Slow Roasted Turkey Legs

Celebrate the holidays with slow roasted turkey legs that are tender and juicy with a rich flavorful Chinese-inspired spice mix, cooked in one pan with potatoes and carrots. The recipe is so easy to put together and it takes very little active cooking time. It is perfect for celebrating  with a smaller crowd or hosting any gathering or dinner party. {Gluten-Free}

Why this recipe

My recipe steam roasts the legs at a lower temperature, melting the tough tendons and sinews while keeping the meat juicy. Then they’re crisped up at a high temperature for the perfect skin. The spice mix is Chinese-inspired: rich, savory and with a lot of umami. It works deeply into the turkey legs during the roasting, creating very flavorful meat. The turkey legs are roasted with potatoes, onions and carrots. So, at the end of the roasting, you will have super flavorful veggies to pair with the roast turkey legs cooked in the pan drippings.

Ingredients for roasted turkey legs

Spice mix

I used a Chinese-inspired spice mix for my roasted turkey legs. It has cumin, garlic, ginger, chili flakes, ground peppercorns, cinnamon and cloves to create a savory and warm flavor that works perfectly with the rich dark meat. 

Turkey legs

It is important to use the proper cooking time depending on the size of the turkey legs you use. 

I’ve seen turkey legs that are not much bigger than chicken legs. And sometimes the legs are huge and can weigh 2 to 3 lbs (1 to 1.2 kg) each.

For smaller legs that weigh 1 lb (450 g) or so, you only need to roast them at the lower temperature for 1 hour.

Where I live, I can only find turkey legs that are more than 2 lbs (1 kg) apiece. So, they require a much longer roasting time, about 2 hours.

Heavy duty foil 

I like to use Reynolds Wrap® Heavy Duty Foil to line my baking pan and to cover the pan. 

Once you finish roasting, the turkey legs will render off a lot of fat. Do NOT rinse the fat down the drain, which will clog it in winter. Instead, wait until the fat cools off completely and congeals, then you can wrap it up in the foil, place it in the garbage, making clean-up a breeze!. 

I also used the heavy duty foil to cover the pan. It protects the turkey legs from drying out and scorching during the roasting process. 

Reynolds Wrap® Heavy Duty Foil is tough, durable and perfect for cooking larger pieces of food, especially during the holidays making clean-up easy, and you don’t have to worry about it ripping or tearing.​

I love partnering with trusted brands like Reynolds Wrap®, which is celebrating its 75th anniversary this year. It’s a true testament to their product quality.

How to make slow roasted turkey legs

Making roasted turkey legs is super easy and you need very little active prep time:

1. Mix the vegetables with spice mix and olive oil
2. Spread the vegetables in a foil-lined baking pan
3. Rub the turkey legs with spice mix, salt, and oil
4. Place the turkey legs on the bed of vegetables 
5. Roast covered at 350°F (176°C)
6. Then finish up uncovered at 400°F (200°C) to crisp up the skin

How do I tell if the turkey legs are done

Depending on the size of the turkey legs you use, the roasting time can vary. 

If you use very small turkey legs (those under 1 lb), you should start checking the doneness after 30 minutes. 

For larger legs that are more than 1 lb each, check them after 1 hour. Then every 30 minutes after the first hour. 

To check the legs, uncover the foil carefully using a pair of tongs. The thickest part of the leg should read at least 160°F (71°C).

So after you bump up the temperature to crisp up the skin, the legs will be fully cooked.

How to serve roasted turkey legs

This recipe is designed to be a one-pan recipe, so you will have the main dish and side both ready at the end of the cooking.

Of course, you can also serve these turkey legs with other delicious side dishes. For example:

• Chinese Garlic Green Beans
• Curried Green Bean Casserole 
• Sweet Potato Rolls (Extra Soft)
• Sweet and Sour Brussels Sprouts with Plum Sauce
• Restaurant Style Mashed Potatoes

If you have leftover turkey, don’t forget to check out how to make delicious snacks using the meat:

• Leftover Curry Puffs (咖喱角)
• Turkey Dumplings

Afterthought

The slow roast turkey legs are a very affordable way to host any holiday gathering or party. You can also prepare them ahead of time and reheat them later.

Slow Roasted Turkey Legs

By Maggie Zhu

5 from 1 vote

Prep Time: 15 minutes minutes

Cook Time: 2 hours hours 15 minutes minutes

Total Time: 2 hours hours 30 minutes minutes

Servings: 6 servings

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Celebrate the holidays with slow roasted turkey legs that are tender and juicy with a rich flavorful Chinese-inspired spice mix, cooked in one pan with potatoes and carrots. The recipe is so easy to put together and it takes very little active cooking time. It is perfect for celebrating with a smaller crowd or hosting any gathering or dinner party. {Gluten-Free}

Ingredients 

Spice Mix

• 1 teaspoon cumin powder
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1 teaspoon Chinese chili flakes (Footnote 1)
• 1 teaspoon ground sichuan peppercorns (or black pepper)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

Roast

• Reynolds Wrap® Heavy Duty Foil
• 2 turkey legs about 5 lb / 2.3 kg in total (*Footnote 2)
• 2 1/4 teaspoons salt
• 2 tablespoons olive oil
• 4 red potatoes
• 1 yellow onion , cut into 8 pieces
• 4 carrots , cut into 2” pieces

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Instructions

• Combine the spice mix ingredients in a small bowl and stir to mix well.
• Preheat the oven to 350°F (176°C). Line a small baking tray with Reynolds Wrap® Heavy Duty Foil for easy clean-up.
• Place the vegetables in a big bowl and drizzle 1 tablespoon of the oil over them. Sprinkle 1 teaspoon of the spice mix and 1/4 teaspoon salt. Toss to coat evenly. Place into the lined baking dish.
• Pat the turkey legs dry and place them in the same bowl and drizzle the remaining 1 tablespoon of oil over them. Sprinkle 2 teaspoons of the spice mix and a generous amount of salt onto each leg, about 1 teaspoon of salt per leg. Rub the spice evenly over the legs. Place the two legs over the vegetables and let everything marinate for 15 minutes.
• Cover the baking dish with Reynolds Wrap® Heavy Duty Foil and seal the edges. Bake at 350°F (1176°C) for 2 hours, for legs that are 2.5 lb to 3 lb each. Roast 1 hour for smaller 1 lb legs. To check the legs, lift the foil carefully using a pair of tongs. The thickest part of the leg should read at least 160°F (71°C). Roast slightly longer if needed. (*Footnote 3)
• Remove the baking dish from the oven. Uncover the baking dish. Adjust the oven to 400°F (200°C). Bake uncovered for another 15 minutes or so, until the skin is crispy. Test the doneness by using a thermometer in the thickest part of the leg – it should reach 165°F (74°C). Or insert a knife into the thickest part of the leg – the juice should run clear.
• Let rest 10 minutes before serving with the vegetables.

Ingredient Substitution Guide

Notes

1. Chinese chili flakes have a light smoky aroma and are mildly spicy. Korean chili flakes are a great substitute. You can also use paprika instead. If using paprika, you can add 1/4 teaspoon cayenne pepper for a little spiciness.
2. If you use smaller or bigger turkey legs, adjust the cooking time according to the recipe.
3. If you use very small turkey legs (those under 1 lb), you should start checking them after 30 minutes. For larger legs that are more than 1 lb each, check them after 1 hour. Then every 30 minutes after the first hour.

Nutrition

Serving: 1serving, Calories: 473kcal, Carbohydrates: 18.3g, Protein: 54.8g, Fat: 18.8g, Saturated Fat: 5.8g, Cholesterol: 161mg, Sodium: 567mg, Potassium: 1032mg, Fiber: 3.1g, Sugar: 3.6g, Calcium: 95mg, Iron: 5mg

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