Description
This recipe features turkey legs seasoned with herbs, garlic, and lemon, roasted until the meat is tender and the skin is golden and crispy. The slow roasting process ensures the turkey legs remain juicy while the skin develops a deliciously crispy texture.
Ingredients
Scale
- 2 large turkey legs
- 2 tbsp olive oil
- 1 lemon (zested and juiced)
- 4 garlic cloves (crushed)
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- 1 tsp fresh rosemary (chopped)
- Salt and freshly ground black pepper (to taste)
- 200ml chicken or turkey stock
- 2 tbsp butter (optional, for extra richness)
Instructions
- Preheat the Oven: Preheat your oven to 170°C (340°F) or gas mark 3.
- Prepare the Turkey Legs: Place the turkey legs in a roasting tin. In a small bowl, mix the olive oil, crushed garlic, lemon zest, thyme, rosemary, salt, and freshly ground black pepper. Rub the mixture all over the turkey legs, ensuring they are well coated.
- Add Lemon Juice and Stock: Squeeze the lemon juice over the turkey legs, then pour the chicken or turkey stock into the roasting tin around the legs. This will help keep the meat moist during roasting.
- Cover and Roast: Cover the roasting tin with aluminum foil to keep the turkey legs from drying out. Place the covered tin in the oven and roast for 1.5 hours.
- Uncover and Crisp the Skin: After 1.5 hours, remove the foil and baste the turkey legs with the juices from the tin. Increase the oven temperature to 200°C (400°F) and roast uncovered for an additional 30 minutes, or until the skin is golden and crispy.
- Rest the Turkey Legs: Once cooked, remove the turkey legs from the oven and let them rest for 10 minutes before serving. This allows the juices to redistribute and keeps the meat tender.
- Serve: Slice the turkey legs and serve with your favorite sides, such as roasted vegetables, mashed potatoes, or gravy.