Description
Middle Eastern/Indian inspired turkey legs that turned out super moist and juicy!
Ingredients
- FOR THE TURKEY AND BRINE:
- ½ cups Salt
- ½ cups Sugar
- 4 cups Water, Or Enough To Fully Submerge Turkey Legs, Divided
- 2 whole Turkey Legs
- 2 cloves Garlic, Smashed And Peeled
- 1 Tablespoon Black Peppercorns
- 6 whole Cardamom Pods
- 1 Tablespoon Cloves
- 1 whole Lemon, Sliced
- 1 whole Lime, Sliced
- 1 whole Orange, Sliced
- 8 slices Old Ginger
- FOR THE DRY RUB:
- 2 teaspoons Ground Garam Masala
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Chili
Preparation
Prepare the brine by dissolving salt and sugar in 1 cup water. Place turkey legs in a non-reactive container with a lid, ensuring that it fits the legs as well as brine. Pour in solution, garlic, peppercorns, cardamom, cloves, sliced lemon, sliced lime, sliced orange, ginger, and the rest of the water. Cove rand leave in the fridge to brine for at least 8 hours, up to 12 hours.
When ready to cook, preheat oven to 360ºF or 180ºC. Drain turkey legs and set aside the citrus slices and whole spices from the brine.
For the dry rub, mix ground garam masala, ground coriander, and chili powder in a small bowl. Line roasting pan with some of the reserved slices of lemon, lime and orange.
Pat dry turkey legs and rub with spice mix. Place on top of citrus slices. Top with more slices and some brining spices. Leave for 10 minutes to bring it closer to room temperature.
Roast for 45 minutes to 1 hour or until juices run clear when meat is pricked. If you’re the precise kind of person, cook until internal temperature reaches 180ºF or 82ºC.
Remove from oven and cover loosely with foil. Let rest for 15 minutes.
Serve with roasted vegetables!
