Cut the skin on the turkey legs in several places and insert pieces of garlic into the cuts. Stick rosemary needles under the skin so that they hold better and don't fall out during roasting.

Lightly and evenly season the meat, brush it with oil and put it in the fridge to marinate for at least half an hour, or overnight if you have time.

Heat the oven to 200C/180C fan/gas 6. Place the meat in a roasting tray, cover with foil and place in the oven.

After 10 mins, reduce the temperature to 180C/160C fan/gas 4 and cook for 30 mins. If the juices at the bottom of the tin look like they are starting to burn you can add a little water.

After 30 mins, insert a skewer into the thick part near the bone to see if the juices that run out are still pink. If so, continue cooking until they run clear.

Raise the oven temperature to 200C/180C fan/gas 6 and cook for 10 mins. Remove from the oven and allow to rest for 10 mins, then cut into portions (remove thin bones and tendons) and serve. This recipe has been provided by Apetit Online and not been re-tested by us.