An oven roasted, flavourful and juicy herb roasted turkey legs for days when a whole turkey is just too much food or you are cooking for a smaller party.
- 4 turkey legs
- 3 tablespoons salt
- 8 cups water
- 3-4 bay leaves
- 4-5 garlic cloves (roughly crushed)
- 2 black cardamom (optional)
- 1 tablespoon soy sauce
- 1/2 tablespoon dark soy sauce
- 1/2 onion
- 2 tablespoons of oil (to make the onion paste)
- 1/4 cup of unsalted butter
- 1/4 cup of oil (any oil except olive oil)
- 1 teaspoon lemongrass
- 1 teaspoon thyme
- 1 teaspoon tarragon
- 1 teaspoon rosemary
- 1/2 teasoon oregano
- 1/2 teaspoon dill
- 1/2 teaspoon basil
Brining the Turkey
- In a large bowl, combine the water and salt together and stir until the salt has dissolved
- Add in the the bay leaves, crushed garlic cloves and black cardamoms (optional)
- Add in the turkey legs and brine it for 24 hours in the fridge.
Making the Herb Glaze
- In a food processor, blitz half an onion with 2 tablespoons of oil until it becomes a paste. (If you don’t have a food processor, you can grate the onion instead)
- Melt the butter and combine the onion paste, 1/4 cup of oil, soy sauces, and herbs into 1 bowl and mix well. Set aside for later to glaze the turkey. (Note: the glaze may thicken, as the butter cools – not to worry, it will melt back into a oil once you brush it on the hot turkey!)
Roasting the Turkey
- Pre-heat the oven to 350F (177C)
- Use a roasting pan and put a rack in it to suspend the turkey, so there is air flow between the pan and the bottom of the turkey. If you don’t have a rack, you can take tin foil and roughly press it together to create a rough and bumpy texture and place the turkey legs on top so it is not sitting completely flat against the roasting pan.
- Once the oven is up to temperature, place the turkey legs in the oven and set the timer for 30 minutes
- Once 30 minutes is up, we can start to glaze the turkey with the herb glaze every 15-20 minutes
- The turkey legs should take between 1 hour and 30 minutes to 1 hour and 45 minutes but use a meat thermometer to be sure. The internal temperature should be 165F (74C). When you cut into the turkey, the juices should be clear and not bloody.
- Enjoy! 🙂
- The dark soy is used to give the turkey a bit of colour and a bit of sodium. If you do not have it, you can use regular soy sauce.
- The herb glaze can be doubled or tripled with no issues if you would like to use this on a whole turkey! 🙂
- We love using this recipe on chicken as well! So if you don’t feel like turkey, switch it up for chicken! Just remember to adjust the cooking time – chicken generally cooks faster than turkey.
- Serving Size: 1 Leg
- Calories: 352 kcal
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 35 g
- Carbohydrates: 5 g
- Protein: 34 g