high heat. Season the turkey legs on all sides with salt
and pepper. Place the legs in the skillet and sear on all
sides until golden brown, about 3 minutes per side.
Remove from the skillet and place in a roasting pan.
- Place the onions, celery, and thyme sprigs in the
skillet and fry for 8 minutes or until the onions are
translucent. Transfer the veggies to the roasting pan,
tucking them under the turkey legs so they don’t burn.
Pour the broth into the pan. Place the pan in the oven
and roast, uncovered, for about 1 hour 40 minutes,
until the turkey is cooked through and no longer pink
inside when pierced with a knife. - To serve, divide the fauxtatoes among 4 plates.
Place a turkey leg on top of the mash on each plate. - Pour the sauce and veggies from the roasting pan
into a blender. Add the mascarpone and puree until
smooth. Cover each turkey leg with the creamy gravy.
Garnish with herbs and a drizzle of melted ghee. - Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat on a rimmed
baking sheet in a preheated 350°F oven for 5 minutes
or until warmed through.