcher’s twine at 1-in (2.5 cm) intervals. Sprinkle remaining 1 tsp (5 ml) salt over, tightly wrap in plastic wrap and refrigerate overnight.
  3. When ready to cook, remove roast from refrigerator and allow to sit at room temperature for 1 hour. Meanwhile, preheat oven to 375 F (190 C).
  4. Set roast in a roasting pan and cook in oven, basting every ½ hour, until it reaches an internal temperature of 165 F (74 C), about 1½ to 2 hours. Once done, remove from oven and allow to rest for 30 minutes before serving. Garnish platter with rosemary sprigs, roasted garlic and cranberries, and serve with gravy.
  5. For Turkey gravy, preheat oven to 400 F (200 C). Place bones, onion, carrot and garlic in a shallow roasting pan. Roast, stirring occasionally, until bones are golden brown, 30 to 45 minutes.
  6. Pour wine into roasting pan and roast for another 5 minutes. Remove from oven. Transfer bones and vegetables to a pot just large enough to fit them. Scrape up any bits stuck to bottom of roasting pan, and pour all juices and wine into pot. Cover bones with water and add bay leaf. Bring to a boil over high heat, then reduce heat and simmer for 2 hours.
  7. Strain stock from bones and vegetables and pour stock into a pot. Reduce stock over medium-high heat to 2 cups. Mix flour with water to make a slurry and add to stock. Stir to combine and season with salt and pepper to taste. Bring gravy to a boil over medium heat, then turn down heat to a simmer and cook for another 15 to 20 minutes, stirring frequently. Gravy can be made up to 2 days in advance. Makes 2 cups (500 ml)
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