2 tablespoons freshly minced garlic
1 tablespoon sea salt
1 tablespoon seasoned salt
1 teaspoon cracked black pepper
6 (12-ounce) turkey legs
6 large collard green leaves
Fistful fresh sage leaves
2 cups water
Preheat the oven to 400 degrees F.
Preheat the grill to high heat.
In a small mixing bowl, add the minced garlic, sea salt, seasoned salt, and pepper. Mix with your hands until incorporated. Rub olive oil over each turkey leg and then rub with the garlic mixture. Put the turkey legs on the grill and cook until slightly charred, about 4 to 6 minutes on each side.
Cut 6 medium-sized pieces of foil and lay them flat on your counter. Put a collard green leaf on each piece of foil and top each with fresh sage leaf. Put a turkey leg on each collard green leaf and wrap it up in the foil.
Line a roasting pan with foil. Arrange the turkey legs in roasting pan and pour in 2 cups of water. Put the roasting pan in the oven and cook for 1 hour and 45 minutes. Remove the pan from the oven, discard the foil and transfer the turkey legs to a serving platter. Serve hot.
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