Oven Baked Turkey Legs Recipe

Oven Baked Turkey Legs Served on White Plate With Mashed Potatoes and Red Cabbage

Oven Baked Turkey Legs Recipe

Course: Dinner, Main Course

Cuisine: Hungarian, International

Diet: Kosher, Low Lactose

Keyword: baked turkey legs, baked turkey legs recipe, oven baked turkey legs, oven baked turkey legs recipe

Prep Time: 40

Cook Time: 2

Resting time: 10

Total Time: 2 50

Servings: servings

Calories: 634kcal

Author: Timea

This oven-baked turkey legs recipe guarantees tender, flavourful results every time! Learn how to make it, plus serving ideas!

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Metrics - US Customary

Equipment

1 glass oven tray
1 bowl

Ingredients

1,6 kg turkey legs two legs
2 teaspoon paprika Hungarian sweet
2 teaspoon carraway seeds or ground
2 teaspoon marjoram dried
1 teaspoon thyme dried
2 teaspoon sea salt kosher
200 ml olive oil extra virgin
1 teaspoon ground pepper freshly ground
½ piece red bell pepper
1 piece carrot
500 ml beer anny style

Instructions

Remove the skin from the thighs, so will reduce the amount of fat in the dish.
Put the turkey legs in a bowl and season them with paprika powder, sea salt, freshly ground pepper, marjoram, thyme and caraway seeds. And olive oil, pour about 200 ml.
Massage the turkey legs well with your hands, until the spices cover the meat on all sides. Let the meat to marinate for about half an hour so that the meat with the spices can penetrate better.
I chose a heat-resistant glass oven tray in which I placed the marinated turkey legs, together with the spiced oil.
Add in the tray the half pepper cut in two and the carrot also cut in two and pour a bottle of beer.
Cover with aluminium foil and place the tray in the preheated oven at 220 degrees for 15 minutes than an hour and a half on 180 degrees.
Remove the foil, increase the temperature to 200 degrees and leave for another 15 minutes to take on a golden colour.
Serve this dish in a classic style in our family, that is, along with mashed potatoes and sauteed red cabbage, a perfect dinner.

Video

Notes

Allowing the turkey legs to marinate, even for just 30 minutes, makes a significant difference in the depth of flavour.

The most accurate way to ensure your turkey legs are cooked through is to use a meat thermometer. The internal temperature should reach at least 75°C (165°F) in the thickest part of the thigh, without touching the bone.

As mentioned in the instructions, allowing the turkey legs to rest for 5-10 minutes after cooking is crucial. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavourful final product.

Nutrition