If you feel like eating Thanksgiving dinner anytime, this slow-roasted turkey leg looks after itself and will quickly become a favorite! Serve with sauteed herbed potatoes. Absolutely delicious!
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Ingredients list for the Slow Cooked Turkey Leg
- 2 lbs (900g) turkey leg
- 1 teaspoon salt
- 1 teaspoon fresh cracked pepper
- 1 tablespoon dried thyme
- 2-3 bay leaves
- 1 tablespoon Sriracha, or 1 teaspoon cayenne powder (optional)
- 8-10 cloves of garlic
- 2 tablespoons olive oil
- 3 medium onions, cut into wedges
- 2 tablespoons raw honey
- 2/3 cup (150ml) chicken stock
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the slow-cooked turkey leg: Preheat your oven to 370°F (190°C). Season turkey leg with salt and pepper. Heat a heavy-bottomed, oven-proof casserole with oil over high heat, brown the leg for 3 minutes on each side. Then add onions, garlic, Sriracha, honey, and thyme; cook for 2 minutes stirring gently, and deglaze with chicken stock. Add the bay leaves.
2. Cover and cook in the preheated oven for 4-5 hours at 370°F (190°C)—or lower 305°F (150°C) for 6-8 hours. Baste regularly with the cooking juices. At the end of cooking, adjust seasoning if needed but there should be enough salt given the chicken stock is reduced.
3. When the turkey meat falls apart easily, transfer to a serving platter and shred with two forks. Enjoy the slow-cooked turkey leg on sandwiches, with a baked potato, white rice, or however else you want to enjoy it.
Tips for the slow-roasted turkey recipe
- Turkey leftovers should be kept in an airtight container in the refrigerator or freezer.
- You can slow-cook this turkey leg in your crockpot: brown the turkey leg as per the recipe, then transfer everything to your slow cooker and cook for 4 hours on high or 6 hours on low.
More Turkey recipes you might like
- Instant Pot Turkey Breast with Garlic-Herb Butter
- Roasted Turkey Breast with Garlic Herb Butter
- How to Stuff a Turkey Breast With Herbed Butter
Photo credit: © Eatwell101.com
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How did it turn out?
Made this a few times and tastes amazing. One already in my Big Green Egg which will be the centre piece for a Father’s Day meal for 4 generations today.
Wonderful! I didn't want to be so extravagant as to cook it for the required time in an electric oven, so I cook mine on my gas ring on a very low heat and it works very well. We love this recipe.
Delicious. I did have an issue with the oven temperature. I wanted to cook it for a long time to reduce the problem with the leg tendons. I've found they disappear after a very slow cook. It may be my oven, but the vegetables were almost to the point of burning and the legs fell apart. But my cooking time was 2-3 hours. I put the pot into the oven at 370 degrees and lowered it to 305 degrees. I'll either use the slow cooker or reduce my heat from 305 degrees. The dish was still excellent.
I don't usually leave comments on recipe sites. This was amazing. I could not believe how the simple ingredients came together to make something so delicious. I browned it in the skillet first (and added all ingredients in the skillet), then transferred it to corningware and baked it at 350 in the gas oven for about 3 hours. More and higher temp would have been too much - I suggest checking it to see when the liquid is really reducing and you're getting some of that good dark-colored caramelization on the meat. I will do this again. Forever. Thank you!
Very yum. I thought the amount of honey was just right. But everyone is different.
Like others I thought the oven temp of 190 degrees sounded way too high so I reduced it to 170. Cooked perfectly over four hours.
