Brined and Roasted Turkey Legs

If you’re looking for a show-stopping Christmas centrepiece without committing to a whole bird, these Brined and Roasted Turkey Legs are the perfect solution. These succulent turkey legs are first brined to lock in moisture and infuse them with a deep, savoury flavour. You then roast them to golden perfection with irresistibly crispy skin. The brining process ensures that every bite is tender and juicy, while the roasting brings out a rich, caramelised flavour that pairs beautifully with classic holiday sides.

Whether you’re hosting a small gathering or simply want a taste of the festive season without all the fuss, these turkey legs offer all the deliciousness of a traditional roast with a fraction of the effort. Simple to prepare yet incredibly satisfying, this recipe is sure to become a favourite for your holiday table or any special occasion!

Table of Contents

• Introduction
• Key Ingredients
• Dark Meat vs. White Meat
• The Art of Brining
• Cooking the Turkey Legs
• Making the Perfect Gravy
• Serving Suggestions
• Final Thoughts

Introduction

Brined and Roasted Turkey Legs are a fantastic alternative to the traditional whole turkey, offering rich flavours and juicy meat with less cooking time and effort. This recipe ensures super crispy skin and succulent meat, making it perfect for festive occasions or even Sunday roasts. By brining the turkey legs, you enhance the flavour and tenderness of the meat, while the roasting process brings out the best in this underrated cut. Let’s dive into the ingredients and techniques used to create this delicious dish.

Key Ingredients

• Fine Sea Salt: Essential for the brine, helping to tenderise and flavour the meat.
• Light Brown Sugar: Adds a touch of sweetness to the brine, balancing the saltiness.
• Turkey Drumsticks/Thighs: The main protein, offering rich, dark meat that stays juicy.
• Echalion Shallots (aka Banana Shallots): Provide a sweet and mild onion flavour, complementing the turkey.
• Carrots: Add sweetness and depth to the roasting vegetables.
• Celery Sticks: Contribute a savoury, aromatic base.
• Garlic: Adds a robust, aromatic flavour – used very generously in this recipe.
• Chicken Stock: Used in both the roasting process and the gravy, enhancing the overall flavour.
• Unsalted Butter: Adds richness to the gravy.
• Plain Flour: Thickens the gravy.
• Red Wine Vinegar: Adds acidity and balance to the gravy.
• Honey: Provides a subtle sweetness.
• Dark Soy Sauce: Adds depth and umami to the gravy.

Dark Meat vs. White Meat

I’m a dark meat over white meat girl through and through and that applies to my turkey, too. Turkey legs trump turkey breasts every single time. Here’s why:

• Rich Flavour and Succulent Texture: Unlike white meat, dark meat contains more fat and connective tissue, which makes it juicier and more flavourful. Fat = flavour, remember!
• Stays Moist: The higher fat content makes dark meat more forgiving during the cooking process, as it remains tender and moist even if slightly overcooked.
• Cheaper: Turkey legs are cheaper than turkey breasts. They also only need 1 hour in the oven, saving you money on your energy bill.
• Reduces Food Waste: Choosing turkey legs over the more popular turkey breast is an excellent way to reduce food waste. In the UK alone, millions of turkey legs go unsold each year due to the high demand for turkey crowns.
• More Nutrient Dense: Dark meat is more nutrient-dense, providing higher levels of iron, zinc, and B vitamins compared to white meat.

The Art of Brining

Brining is a crucial step in this recipe that ensures your turkey legs remain juicy and flavourful. The process involves soaking the meat in a solution of salt, sugar, and water, which helps to break down muscle proteins and retain moisture during cooking. This method not only enhances the natural flavours of the meat but also allows it to cook more evenly.

Brining has ancient origins, used historically to preserve meat before refrigeration. Sailors on long voyages brined their meat to ensure it remained edible for months. Today, brining is a popular technique in both home kitchens and professional settings, particularly for poultry and pork.

For this recipe, combine the salt and sugar until well-incorporated. Pat the turkey legs dry with kitchen towel and sprinkle the salt mixture all over, ensuring even coverage. This dry brine method is efficient and effective, requiring a minimum of 12 hours and up to 2 days in the refrigerator. This technique is particularly beneficial for turkey legs, which have a tendency to dry out if not properly prepared.

Cooking the Turkey Legs

Roasting turkey legs to perfection involves a few key steps. After brining, let the turkey legs sit at room temperature for 30 minutes before roasting. This ensures even cooking. Preheat your oven to 200°C / 180°C fan. Place the shallots, carrot, celery, and garlic in a large roasting tin, seasoning with salt and pepper and adding the chicken stock. Top with a wire rack and place the turkey legs on top. Roast for 50 to 60 minutes, or until the meat is cooked through and the juices run clear. Let the turkey rest for 10 minutes before carving to allow the juices to redistribute.

Making the Perfect Gravy

A good gravy can elevate any roast dish, and this recipe ensures a rich, flavourful sauce to accompany the turkey legs. Start by collecting the juices from the roasting tin. If you’re short on liquid, top it up with water to make 400ml. Melt the butter in a small saucepan and whisk in the plain flour, cooking for 2 minutes to create a roux. Gradually add the stock, whisking continuously to avoid lumps. Simmer until thickened, then finish with red wine vinegar, honey, and dark soy sauce for a balanced, savoury flavour. Season to taste with salt and pepper, and your gravy is ready to serve.

Serving Suggestions

These Brined and Roasted Turkey Legs can be served with roasted vegetables, potatoes, stuffing and more. For a more festive touch, consider serving with cranberry sauce or a seasonal vegetable medley. The rich gravy pairs beautifully with these sides too. Whether for a holiday feast or a special Sunday dinner, these turkey legs are sure to impress!

Final Thoughts

These Brined and Roasted Turkey Legs offer a delicious and easy-to-prepare alternative to traditional turkey roasts. Enjoy the rich flavours, crispy skin, and succulent meat with a variety of side dishes and a flavourful gravy. This dish is sure to become a favourite at your table!

For more Christmas recipes, check out my Christmas Recipe Collection, where you’ll find a curated selection of festive recipes, perfect for the holiday season. From indulgent mains and comforting sides to delightful desserts and warming drinks, each recipe is crafted to bring joy to your Christmas celebrations.