• Preheat the oven to 375°F/190°C, and line a baking pan with parchment paper. If you’re making gravy, then skip the parchment paper since you'll want the little brown bits that stick to the pan to flavor the gravy.
• Make the herb butter. In a small bowl, combine butter with garlic powder, paprika, thyme, rosemary, salt, and pepper. Mash together with a fork or flexible spatula until well combined.
• Pat the turkey legs dry with paper towels, then gently separate the turkey skin from the meat. There is a membrane that’s holding the skin to the meat, so use a small sharp knife to release the skin when needed. Apply the herb butter between the skin and the meat and all over the skin too.
• Place in the roasting pan, and roast the turkey legs unconvered in the preheated oven for 20 minutes. Then cover with foil and continue roasting for 50-60 more minutes. The turkey legs are done when the internal temp reaches 170°F/77°C. Remove from the oven and allow to rest for 5-10 minutes before removing the meat from the bones and slicing.

For the gravy:

• Remove the drippings from the pan the turkey legs were cooked in, and measure out 4 tablespoons. Scrape the pan with a spatula to remove the brown bits (all the flavor is there!)
• Melt 2 tablespoons of butter in a saucepan. Add the brown bits and the 4 tablespoons of drippings. Add ¼ cup of flour, and saute for 30 seconds. Then add 2-3 cups of stock, water, milk, or a combination of those liquids, and cook until thickened. Remove from heat and serve.