Up-to-date Turkey Raan With All The Trimmings Recipe
Recipe information
Make Up-to-date Turkey Raan With All The Trimmings in just 3h 30m. Whole turkey leg, warmly spiced, slowly-cooked in the raan style until meltingly tender. Nestled amongst winter vegetables.
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Ingredients
Turkey Raan
Winter Vegetables & Trimmings
Finishing & Garnish
Turkey Raan
1. Prepare and marinate
Pat the turkey leg dry with paper towels. Make 6–8 deep slashes across the leg, cutting through skin into the meat to allow marinade penetration. In a bowl, whisk together yogurt, ginger-garlic paste, ground coriander, ground cumin, garam masala, smoked paprika, turmeric, black pepper, red chili powder, salt, lemon juice, vegetable oil, chopped cilantro and mint, and slit green chili if using. Rub the marinade thoroughly into the slashes and all over the leg. Cover and refrigerate 6–12 hours, preferably overnight.
2. Bring to room temperature
Remove the marinated turkey leg from the refrigerator 45–60 minutes before cooking to take the chill off and help even cooking.
3. Sear and aromatics
Preheat oven to 160°C (325°F). In a large heavy ovenproof pot or Dutch oven, heat ghee and 1 tablespoon oil over medium-high heat. Add the whole spices (cardamom, cinnamon, bay leaf) and toast 30 seconds until fragrant. Remove whole spices if you prefer an even coating (optional). Place the turkey leg skin-side down and sear 4–5 minutes until golden-brown; turn and brown another 3 minutes. Remove the leg briefly to a plate.
4. Assemble for slow cooking
Reduce heat to medium. Add remaining oil to the pot and pour in 1/2 cup water, scraping up brown bits. Return the turkey leg to the pot. Spoon any remaining marinade over the leg. Add remaining 1/2 cup water to create a shallow braising liquid (about 1/2–1 inch). The liquid should come partway up the leg but not cover the skin—this encourages slow braise and keeps skin intact.
5. Oven braise
Cover the pot tightly with a lid or foil and transfer to the preheated oven. Cook low and slow for 2 to 2.5 hours, until the internal temperature at the thickest part reaches 90–95°C (195–205°F) and the meat is very tender and pulling from the bone. Check once at 90 minutes to ensure there is still liquid; add up to 1/4 cup more hot water if needed.
6. Finish under high heat (optional)
If you want crisper skin, remove the lid during the last 15–20 minutes of cooking and increase oven temperature to 220°C (425°F) or transfer the leg to a rimmed baking sheet and roast skin-side up until skin crisps and deeply browned (watch closely to avoid burning).
7. Rest
Carefully transfer the turkey leg to a cutting board and tent loosely with foil. Rest 15–20 minutes to allow juices to redistribute.
Winter Vegetables & Trimmings
8. Prepare vegetables
While the turkey begins braising, toss carrots, parsnips, potatoes, shallots and Brussels sprouts with olive oil, 1 tsp salt and 1/2 tsp black pepper in a large bowl so everything is evenly coated.
9. Roast vegetables
Spread vegetables in a single layer on a rimmed baking sheet. Roast in the oven alongside the turkey (or after turkey finishes) at 200°C (400°F) for 25–35 minutes, turning once, until edges are caramelized and vegetables are tender. If roasting concurrently with the turkey braise at lower temperature, roast for 40–50 minutes or start roasting during the final hour once you increase heat to crisp the skin (see 'Finish under high heat').
10. Warm with pan juices
When turkey rests, transfer roasted vegetables to the braising pot (or a warm serving dish) and toss briefly with 1/4–1/2 cup warm pan juices from the turkey to coat and add savory spice notes.
Finishing & Garnish
11. Carve and serve
Remove skin if desired or leave on. Using a sharp knife, slice the meat off the bone into thick pieces or serve the whole leg intact. Arrange on a platter surrounded by the roasted winter vegetables.
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