Originally Posted by TATTRAT
Lots of fresh thyme, and sage. Marinate the legs in a nice mix of apple cider, salt, pepper, bay leaf, and garlic. You can still do honey too. Sage and thyme really "taste" like the holidays, imo.
That almost sounds like a brine to me but seems pretty spot on with flavor profile. I might suggest dried herbs and whole peppercorns for it, minor detail.
If OP is still after the honey-glazed flavor, I'd say stick them under the broiler to finish off with the honey/butter/lemon juice (tiny bit!), and watch it very closely since honey burns quickly.