Rinse turkey legs in cool water then pat dry with paper towels.

Add sage, garlic, lemon zest, salt and pepper to butter and mash together with a fork until ingredients are combined.

Divide butter mixture into four portions, then split those portions in half.

Push your fingers under the skin of each turkey leg so that it is separated from the flesh. Be careful not to pierce the skin.

Push half of each portion of butter mixture under the skin of each turkey leg, pushing down on the skin as you do to spread it over as much of the flesh as you can.

Smear the other half portion of the butter all over the skin. I find it easiest to use my fingers to do this.

Transfer buttered turkey legs to a roasting tin and place in a preheated oven at 350.

Cook for approx. 1 1/2 - 2 hours, turning the legs regularly to brown all sides.

Remove from oven once the juices of the meat run clear and all sides are golden brown.

Once the turkey legs are cooked, remove from roasting tin and place the roasting tin on high heat.

Deglaze the pan by adding chicken stock and scrap bottom of tin to release cooked turkey residue and stir while gravy bubbles.

Add miso and sage and continue to stir.

Reduce gravy until it thickens then remove from the heat.

Slice meat away from turkey bones and tendons and top with a generous pour of gravy.