Slow Roasted Turkey Legs
A delicious and authentic sauces recipe for Slow Roasted Turkey Legs, prepared with traditional seasonings and techniques.
Ingredients
- • 1 teaspoon cumin powder
- • 1 teaspoon garlic powder
- • 1 teaspoon ginger powder
- • 1 teaspoon Chinese chilli flakes ((Footnote 1))
- • 1 teaspoon ground sichuan peppercorns ((or black pepper))
- • 1 teaspoon ground cinnamon
- • 1/4 teaspoon ground cloves
- • 2 turkey legs (, about 5 lb / 2.3 kg in total (*Footnote 2))
- • 2 1/4 teaspoons salt
- • 2 tablespoons olive oil
- • 4 red potatoes
- • 1 yellow onion (, cut into 8 pieces)
- • 4 carrots (, cut into 2” (5 cm) pieces)
Preparation Steps
Combine the spice mix ingredients in a small bowl and stir to mix well.
Preheat the oven to 350°F (176°C). Line a small baking tray with foil for easy clean-up.
Place the vegetables in a big bowl and drizzle 1 tablespoon of the oil over them. Sprinkle 1 teaspoon of the spice mix and 1/4 teaspoon salt. Toss to coat evenly. Place into the lined baking dish.
Pat the turkey legs dry and place them in the same bowl and drizzle the remaining 1 tablespoon of oil over them. Sprinkle 2 teaspoons of the spice mix and a generous amount of salt onto each leg, about 1 teaspoon of salt per leg. Rub the spice evenly over the legs. Place the two legs over the vegetables and let everything marinate for 15 minutes.
Cover the baking dish with foil and seal the edges. Bake at 350°F (1176°C) for 2 hours, for legs that are 2.5 lb to 3 lb each. Roast 1 hour for smaller 1 lb legs. To check the legs, lift the foil carefully using a pair of tongs. The thickest part of the leg should read at least 160°F (71°C). Roast slightly longer if needed. (*Footnote 3)
Remove the baking dish from the oven. Uncover the baking dish. Adjust the oven to 400°F (200°C). Bake uncovered for another 15 minutes or so, until the skin is crispy. Test the doneness by using a thermometer in the thickest part of the leg - it should reach 165°F (74°C). Or insert a knife into the thickest part of the leg - the juice should run clear.
Let rest 10 minutes before serving with the vegetables.