Oven Slow-Cooked Turkey Leg
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
6 servings
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Calories
598 kcal
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Course
Main Course
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Cuisine
International
Oven Slow-Cooked Turkey Leg
Description
In this recipe, a large whole turkey leg is rubbed with Dijon mustard, sea salt, and black pepper, then placed in a roasting pot surrounded by quartered onions, whole garlic cloves, chopped carrot, parsley root or celeriac, red bell pepper, and bay leaves. Chicken stock is added carefully to the pot without disturbing the seasoning on the leg.
The pot starts in a cold oven which is then set to 300°F (150°C), allowing the turkey leg to cook slowly for 3.5 to 4 hours. This gentle roasting method renders the meat very tender while crisping the skin and encouraging deep browning. The preparation enhances the natural flavors without overwhelming them.
The finished turkey leg can be served as a main dish where its tender texture and flavorful skin stand out. The cooked vegetables and stock base create a gentle savory background. This method suits smaller turkey legs too, though cooking time will vary.
Check periodically during cooking to ensure the meat reaches desired tenderness, and adjust timing accordingly. Smaller legs require less time and should be monitored to avoid drying out.
Ingredients
- 1 large whole turkey leg of about 3.7 lbs/ 1.7 kg, Note 1
- 2 heaped tablespoons Dijon mustard
- 2 medium onion
- 3 garlic cloves
- 1 medium carrot
- 1 medium parsley root or 1 piece of celeriac, about the same amount as the carrot
- 1 small red bell pepper
- 2 bay leaf
- ½ cup chicken stock 125 ml
- sea salt fine
- black pepper fine
Instructions
- Season: Pat dry the turkey leg. Cut it around the joint, if necessary. If your Dutch oven (or similar pot) is large enough, you don't have to do that. Rub the leg with the mustard and sprinkle with salt and pepper. Place the turkey in the Dutch oven or cast iron oven dish.1 large whole turkey leg + 2 heaped tablespoons Dijon mustard + fine sea salt and black pepper
- Assemble the dish: Quarter the onions and chop all the vegetables into large pieces. Peel, but leave the garlic cloves whole. Place them and the bay leaves in the pot around the turkey leg. Pour in the chicken stock, taking care not to wash away the mustard. Just pour around the leg.2 medium onions + 3 garlic cloves + 1 medium carrot + 1 medium parsley root + 1 small red bell pepper + 2 bay leaves + ½ cup chicken stock/ 125 ml
- Roast: Place the pot in the cold oven and turn the temperature to 300°F/ 150°C. Cook for 3 ½ to 4 hours until the skin is crisp and the meat very tender.
- Check from time to time to ensure that the skin doesn't get too dark. If that starts to happen, place a piece of aluminum foil very loosely on top of the pot, just place it on top without pressing it or trying to close the pot.
- Rest: Remove the turkey leg from the pot and place it on a warmed plate, cover it loosely with aluminum foil and let rest while you make the sauce.
- Gravy: Blend the vegetables with the immersion blender in the pot and adjust the taste with salt and pepper. Serve immediately with potatoes and vegetables.
Notes
- Smaller turkey legs can be prepared using the same method but will require less cooking time; check tenderness sooner.
- The meat should be very tender and the skin deeply browned and crisp when fully cooked.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 598 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 598kcal | 30% |
| Carbohydrates | 8g | 3% |
| Protein | 82g | 164% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 18g | 106% |
| Cholesterol | 341mg | 114% |
| Sodium | 851mg | 35% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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