Preheat the oven to 350º Fahrenheit (175º Celsius)
In a bowl stir together the softened ghee or butter with the herbs, garlic, salt and pepper
Pat the turkey legs dry with a paper towel and place them in a baking dish large enough to allow them to lie flat.
Use your hands to separate the skin from the meat of the legs. Rub the herb butter/ghee in between the skin and meat of each leg on both sides, as well as all over the top of the skin.
Pour the chicken stock into the bottom of the baking dish. Transfer the baking dish to the oven and cook the turkey for an hour and 30 minutes or until a meat thermometer inserted into the thickest part of the leg reads 170º. I like to baste the turkey legs with the liquid from the bottom of the pan every 30-40 minutes as it cooks.