Cooking Instructions
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Step 1
In a large bowl, combine the
Water (1.9 L)
and
Salt (55 g)
together and stir until the salt has dissolved.
Step 2
Add in the the
Bay Leaves (3)
,
Garlic (4 cloves)
and
Black Cardamom (2)
.
Step 3
Add in the
Turkey Legs (4)
and brine it for 24 hours in the fridge.
Step 4
In a food processor, blitz
Onion (1/2)
with
Oil (30 mL)
until it becomes a paste. If you don’t have a food processor, you can grate the onion instead.
Step 5
Melt the
Unsalted Butter (55 g)
and combine the onion paste,
Oil (60 mL)
,
Soy Sauce (15 mL)
,
Dark Soy Sauce (8 mL)
,
Lemongrass (1 g)
,
Ground Thyme (1 g)
,
Dried Tarragon (2 g)
,
Dried Rosemary (1 g)
,
Dried Oregano (as needed)
,
Dried Dill Weed (as needed)
and
Dried Basil (as needed)
into a bowl and mix well. Set aside for later to glaze the turkey.
Step 6
Preheat the oven to 350 degrees F (180 degrees C).
Step 7
Use a roasting pan and put a rack in it to suspend the turkey, so there is air flow between the pan and the bottom of the turkey. If you don’t have a rack, you can take tin foil and roughly press it together to create a rough and bumpy texture and place the turkey legs on top so it is not sitting completely flat against the roasting pan.
Step 8
Once the oven is up to temperature, place the turkey legs in the oven and set the timer for 30 minutes.
Step 9
Once 30 minutes is up, we can start to glaze the turkey with the herb glaze every 15-20 minutes.
Step 10
The turkey legs should take between 1 hour and 30 minutes to 1 hour and 45 minutes, but use a meat thermometer to be sure. The internal temperature should be 165 degrees F (74 degrees C). When you cut into the turkey, the juices should be clear and not bloody.
Step 11
Serve with your favorite sides and enjoy!
