Ginger Citrus Spiced Turkey Legs

Turkey & citrus season is upon us! It’s not a Malaysian tradition to have turkey as the year-end approaches but I think it should be. Something rich, warm, spicy to close the year with isn’t so bad a thing at all. We already have so many local food traditions here so what’s another one?

I really like turkey. It’s like the lamb or venison of the poultry world. A slightly more upscale flavour — richer, redder, heftier. I mean, turkey IS a big bird! I don’t fancy cooking the entire bird simply because my oven isn’t big enough (though, we just got ourselves a proper built-in one and I can’t wait to play with it!!) and I don’t have a village to feed. Turkey legs are perfectly portioned for the 2 of us. 2 legs can feed us for 2 meals pretty well!

I’ve made turkey legs before and this is not too different from my previous recipes. I consider this my revision because I think I make turkey once a year. 😀

Brining is a given when it comes to turkey roasting if you want proper flavour infusion. 
Ginger Citrus Turkey Legs 1

Looks like too much but I’m gonna guess 90% of that remains in the brine that we’ll pour out so don’t freak out, k? 😉
Ginger Citrus Turkey Legs 2

All the aromatic infusions. I’ll be honest. I chose those 3 citruses for this very picture. I love the colours!
Ginger Citrus Turkey Legs 3

Also, don’t be stubborn like me. Use a larger container. Haha! I did give in and change to a larger one. By the way, cardamom goes really well with turkey!
Ginger Citrus Turkey Legs 4

A nice spice blend of garam masala, ground coriander & chilli to seal in the flavours!
Ginger Citrus Turkey Legs 5

I used the citrus slices to prop up the drumsticks a bit so the bottom doesn’t burn onto my pan. Looks super festive!
Ginger Citrus Turkey Legs 6

After some roasting time, they came out nice and brown.
Ginger Citrus Turkey Legs 7

I let the legs rest for a bit while roasting off some broccoli. The juices came out a little creating a really nice glaze. Totally unexpected but very welcomed.
Ginger Citrus Turkey Legs 8

I could just grab one leg and gnaw on it. But I am a lady. Heh.
Ginger Citrus Turkey Legs 9

The flavours of those spices with the citruses melded together really well, almost giving this a sorta Middle Eastern/African/Indian spice vibe. Bright yet deep… with floral notes from the cardamom. 
Ginger Citrus Turkey Legs 10

Look at the juice running out!
Ginger Citrus Turkey Legs 11

You can now be sure never to have dry, sand papery turkey on your table ever again.
Ginger Citrus Turkey Legs 12

I had the leftover with a little Pesto linguine the next day and oh, it was sublime. Probably even better!
Ginger Citrus Turkey Legs 13

How do you season your turkey? Let me know because I would love to try it out for our little year end party for 2. 🙂

Want more turkey leg ideas?

Spice Rub Roast Turkey Legs 13

Spice Rub Roast Turkey Legs

Orange Rosemary Turkey Legs 2

Orange Rosemary Turkey Legs

 

signature

 

 

 

“The secret of the LORD is with them that fear Him; and He will shew them His covenant.” {Psalm 25:14}

Line divider

Ginger Citrus Spiced Turkey Legs
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-3
Ingredients
  • 2 Turkey Legs (appx 900gms or 1 lb 2 oz)
  • ½ cup Sugar
  • ½ cup Salt
  • 2 cloves Garlic, smashed & peeled
  • 1 tbsp Black Peppercorns
  • 6-7 Cardamom Pods
  • 1 tbsp Cloves
  • 1 Lemon, sliced
  • 1 Lime, sliced
  • 1 Orange, sliced
  • 7-8 slices Old Ginger
  • 4 cups Water (or enough to submerge turkey legs fully)
  • 2 tsp ground Garam Masala
  • 1 tsp ground Coriander
  • 1 tsp ground Chili
Steps
  1. Prepare the brine by dissolving salt & sugar in 1 cup water.
  2. Place turkey legs in a non-reactive container with a lid, ensuring that it fits the legs as well as brine.
  3. Pour in solution, garlic cloves, peppercorns, cardamom, cloves, sliced lemon, sliced lime, sliced orange, ginger & rest of the water.
  4. Cover & leave in the fridge to brine for at least 8 hours, up to 12 hours.
  5. When ready to cook, preheat oven to 360F or 180C.
  6. Mix ground cumin, ground coriander & chili powder in a small bowl.
  7. Line roasting pan with slices of lemon, lime & orange.
  8. Pat dry turkey legs and rub with spice mix. Place on top of citrus slices. Top with more slices & some brining spices.
  9. Leave for 10 minutes to bring it closer to room temperature.
  10. Roast for 45 mins - 1 hour or until juices run clear when meat is pricked. If you're the precise kind of person, cook until internal temperature reaches 180F or 82C.
  11. Remove from oven & cover loosely with foil to rest for 15 minutes.
  12. Serve with roasted vegetables!

 

Tell me more!