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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 Thanksgiving with a smaller crowd or hosting any gathering or dinner party. {Gluten-Free}

Slow Roasted Turkey Legs

5 from 1 vote
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}
Prep Time: 15 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 30 minutes
Course: Main
Cuisine: Chinese inspired
Keyword: holiday cooking, thanksgiving
Servings: 6 servings
Author: Maggie Zhu

Ingredients

Spice Mix

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

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.

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