Five-Spice Turkey Legs with Citrus Glaze
By Diana Yen, @diana_yen_
Images
Serves
4
Ingredients
These turkey legs are slow-roasted until juicy and tender, infused with warm Chinese five-spice, garlic, ginger, and star anise, and finished with a glossy citrus glaze. An olive oil bath keeps the meat moist while the skin turns golden and lightly crisp -- a simple technique that delivers maximum flavor with minimal effort.
Turkey Legs
Citrus Glaze
To garnish: orange and lemon slices, fresh cranberries (optional), thyme sprigs, and whole star anise pods
Turkey Legs
- 4 turkey legs (about 3 - 3 1⁄2 lb total), patted dry
- 2 cups extra-virgin olive oil, plus more as needed
- 1 head garlic, halved crosswise
- 2-inch piece fresh ginger, sliced
- 3 whole star anise pods
- 4 springs fresh thyme
- 2 tbsp Chinese five-spice powder
- 1 1⁄2 tsp kosher salt, plus more to taste
- 1⁄2 tsp freshly ground black pepper
Citrus Glaze
- 1⁄2 cup fresh orange juice
- 2 tbsp fresh lemon juice
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tsp cornstarch mixed with 1 tsp water
To garnish: orange and lemon slices, fresh cranberries (optional), thyme sprigs, and whole star anise pods
Procedure
Optional prep: French the turkey legs for a refined presentation. Using a sharp knife, trim and scrape away the skin and tendons from the lower half of each leg bone to expose it. Work carefully around the bone in small cuts, pulling the skin and sinew back toward the meaty portion. Only expose the bottom half of the bone.
Preheat the oven to 275°F (135°C).
Pat the turkey legs dry and rub them evenly with five-spice powder, salt, and pepper. Arrange the legs in a large ovenproof dish and tuck the garlic, ginger, star anise pods, and thyme around them.
Pour 2 cups of olive oil over the turkey, making sure the legs are partially submerged, and season the oil lightly with salt and pepper. Cover tightly with a lid or foil.
Roast the turkey low and slow for about 3 hours, until very tender. Halfway through (around 1½ hours), uncover carefully and baste the legs with the infused olive oil and pan juices. If the exposed parts look dry or the oil has mostly absorbed, add an extra ½ cup of olive oil. Re-cover and continue roasting for the remaining time.
Uncover the dish, baste once more, and roast uncovered for 45–60 minutes, until the skin is deep golden brown and the internal temperature reaches 165°F (74°C).
While the turkey finishes roasting, make the citrus glaze. In a small saucepan over medium heat, combine orange juice, lemon juice, honey, and soy sauce. Simmer for about 5 minutes until slightly reduced and syrupy, then stir in the cornstarch slurry and cook for 1 more minute until thickened.
Brush the cooked turkey legs generously with the citrus glaze, reserving some for serving. Let the legs rest for 10 minutes, then arrange on a platter with the garnish. Spoon a little of the infused olive oil over the meat for extra shine and flavor. The turkey should be tender but intact, perfect for serving in large, dramatic pieces.
Tips
Preheat the oven to 275°F (135°C).
Pat the turkey legs dry and rub them evenly with five-spice powder, salt, and pepper. Arrange the legs in a large ovenproof dish and tuck the garlic, ginger, star anise pods, and thyme around them.
Pour 2 cups of olive oil over the turkey, making sure the legs are partially submerged, and season the oil lightly with salt and pepper. Cover tightly with a lid or foil.
Roast the turkey low and slow for about 3 hours, until very tender. Halfway through (around 1½ hours), uncover carefully and baste the legs with the infused olive oil and pan juices. If the exposed parts look dry or the oil has mostly absorbed, add an extra ½ cup of olive oil. Re-cover and continue roasting for the remaining time.
Uncover the dish, baste once more, and roast uncovered for 45–60 minutes, until the skin is deep golden brown and the internal temperature reaches 165°F (74°C).
While the turkey finishes roasting, make the citrus glaze. In a small saucepan over medium heat, combine orange juice, lemon juice, honey, and soy sauce. Simmer for about 5 minutes until slightly reduced and syrupy, then stir in the cornstarch slurry and cook for 1 more minute until thickened.
Brush the cooked turkey legs generously with the citrus glaze, reserving some for serving. Let the legs rest for 10 minutes, then arrange on a platter with the garnish. Spoon a little of the infused olive oil over the meat for extra shine and flavor. The turkey should be tender but intact, perfect for serving in large, dramatic pieces.
Tips
- The citrus glaze can be made ahead and stored in the refrigerator for up to 3 days; rewarm gently before serving.
- Leftover infused olive oil can be strained and saved for roasting vegetables or drizzling over grains
Five-Spice Turkey Legs with Citrus Glaze
By Diana Yen, @diana_yen_
Serves
4
Ingredients
These turkey legs are slow-roasted until juicy and tender, infused with warm Chinese five-spice, garlic, ginger, and star anise, and finished with a glossy citrus glaze. An olive oil bath keeps the meat moist while the skin turns golden and lightly crisp -- a simple technique that delivers maximum flavor with minimal effort.
Turkey Legs
Citrus Glaze
To garnish: orange and lemon slices, fresh cranberries (optional), thyme sprigs, and whole star anise pods
Turkey Legs
- 4 turkey legs (about 3 - 3 1⁄2 lb total), patted dry
- 2 cups extra-virgin olive oil, plus more as needed
- 1 head garlic, halved crosswise
- 2-inch piece fresh ginger, sliced
- 3 whole star anise pods
- 4 springs fresh thyme
- 2 tbsp Chinese five-spice powder
- 1 1⁄2 tsp kosher salt, plus more to taste
- 1⁄2 tsp freshly ground black pepper
Citrus Glaze
- 1⁄2 cup fresh orange juice
- 2 tbsp fresh lemon juice
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tsp cornstarch mixed with 1 tsp water
To garnish: orange and lemon slices, fresh cranberries (optional), thyme sprigs, and whole star anise pods
Procedure
Optional prep: French the turkey legs for a refined presentation. Using a sharp knife, trim and scrape away the skin and tendons from the lower half of each leg bone to expose it. Work carefully around the bone in small cuts, pulling the skin and sinew back toward the meaty portion. Only expose the bottom half of the bone.
Preheat the oven to 275°F (135°C).
Pat the turkey legs dry and rub them evenly with five-spice powder, salt, and pepper. Arrange the legs in a large ovenproof dish and tuck the garlic, ginger, star anise pods, and thyme around them.
Pour 2 cups of olive oil over the turkey, making sure the legs are partially submerged, and season the oil lightly with salt and pepper. Cover tightly with a lid or foil.
Roast the turkey low and slow for about 3 hours, until very tender. Halfway through (around 1½ hours), uncover carefully and baste the legs with the infused olive oil and pan juices. If the exposed parts look dry or the oil has mostly absorbed, add an extra ½ cup of olive oil. Re-cover and continue roasting for the remaining time.
Uncover the dish, baste once more, and roast uncovered for 45–60 minutes, until the skin is deep golden brown and the internal temperature reaches 165°F (74°C).
While the turkey finishes roasting, make the citrus glaze. In a small saucepan over medium heat, combine orange juice, lemon juice, honey, and soy sauce. Simmer for about 5 minutes until slightly reduced and syrupy, then stir in the cornstarch slurry and cook for 1 more minute until thickened.
Brush the cooked turkey legs generously with the citrus glaze, reserving some for serving. Let the legs rest for 10 minutes, then arrange on a platter with the garnish. Spoon a little of the infused olive oil over the meat for extra shine and flavor. The turkey should be tender but intact, perfect for serving in large, dramatic pieces.
Tips
Preheat the oven to 275°F (135°C).
Pat the turkey legs dry and rub them evenly with five-spice powder, salt, and pepper. Arrange the legs in a large ovenproof dish and tuck the garlic, ginger, star anise pods, and thyme around them.
Pour 2 cups of olive oil over the turkey, making sure the legs are partially submerged, and season the oil lightly with salt and pepper. Cover tightly with a lid or foil.
Roast the turkey low and slow for about 3 hours, until very tender. Halfway through (around 1½ hours), uncover carefully and baste the legs with the infused olive oil and pan juices. If the exposed parts look dry or the oil has mostly absorbed, add an extra ½ cup of olive oil. Re-cover and continue roasting for the remaining time.
Uncover the dish, baste once more, and roast uncovered for 45–60 minutes, until the skin is deep golden brown and the internal temperature reaches 165°F (74°C).
While the turkey finishes roasting, make the citrus glaze. In a small saucepan over medium heat, combine orange juice, lemon juice, honey, and soy sauce. Simmer for about 5 minutes until slightly reduced and syrupy, then stir in the cornstarch slurry and cook for 1 more minute until thickened.
Brush the cooked turkey legs generously with the citrus glaze, reserving some for serving. Let the legs rest for 10 minutes, then arrange on a platter with the garnish. Spoon a little of the infused olive oil over the meat for extra shine and flavor. The turkey should be tender but intact, perfect for serving in large, dramatic pieces.
Tips
- The citrus glaze can be made ahead and stored in the refrigerator for up to 3 days; rewarm gently before serving.
- Leftover infused olive oil can be strained and saved for roasting vegetables or drizzling over grains