roast turkey legs

Jamie Oliver’s baked turkey legs are perfect any time of year, and they’re also perfect for Thanksgiving dinner. Roasting at a high temperature ensures crispy skin and juicy meat.

Roast Turkey legs Jamie Oliver

turkey legs thighs and drumsticks (4-5 lbs)

butter

salt

garlic powder

pepper

Start by preheating your oven to 350 degrees F, meanwhile, pat dry the turkey legs with paper towels.

Next, whisk the melted butter with salt, garlic powder, and pepper, then generously brush the butter mixture all around your turkey legs.

At this point, you want to transfer your turkey legs to a greased baking pan, make sure the skin side is down, transfer to the preheated oven.

Allow your Turkey legs to roast for about 30 minutes, flip the legs so that the skin side up and allow them to roast for another 45 minutes to 1 hour or until the internal temperature of the thighs reaches 170°F.

An oven roasted, flavorful 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.

Herb Roasted Turkey Legs

turkey legs

water

bay leaves

garlic ((roughly crushed))

black cardamom ((optional))

soy sauce ((light

soy sauce

onion

oil ((to make the onion paste))

unsalted butter

oil oil

lemongrass

thyme

tarragon

rosemary

oregano

dill

basil

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.

Brining the Turkey

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!)

Making the Herb Glaze

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. My oven doesn&#39;t run very hot, so yours may take less time to fully cook.The internal temperature should be 165F (74C). When you cut into the turkey, the juices should be clear and not bloody.

Enjoy! :)

Roasting the Turkey

Great! Brine - added lemon , peppercorns, onion, garlic, fresh herbs, bay leaves. Put all other ingredients in blender plus lots of garlic. slathered under skin and basted every 20 minutes. Thermometer is essential. Had one giant leg for 3 people.

This recipe is AMAZING! I have made these turkey legs several times and I always use fresh herbs. I do not use the black cardamom for the brine and I do not use the lemongrass or tarragon for the glaze. Me and my daughter always enjoy this meal when its done. The herbs also smell fantastic as they cook.

I appreciate how well explained your recipe is. I like the tips and advice you give without excessive wording and yet with a nice and friendly tone. I like you focus on the recipe and not in telling your life and feelings as other recipe bloggers do. I like you don’t omit any steps or tips, another recipe blog said 55 minutes to roast the turkey legs, for instance.
Thank you and I can wait to explore more of your recipes. Best luck to your enterprise.

I am going to use your recipe to make roasted turkey legs ( which the leg size are bigger than chicken legs, more meaty).. Your ingredientis are quite unique.👍, that's why I must try. Thanks.

I tried it today and it was delicious! I kept it in brine for 36h, but it was less salty that in the recipe because I needed more water to cover my turkey's tight. Turned out perfect! Thanks!

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Roast Turkey legs Jamie Oliver

Herb Roasted Turkey Legs

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