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Robin Ward

Ridiculously Easy Slow Roasted Turkey Legs with Garlic and Herbs

Succulent slow-roasted turkey legs infused with aromatic garlic and fresh herbs, delivering a golden, crispy skin and melt-in-your-mouth tenderness. This hands-off, beginner-friendly dish is a culinary dream, perfect for festive gatherings. Effortlessly flavorful, it promises to elevate any holiday feast with minimal fuss!
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Course: #maincourse, dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4-5 lbs. Turkey legs (about 2 legs) (I used 5 pounds of turkey, consisting of 4 legs and 2 thighs. You can use any combination of legs and thighs to ensure even cooking.)
  • 2 Tbsp kosher salt, plus more
  • 1 Tbsp light brown sugar
  • 2 tsp coarsely ground black pepper, plus more  
  • 2 cups duck fat or olive oil (Alternatively, use any combination of both. I combined 1/2 cup of olive oil with 1.5 cups of duck fat and mixed them together for pouring.)
  • 2 cups olive oil
  • 2 heads garlic, halved crosswise to expose the cloves inside
  • A few sprigs herbs, such as thyme, sage or oregano   (I used thyme.)

Equipment

  • roasting pan or a lasagna pan

Method
 

  1. 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). 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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.
DO AHEAD
  1. Turkey can be seasoned 2 days ahead
  2. Turkey can be roasted 3 days ahead– rewarm in a 275° oven until warmed through, 30–40 minutes. 

Notes

For marination, I placed the turkey on a wire rack set inside a sheet pan to allow for proper drainage. It fit easily in my refrigerator overnight.
 
This is a no-fuss recipe, so you can rest assured that the turkey will be cooked thoroughly. Since it's slow-roasted beyond the internal temperature of 165°F, there’s no need for a meat thermometer—just enjoy the process!