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Oven Slow-Cooked Turkey Leg

I can't think of a tastier and easier way of cooking turkey with tender meat and crispy skin than this turkey leg slow-cooked in the oven.

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 6 servings
Calories: 598 kcal
Course: Main Course
Cuisine: International

Ingredients

  • 1 large whole turkey leg of about 3.7 lbs/ 1.7 kg, Note 1
  • 2 heaped tablespoons Dijon mustard
  • 2 medium onions
  • 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 leaves
  • ½ cup chicken stock 125 ml
  • Fine sea salt and black pepper

Instructions

    Cup of Yum
  1. 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
  2. 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
  3. 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.
  4. 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.
  5. 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.
  6. 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

  • Turkey legs: You can cook smaller turkey legs the same way; they will be done sooner. Make sure to check sooner; the meat should be very tender and the skin crispy and deeply brown. 

Nutrition Information

Serving 1slice Calories 598kcal (30%) Carbohydrates 8g (3%) Protein 82g (164%) Fat 27g (42%) Saturated Fat 7g (35%) Polyunsaturated Fat 18g Cholesterol 341mg (114%) Sodium 851mg (35%) Fiber 1g (4%) Sugar 3g (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 598

% 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.