Pour 250 ml chicken or turkey stock on the vegetables and place the turkey leg(s) on top of the vegetables. Place the baking dish into the preheated oven.
Roast the turkey for 40 minutes @ 180° C (360° F).
Reduce the heat to 150° C (300° F) and keep roasting them for another 2 hours, or until the meat is fork tender.
To make the gravy, skim the fat from the juice and place the baking dish on medium-low heat.
Add 250 ml of chicken stock and scrape the bits off the bottom of the pan.
Let the gravy bubble for 15 minutes, pass it through a fine sieve, and transfer it into a small saucepan. Place the saucepan on medium heat, and bring it back to a boil.
Make a slurry with 1 tablespoon of cornflour and 2 tablespoons of cold water, and add it to the gravy, whisking continuously to avoid the gravy getting lumpy.
Serve the turkey with your favorite side dishes and the homemade turkey gravy! Click on 👇 "learn more" for the full recipe with step-by-step instructions.