In a large bowl, combine the Water (8 cup) and Salt (3 tablespoon) together and stir until the salt has dissolved
Add in the the Bay Leaf (3), Garlic (4 clove) and Black Cardamom (2).
Add in the Turkey Leg (4) and brine it for 24 hours in the fridge.
In a food processor, blitz Onion (1/2) with Oil (2 tablespoon) until it becomes a paste. If you don’t have a food processor, you can grate the onion instead.
Melt the Unsalted Butter (1/4 cup) and combine the onion paste, Oil (1/4 cup), Soy Sauce (1 tablespoon), Dark Soy Sauce (1/2 tablespoon), Lemongrass (1 teaspoon), Ground Thyme (1 teaspoon), Dried Tarragon (1 teaspoon), Dried Rosemary (1 teaspoon), Dried Oregano (1/2 teaspoon), Dried Dill Weed (1/2 teaspoon) and Dried Basil (1/2 teaspoon) into a bowl and mix well. Set aside for later to glaze the turkey.
Preheat the oven to 350 degrees F (177 degrees C).
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.
Once the oven is up to temperature, place the turkey legs in the oven and set the timer for 30 minutes
Once 30 minutes is up, we can start to glaze the turkey with the herb glaze every 15-20 minutes
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.
Serve with your favorite sides and enjoy!