Roasted Sage Buttery Keto Turkey Legs




Yield 4 Turkey Legs

Roasted Turkey Legs Ingredients:

4 turkey legs

1 tbsp. of virgin coconut oil or olive oil

Parsley and orange slices for garnish on top afterwards

Sage Butter and Sage Salt Ingredients:

1/2 stick (2 oz.) of pasture-fed butter or ghee, left out to soften

24 fresh sage leaves (or 1 tbsp. of dried sage)

Himalayan pink salt

Optional Ingredients:  Oregano, basil & thyme


Step #1:  For the sage butter and sage salt, in a toaster oven set very low (150-175 degrees), dry the sage leaves until they are crisp and brittle, 2-3 hours.

Step #2:  Crumble them in a small bowl and add an equal part salt. Whip half of this mixture into the butter and reserve the rest.  I also like to add in some dried oregano, basil and thyme for more anti-oxidants, aroma and flavor.

Step #3:  Roll the herbed butter in parchment paper and place in the freezer.

Step #4:  Take the sage butter out of the freezer and cut into coins.

Step #5:  While preheating the broiler, make slices in the skin of the turkey legs and place the butter coins in between the skin and the meat.

Step #6:  Line a shallow roasting dish with aluminum foil and add the turkey legs.  In the pic, we also added orange slices.

Step #7:  Rub the legs on both sides with the oil (if using coconut oil, you may have to warm it a little) and the sage and salt and broil for 12-15 minutes on each side, until a crunchy skin forms.

Step #8:  Reduce the heat to 350 degrees and cook for another 30-35 minutes until done.  When finished garnish with herbs (parsley in the image above).

***Nutritional info does not include optional ingredients.***

***The nutrition info for this recipe is based on the linked ingredients above** 

Courses Main Course

Nutrition Facts

Serving Size 1 turkey leg

Amount Per Serving

Calories 280

% Daily Value

Total Fat 21 g


Dietary Fiber 3 g


Protein 20 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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