Turkey Leg Recipe
Make Turkey Leg Recipe in just 3h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Turkey and Brine
Seasoning & Roasting Mixture
Roasting Pan & Aromatics
Method
Turkey and Brine
- 1
Prepare brine
In a pot, combine 8 cups water, 3 tablespoons kosher salt and 2 tablespoons brown sugar. Warm over medium heat just until salt and sugar dissolve, stirring; do not boil. Remove from heat and add 2 bay leaves, 1 teaspoon peppercorns, 3 thyme sprigs and 3 crushed garlic cloves. Cool to room temperature, then chill in refrigerator until cold (about 30–45 minutes).
- 2
Brine turkey legs
Place the 2 turkey legs in a container or resealable bag and pour the chilled brine over them so they are fully submerged. Refrigerate for 4–8 hours (4 hours minimum for flavor; up to 8 hours to avoid over-salting).
- 3
Dry and rest
Remove turkey legs from brine, discard brine, and pat the legs thoroughly dry inside and out with paper towels. Let rest uncovered in refrigerator for 30–60 minutes if time allows — this helps the skin dry for better browning.
Seasoning & Roasting Mixture
- 4
Make herb butter
In a small bowl, combine 4 tablespoons softened unsalted butter, 1 tablespoon olive oil, 1 tablespoon chopped fresh rosemary, 1 tablespoon chopped fresh thyme, 1 teaspoon lemon zest, 2 minced garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon ground black pepper and 1 teaspoon kosher salt. Mix until a smooth paste forms.
- 5
Roasting Pan & Aromatics
- 6
Preheat oven and prepare pan
Preheat oven to 400°F (200°C). Place the quartered onion, carrot pieces and celery in the bottom of a roasting pan to form a rack and aromatic base. Position the seasoned turkey legs on top of the vegetables. Pour 1 cup chicken or turkey stock into the pan (not over the skin) to keep pan juices from burning and to produce a base for pan sauce or gravy.
- 7
Roast
Roast the turkey legs in the preheated oven for 20 minutes at 400°F to begin browning. After 20 minutes, reduce oven temperature to 350°F (175°C). Continue roasting until an instant-read thermometer inserted into the thickest part of the leg (not touching bone) reads 170°F–175°F, about 45–65 additional minutes depending on leg size (total roast time approx. 65–85 minutes). Baste once halfway through the lower-temperature roasting with pan juices.
- 8
Rest and finish
Remove the turkey legs from the oven when the internal temperature reaches 170°F. Tent loosely with foil and let rest for 15 minutes; carryover heat will bring internal temperature to a safe range and juices will redistribute. Meanwhile, skim excess fat from pan juices and strain vegetables if desired; reserve juices for gravy or to drizzle over finished legs.
- 9
Serve
Transfer turkey legs to a serving platter, spoon some pan juices over them, and garnish with chopped fresh parsley if using. Carve or serve whole.