Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Rinse turkey legs and pat dry.

Stand turkey legs upright (as if the turkey were standing). Press a knife downward into the deep tissue, creating 2 or 3 long pockets. Press a piece of celery into each opening. Pull back the skin on the legs, rub with butter, and season with a little salt. Put the skin back into place, rub with more butter, and season lightly with salt. Lay the turkey legs in a roasting pan. Pour in water.

Roast uncovered until the legs are golden brown and the internal temperature is 180 degrees F (82 degrees C) when taken with a meat thermometer, about 1 1/2 to 2 hours. Add more water if needed while roasting, and baste occasionally with the juices or melted butter.