This Slow Roasted Turkey Legs recipe shows how I love blending my Chinese culinary background with Western traditions during the holidays. Growing up, large roasts were never part of everyday Chinese cooking, but over the years and through many recipes tested and shared on my blog, I’ve learned how to combine the rich flavor of slow roasted meat with Chinese flavors like chili flakes and Sichuan peppercorns. What I love most is that I don’t have to cook a whole turkey, like I do with my Chinese brined turkey, to enjoy the same rich and satisfying flavor.
What makes my recipe unique is how easy it is once you start. It takes me only a few minutes to season the turkey legs and arrange everything in the baking dish, then the oven does the rest. The turkey legs turn succulent, the skin crisps perfectly, and the vegetables roast underneath, absorbing all the delicious drippings which is actually my favorite part of this dish. If you are planning to host this year, I recommend giving this recipe a try. It is an easy, one-pan meal that is perfect to share with loved ones, much like the recipes in my Asian Thanksgiving Recipes collection.
Ingredients
When I make my slow roasted turkey legs, I love using fresh vegetables and spices I already have in my pantry, and I usually take a short trip to my local market to get the meat.
Chinese-inspired spice mix
I simply combine cumin, garlic, ginger, chili flakes, ground peppercorns, cinnamon, and cloves to create a savory and warm flavor that pairs perfectly with the dark meat.
Turkey legs
When it comes to roasting turkey legs, the size really matters. I have come across some that are barely larger than chicken legs and others that look enormous, weighing close to 3 pounds each. In my area, I usually find the larger ones, so I roast them for about 2 hours like I do in this recipe, while smaller 1 pound legs need just about 1 hour at a lower temperature.
Vegetables and seasoning
I like using carrots, onions, and potatoes because they cook nicely together and turn soft while roasting under the turkey. I also use a bit of salt and olive oil.
How to make
1. Preheat oven and combine spices: I start by setting the oven to 350°F (176°C) and lining a small baking tray with heavy duty foil. While the oven heats, I combine all the spice mix ingredients in a small bowl and stir them together until well mixed.
2. Prepare the vegetables: I cut the veggies into pieces and place them in a large bowl and drizzle one tablespoon of oil over them. Then I sprinkle one teaspoon of the spice mix and a bit of salt, tossing everything until it is evenly coated.
3. Arrange: I spread the coated vegetables in the foil-lined baking pan so they roast nicely and absorb all the flavors.
4. Season the turkey legs: Pat the turkey legs dry and place them in the same bowl, then drizzle the remaining tablespoon of oil over them. Sprinkle 2 teaspoons of the spice mix and about a teaspoon of salt per leg, rubbing everything evenly so the seasoning covers the meat well.
5. Marinate: Place the 2 turkey legs on top of the vegetables and let everything rest for about 15 minutes so the flavors start to blend.
6. Bake: Cover the baking dish with foil, sealing the edges tightly. Then I bake it at 350°F (176°C) for about 2 hours.
7. Crisp the skin: Take the baking dish out of the oven and remove the foil. Then I increase the temperature to 400°F (200°C) and bake the turkey uncovered for about 15 minutes until the skin turns golden and crispy.
8. Rest and serve: I let the turkey rest for about 10 minutes before serving it with the roasted vegetables so the meat stays juicy and tender.
Foil tip for cooking and easy cleanup
After making this roasted turkey legs recipe many times, I have learned that the key is to bake them covered first so the steam tenderizes the meat, then uncover and raise the heat at the end to crisp the skin perfectly. This two-step roasting method keeps the turkey juicy inside while giving it a beautiful golden crust. I like to use heavy duty foil to line my baking pan and cover it during cooking.
Once the roasting is done, the turkey legs will release a good amount of fat. I never pour it down the drain because it can clog the pipes, especially in winter. Instead, I let the fat cool completely until it solidifies, then wrap it in the foil and place it in the garbage, which makes cleanup much easier.
Serve and customize
At home, I like serving this slow roasted turkey legs recipe just as it is since it is meant to be a one pan meal with the main dish and sides ready at the same time. Sometimes, I add a light vegetable stir fry dish like my delicious Chinese garlic green beans or a bowl of garlic fried rice to make the meal more filling.
You can easily make this dish your own by swapping the vegetables or adding sides that match your taste. I would recommend serving it with my easy cucumber salad for a refreshing touch or use the leftover turkey to make turkey dumplings. It is a flexible recipe that works for both a festive holiday dinner and a simple weeknight meal.
Frequently asked questions
How do I tell if the turkey legs are done?
When roasting turkey legs, I always check the size first since it changes how long they need to cook. Smaller legs under 1 pound usually take about 30 minutes before I start checking, while larger ones over 1 pound can take around 1 hour or more. I uncover the foil carefully and check the thickest part with a thermometer, it should read at least 160°F (71°C) before increasing the heat to crisp the skin at the end.
Do I need to marinate the turkey legs first?
In my opinion, yes! Letting the turkey legs rest with the spice mix for at least 30 minutes before cooking helps the flavors absorb into the meat. The cumin, Sichuan peppercorns, and chili flakes add a savory aroma that blends fantastic with the turkey. Trust me, even a short marinating time gives a deeper and more balanced taste.
How do I store leftovers?
Once the turkey legs and vegetables cool, I store them in airtight containers in the refrigerator for 3 to 4 days. For longer storage, I take the meat off the bones and freeze it with a bit of the pan drippings. It stays good for up to 3 months and reheats nicely in the oven.
Chinese Cooking Made Easy
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Slow Roasted Turkey Legs
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
- 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” (5 cm) pieces
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 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 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.
Notes
- 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.
- If you use smaller or bigger turkey legs, adjust the cooking time according to the recipe.
- 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
Did you make this recipe?
I’d love to hear how it turned out for you! Please take a moment to leave a 5-star rating ⭐️ and share your thoughts in the comments further down the page. It really helps others discover the recipe too.
Jim roache
So much flavour. Unbelievably good!
K
These were good! Thanks for sharing your recipe.
Jeff the Chef @ Make It Like a Man!
I’ve never made turkey legs before! Thanks for the recipe.