Can You Cook a Turkey With The Plastic Leg Holder
Roasting a turkey is a time-honored tradition during the holidays, but if you've ever bought a whole bird from the grocery store, you’ve probably noticed that little plastic piece holding the legs together. That’s called a plastic leg holder or sometimes a hock lock. If you're wondering, “Can you cook a turkey with the plastic leg holder?” — you’re not alone!
Ingredients
- 1 whole turkey (12–14 lbs), thawed
- 1/2 cup unsalted butter, softened
- 2 kosher salt
- 1 black pepper
- 1 Garlic powder
- 1 onion powder
- 2 paprika (optional, for color)
- 1 lemon, halved
- 1 head of garlic, halved
- 4 sprigs of fresh rosemary
- 4 sprigs of fresh thyme
- 1 large onion, quartered
- 2 cups chicken or turkey broth
Instructions
- Preheat oven to 325°F (163°C).
- Remove giblets and neck from inside the turkey. Pat turkey dry with paper towels.
- If removing the plastic leg holder, do so now and tie legs with twine.
- Rub the entire turkey with the softened butter, including under the skin if possible.
- Sprinkle salt, pepper, garlic powder, onion powder, and paprika all over the bird.
- Stuff the cavity with lemon, garlic, rosemary, thyme, and onion.
- Place the turkey breast-side up on a rack in a large roasting pan.
- Add broth to the bottom of the pan to keep the meat moist.
- Cover loosely with foil and roast for about 15 minutes per pound. For a 12-lb turkey, that’s roughly 3 hours.
- Remove foil for the last 30–45 minutes to brown the skin.
- Use a meat thermometer to check the internal temperature:
- 165°F (74°C) in the thickest part of the breast
- 175°F (80°C) in the thigh
- Let the turkey rest for 20–30 minutes before carving.
Notes
If you decide to remove it, here’s how to do it:
- Thaw the turkey completely before handling.
- Use clean kitchen shears or a sharp knife to gently snip or pry off the holder.
- Be careful not to tear the skin or puncture the meat.
- Once removed, tie the legs together with butcher’s twine if you still want that traditional trussed look.