There’s something about slow roasted turkey legs that’s just so comforting. Maybe it’s the way the meat falls off the bone or the delicious aromas that fill the kitchen while they’re cooking. Whatever the reason, slow roasted turkey legs are a must-try for any comfort food lover.
Here are some reasons why we love the slow roasted turkey legs recipe:
- Flavor: Slow roasted turkey legs are incredibly flavorful. The slow cooking process allows the meat to absorb all of the delicious flavors from the herbs and spices.
- Juiciness: Slow roasted turkey legs are also incredibly juicy. The slow cooking process allows the meat to retain its moisture, so it’s never dry or tough.
- Ease: Slow roasted turkey legs are very easy to make. Simply season the turkey legs and place them in the oven. Let them cook low and slow for a few hours, and you’ll have a delicious and flavorful meal that everyone will love.
- Versatility: Slow roasted turkey legs can be served in a variety of ways. You can serve them with your favorite sides, such as mashed potatoes, stuffing, and gravy. Or, you can get creative and use them in sandwiches or wraps.
- Budget-friendly: Slow roasted turkey legs are a very budget-friendly meal. Turkey legs are typically less expensive than other cuts of turkey, and the slow cooking process means that you don’t need to use a lot of other expensive ingredients.
Table of Contents
I noticed that many people say they are cooking turkey legs, but instead they use drumsticks. No, the legs are the ones with drumsticks and thighs together, not separated. That’s why I will use three pieces of whole hen turkey legs, enough to cook for five to six people.
For seasoning I will use the following spices, with the specification that you can omit some of them or add others, according to everyone’s taste:
- Sea Salt, the basic ingredient of any recipe, 1 + 1/2 tsp.
- Ground Pepper, another basic seasoning along with salt, 1 tsp.
- Mild Paprika, I use sweet Hungarian paprika in most recipes, 1 + 1/2 tsp.
- Onion Powder, adds a rich, oniony flavor to the turkey legs, 1 tsp.
- Garlic Granules, because provide a more consistent flavor than fresh garlic, 1 tsp.
- Ground Coriander, for the warm, earthy, and citrusy flavour, 1 tsp.
- Ground Caraway, adds a warm, nutty, and slightly sweet flavor, and it can add a touch of European flair to the turkey legs, 1 tsp.
- Sunflower Oil, so that all the spices stick well to the turkey legs, 50 ml.
I will also add the following to the tray along with the turkey legs:
- One green pepper.
- One ripe tomato.
- One medium sized onion.
- One head of garlic.
- 50 ml sunflower oil.
- One bottle of beer, 330 ml.
- About 100 ml water (or chicken stock).
How to Make the Slow Roasted Turkey Legs?
Seasoning the Turkey Legs
This recipe is one of the easiest, I think anyone can make it very easily and with exceptional results.
The first thing you have to do is season the turkey legs. For this, after washing and drying the legs well, put them in a large bowl and add all the spices presented above.
Massage them well with your hands until the spices spread evenly over the entire surface of the turkey legs and penetrate well through the skin.
Cover the bowl with plastic film and let the meat sit for at least half an hour so that the spices penetrate well so that the final taste of the dish will be amazing.
Prepare the Vegetables
Preparing vegetables does not require more than five minutes. I cut the pepper in half, and the onion and tomato I sliced coarsely, and the head of garlic I only cut in half.
Baking the Dish
Choose an oven tray suitable in size to accommodate the three turkey legs, I have one of 38×26 cm (15×10 inches). I poured 50 ml of sunflower oil on the bottom of the pan and evenly distributed the onion and tomato slices.
Place the turkey legs on top of these onion and tomato slices, so they will not stick to the bottom of the baking tray.
Add the halved green pepper and garlic to the pan. Pour in the beer and 100 ml more water or chicken stock, to add enough liquid to cook for a long time.
Cover the pan with aluminum foil and put it in the oven heated to 160 degrees Celsius Fan for an hour and a half.
After the time has elapsed, turn the legs to the other side and put the tray back, this time without foil, for another fifteen minutes.
The turkey legs developed a beautiful golden color, and the meat was juicy and tender, simply falling off the bone. This was my recipe for slow roasted turkey legs, very tasty and one you must try!
For extra flavor, you can add some chopped vegetables to the roasting pan with the turkey legs, such as carrots, potatoes or celery.
If you want to make a gravy to serve with your roasted turkey legs, simply skim off the fat from the roasting pan juices and then add some flour to the pan. Whisk until the flour is dissolved, then add some chicken broth or milk. Bring the gravy to a boil, then reduce the heat and simmer until it has thickened.
Slow roasted turkey legs are best served with your favorite sides, such as mashed potatoes, stuffing, and gravy.
What is the safe temp for turkey legs?
The safe internal temperature for turkey legs is 165 degrees Fahrenheit (74 degrees Celsius). You can use a meat thermometer to check the temperature of the turkey legs by inserting it into the thickest part of the meat, avoiding the bone.
Why are my baked turkey legs tough?
There are a few reasons why your baked turkey legs might be tough. The most common reasons are: overcooking (the longer you cook them, the more the collagen and elastin in the meat will break down, making the meat tough and dry), undercooking (if the meat is not cooked through to 165 F, the meat can become tough), or have not enough moisture (if they are cooked in a dry oven or without any liquid, they are more likely to become tough).
How do you keep turkey legs from drying out?
There are a few things you can do to keep turkey legs from drying out: brine the turkey legs before cooking, baste the turkey legs frequently while cooking, cook the turkey legs at a low temperature, and don’t overcook them.
How to Serve the Turkey Legs?
Serve the turkey legs with mashed potatoes, stuffing, and gravy. This is a classic comfort food meal that is sure to please everyone at the table.
Also, you can use the turkey legs to make sandwiches or wraps. For a classic sandwich, try serving the turkey legs on a roll with your favorite toppings, such as lettuce, tomato, and mayonnaise. For a wrap, try serving the turkey legs with shredded cheese, lettuce, and tomato rolled up in a tortilla.
I’m a big fan of turkey recipes, that’s why I recommend you to try some of my favorites such as:
- Turkey Paprikash Recipe
- Turkey Liver Pate
- Turkey Schnitzel Recipe
- Turkey Lasagna With White Sauce
- Turkey Cabbage Stew Recipe
- Best Leftover Turkey Salad Recipe
How to Store?
Here are some tips on how to store slow roasted turkey legs:
- Let the turkey legs cool completely before storing them.
- Store the turkey legs in an airtight container or resealable bag.
- Refrigerate the turkey legs for up to 4 days.
- Freeze the turkey legs for up to 3 months.
Reheat the turkey legs in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 30 minutes, or until they are heated through. You can also reheat the turkey legs in a microwave-safe container on high heat for about 2 minutes per leg.
Slow Roasted Turkey Legs
- 1 bowl
- 1 roasting tray
- 3 pcs turkey legs hen legs
- 1 pcs green pepper
- 1 pcs onion medium-size
- 1 pcs tomato
- 1 pcs garlic head
- 1+1/2 tsp sea salt kosher
- 1 tsp ground pepper freshly ground
- 1+1/2 tsp paprika Hungarian mild
- 1 tsp onion powder
- 1 tsp garlic granules
- 1 tsp ground coriander
- 1 tsp caraway powder
- 50 ml sunflower oil for seasoning
- 330 ml beer
- 100 ml water
- 50 ml sunflower oil in roasting tray
- After washing and drying the legs well, put them in a large bowl, add all the spices and oil.
- With your hands, massage them well until the spices spread evenly over the entire surface of the legs. Let the meat sit for at least half an hour.
- Cut the pepper in half, the onion and tomato slice coarsely, and the head of garlic cut in half.
- Pour the sunflower oil on the bottom of the pan and evenly distribute the onion and tomato slices.
- Place the turkey legs on top of the onion and tomato slices.
- Add the halved green pepper and garlic to the pan. Pour in the beer and 100 ml of water, cover with aluminium foil and put it in the heated oven at 160 C Fan for an hour and a half.
- Turn the legs to the other side and put the tray back without foil, for another fifteen minutes.
- Let it cool for five minutes and serve the turkey legs with mashed potatoes and gravy.