Fall-Off-The-Bone Slow Roasted Turkey Legs

A serving of juicy, fall off the bone slow roasted turkey leg on the platter.

Fall-Off-The-Bone Slow Roasted Turkey Legs

Course: Dinner, Main Course

Cuisine: European, Hungarian, International

Diet: Gluten Free, Low Fat, Low Lactose

Keyword: roasted turkey legs, roasted turkey legs recipe, slow roasted turkey legs, slow roasted turkey legs recipe

Prep Time: 15

Cook Time: 1 45

Marinated Time: 30

Total Time: 2 30

Servings: servings

Calories: 167kcal

Author: Timea

Learn how to make the ultimate slow roasted turkey legs. Whole hen legs are braised low and slow in beer and Hungarian spices for fall-off-the-bone tender meat and perfectly crispy skin. An easy, budget-friendly Sunday roast!

Print Recipe

Metrics - US Customary

Equipment

1 bowl
1 roasting tray

Ingredients

For the Turkey & Base

3 pcs turkey legs drumstick and thigh attached
50 ml sunflower oil for seasoning
1 pcs onion large, coarsely sliced
1 pcs tomato large, coarsely sliced
1 pcs green bell pepper sliced in half
1 pcs garlic head sliced clean in half across the middle
330 ml beer light lager, blonde ale, or pilsner
100 ml water or chicken stock

For the Traditional Spice Rub

1+½ teaspoon paprika Hungarian mild
1 teaspoon caraway powder or seeds
1+½ teaspoon sea salt kosher, or to taste
1 teaspoon ground pepper freshly ground
1 teaspoon onion powder
1 teaspoon garlic granules
1 teaspoon ground coriander
50 ml sunflower oil in roasting tray

Instructions

Step 1: Season and Marinate the Meat-Thoroughly wash and pat the turkey legs dry. Place them into a large mixing bowl. In a small ramekin, combine your Hungarian paprika, caraway seeds, garlic granules, onion powder, ground coriander, sea salt, and black pepper. Add the spice blend to the bowl and, using your hands, massage the seasoning generously over the entire surface of the turkey legs, ensuring the spices penetrate well into and under the skin. Cover the bowl tightly with plastic film and let the meat sit for at least 30 minutes so that the spices penetrate deeply.
Step 2: Prepare the Vegetables- While the meat is marinating, prepare your fresh vegetables. Cut the green bell pepper directly in half, coarsely slice the onion and tomato into thick rounds, and cut the entire head of garlic clean in half. This step should take no more than five minutes.
Step 3: Assemble and Slow-Braise (Covered)- Preheat your oven to 160°C Fan. Choose an oven tray suitable in size to comfortably accommodate the three turkey legs (a 38x26 cm / 15x10 inches tray is ideal). Pour 50 ml of sunflower oil onto the bottom of the pan and evenly distribute the coarse onion and tomato slices. Place the turkey legs directly 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 open spaces of the pan. Pour in the bottle of beer and an additional 100 ml of water or chicken stock to add enough liquid for a long cook. Cover the pan tightly with aluminum foil and bake for 1 hour and 30 minutes.
Step 4: Turn and Crisp (Uncovered)- After the time has elapsed, carefully remove the aluminum foil from the tray. Using tongs, turn the turkey legs over to the other side. Return the tray to the oven completely uncovered for another 15 minutes. The turkey legs will develop a beautiful golden color, and the meat will be incredibly juicy and tender, simply falling right off the bone.

Video

Notes

Chef’s Tip on Sicking: Placing the turkey legs directly on top of the sliced onions and tomatoes creates a natural vegetable trivet. This completely prevents the turkey skin from sticking or tearing on the bottom of your roasting tray.
Beer Choice: Stick to clean, crisp beers like a pale lager or pilsner. Avoid overly hoppy beers like IPAs, which can leave a bitter aftertaste once the liquid reduces down in the oven tray.

Nutrition