Preheat the oven to 450 degrees. Grab a roasting pan and set aside.

In a medium bowl, combine the butter, orange zest, salt, pepper, and poultry seasoning. Set aside.

Pat the turkey legs dry with paper towels.  Use your fingers to loosen the skin on each of the legs.

Divide the butter mixture between the four legs.  Spread the butter under the skin and then over the skin of each leg.

Place the legs in the bottom of the roasting pan.

Arrange the orange slices, garlic halves, and rosemary around the legs.

Pour the broth and wine around the pan.

Roast the turkey legs, uncovered for 20 minutes until the skin is golden brown.

Loosely cover the pan with foil and continue roasting for 30 minutes or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees.

Remove the pan from the oven and secure the foil around the pan.

Allow the meat to rest for 10 minutes before serving.  This allows the internal temperature to climb to 170 degrees and the juices to redistribute in the meat.