Hello everyone! If you’re on the hunt for a no-fuss, crowd-pleasing turkey dish, look no further! This slow roasted turkey legs recipe with garlic and herbs is so easy, it’s practically a beginner cook’s dream. Inspired by the amazing Alison Roman, a bestselling author, media star, and columnist, this recipe is perfect for holidays like Thanksgiving or Christmas, and it won’t take over your fridge for days.
Why Turkey Thighs and Legs?
Let’s talk turkey! Dark meat lovers, rejoice! I used 5 pounds of delicious dark meat—two thighs and four legs—perfect for satisfying my family’s cravings. My son and his roommate specifically asked for turkey legs, and after trying several recipes, this one emerged as the clear winner.
Minimal Effort, Maximum Flavor!
One of the best things about this recipe? It’s incredibly hands-off. Season the turkey, let it sit, and then pop it in the oven. While it roasts, you have plenty of time to whip up sides or even catch up on your favorite shows! I made it all in a lasagna pan, and the results were fantastic.
What Makes This Recipe Shine
The real star of the show here is the fat! Using a combination of duck fat and olive oil not only makes the turkey tender and flavorful but also creates a rich sauce you can drizzle over everything.
The Benefits of Duck Fat and Olive Oil
Duck fat is rich in unsaturated fatty acids like oleic acid and linoleic acid, boasting a fatty acid profile similar to that of olive oil and Hass avocados. It’s actually lower in saturated fats than beef and pork fat, making it a healthier choice for cooking. So, don’t worry about the fat; both duck fat and good olive oil are healthy fats that can benefit your diet. If you’re curious to learn more about the health benefits of duck fat, check out this article.
Trust me, you won’t need store-bought gravy—this natural goodness is all you need!
Perfect Pairings
How to Prepare
- Seasoning Time: Season the turkey thighs and legs a day or two ahead to really lock in that flavor. The longer, the better!
- Roasting Magic: Roast them low and slow in a roasting or a lasagna pan. The turkey will transform into a golden, crispy delight. Basting with the flavorful fat takes it over the top.
- Easy Serving: When it’s time to eat, forget about carving! The meat will fall right off the bone, making serving a breeze.
A Recipe Worth Making
I can’t stress enough how much I love this dish. It’s perfect for gatherings, and the leftovers (if there are any!) are just as tasty. Plus, you can enjoy that leftover duck fat-infused goodness for days.
So, if you want to impress your guests without spending all day in the kitchen, give this slow roasted turkey legs with garlic and herbs recipe a try. Alison Roman truly nailed it with this one, and I’m so grateful for such an amazing, easy dish!
Ridiculously Easy Slow Roasted Turkey Legs with Garlic and Herbs
Ingredients
Equipment
Method
- Preheat oven to 275°. Combine 2 tablespoons salt, 1 tablespoon brown sugar and 2 teaspoons pepper in a small bowl. Place turkey in a large baking dish and season on both sides with the salt mixture. Let sit at least an hour, if not up to 24 hours (24 hours will reward you greatly with better texture and deeper flavor).
- Drain any liquid that’s come off the turkey and pat dry a little. Scatter garlic and herbs around the turkey and cover with duck fat and olive oil. Season again with salt and pepper (just like your pasta water should be seasoned, so should the fat you cook in) and cover with foil.
- Place in the oven and roast for three hours (at this point your turkey will be cooked through and mostly tender). Remove foil, use a spoon to baste some of the fat on top of the exposed parts of the turkey and continue roasting until the skin is a deep golden brown, another 45–60 minutes.
- Remove from oven and let cool slightly. To serve, of course you don’t need to do any carving– the bones will slip right out and the meat should effortlessly shred, not unlike slow cooked pork or short ribs– but an idea for serving is to pull the meat apart into large, gorgeous chunks, spoon with a little of the fat and the hunks of caramelized garlic.
- The drippings and fat can be drizzled over the turkey, sides, or stashed in the fridge for a few weeks to use on chicken, steak, potatoes, or veggies. And don’t forget the garlic—those soft, paper-like cloves can be squeezed out and served right alongside the turkey! You can store them with the drippings and extra fat for even more flavor magic later.
- Turkey can be seasoned 2 days ahead
- Turkey can be roasted 3 days ahead– rewarm in a 275° oven until warmed through, 30–40 minutes.
Notes
This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. Thanks for your support!
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14 responses to “Easy Slow Roasted Turkey Legs with Garlic and Herbs”
It looks amazing!!! 🤩
Thanks, Javi! It’s so good!
Boy Robin, reading this first thin this morning has me feeling like a ‘Hungry Dawg’ as my oldest son would say.
You got a customer waiting at the far end of the table there 🐶
This recipe looks delicious! I would love to try it, but the only turkey legs I’ve seen in the stores recently were smoked shoe leather-nothing raw. 🙂
Thanks for commenting, Nancy. I found these legs and thighs next to the chicken section in the grocery store. Sometimes, they are sold as quarters. I hope you find some good fresh legs! This recipe is a winner:)
A yummy dish that leaves folks hoping for 2nds. Mmmmm
Thanks, Gene!
Delicious recipe 😋 well shared
Thank you, Priti!
💐
Harika görünüyor eline sağlık…
Thank you very much!
Looks great