Place the sage, honey, butter, salt and pepper in a small bowl.

How to bake a turkey quarter. Using a large cleaver or heavy chef's knife, cut backbone. In a roasting pan, line with parchment paper or foil and spread red. Transfer the pan into the oven and bake for 1 to 1.5 hours (depending on the size of the turkey legs) until golden brown and the internal temperature for the turkey legs reaches 165 f.

If you only have one, put it into the breast and keep track of it. I gently separated the skin from the breasts using my hand, making sure to not rip through it. Web preheat the oven to 350℉.

Web preheat oven to 325° f. Brush the turkey skin with the melted butter, or smear it on if you opted to soften the butter. Place the turkey in a roasting pan and cook for 15 minutes for each pound or until the internal temperature reaches 165 degrees and the juices run clear.

Place the turkey hindquarter in a roasting pan. Web preheat oven to 200c. Web roast half or quarter turkey.

The big trick is to get the turkey out of the oven when it's done. Web in a small bowl combine the butter, garlic, thyme, oregano, rosemary, and salt and pepper. Mix well and rub mixture on turkey.

Rub cut side with salt. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Depending on cut, tie leg to wing.