It’s kind of ridiculous that we have class the Wednesday before Thanksgiving—not all of us can Amtrak home to the tri–state area. But just because you can’t make it home this year doesn’t mean you should miss out on the holiday's main event: the majestic turkey.

Preheat your oven to 175 degrees. Combine ¼ cup of butter, one teaspoon of salt, one teaspoon of poultry seasoning, one teaspoon of dried thyme and ¼ teaspoon of pepper in a small bowl. Get over your fear of touching uncooked poultry and spread the mixture all over the turkey legs. This animal literally gave life and limb for your enjoyment, so express your love and thanks by thoroughly massaging the mix into every nook and cranny. Then, pour ½ cup of chicken broth over the legs and pop ’em in the oven for an hour and a half. To keep the turkey from drying out, don’t add salt until the very end.

Unlike the bodies they’re usually attached to, turkey legs are surprisingly easy to make. Baking them forms a deliciously crispy skin that seals in moisture, and the relatively low cooking temperature ensures you won’t burn them. The meal might not live up to a typical Thanksgiving feast, but it’ll definitely boost your spirits and beat whatever the dining hall is serving. Unfortunately, your grandparents and your elderly Aunt Marge aren’t included in this recipe, but at least these turkey legs won’t judge you for your lack of career direction.

If you must pair it with pumpkin pie, go ahead and buy it at FroGro. Those are a pain in the ass to make.


All comments eligible for publication in Daily Pennsylvanian, Inc. publications.