Slow Roasted Turkey Legs

Ingredients

• 1 teaspoon cumin powder
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1 teaspoon Chinese chili flakes ((Footnote 1))
• 1 teaspoon ground sichuan peppercorns ((or black pepper))
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 turkey legs (, about 5 lb / 2.3 kg in total (*Footnote 2))
• 2 1/4 teaspoons salt
• 2 tablespoons olive oil
• 4 red potatoes
• 1 yellow onion (, cut into 8 pieces)
• 4 carrots (, cut into 2” (5 cm) pieces)

Steps

1. 1

   Combine the spice mix ingredients in a small bowl and stir to mix well.

2. 2

   Preheat the oven to 350°F (176°C). Line a small baking tray with foil for easy clean-up.

3. 3

   Place the vegetables in a big bowl and drizzle 1 tablespoon of the oil over them. Sprinkle 1 teaspoon of the spice mix and 1/4 teaspoon salt. Toss to coat evenly. Place into the lined baking dish.

4. 4

   Pat the turkey legs dry and place them in the same bowl and drizzle the remaining 1 tablespoon of oil over them. Sprinkle 2 teaspoons of the spice mix and a generous amount of salt onto each leg, about 1 teaspoon of salt per leg. Rub the spice evenly over the legs. Place the two legs over the vegetables and let everything marinate for 15 minutes.

5. 5

   Cover the baking dish with foil and seal the edges. Bake at 350°F (1176°C) for 2 hours, for legs that are 2.5 lb to 3 lb each. Roast 1 hour for smaller 1 lb legs. To check the legs, lift the foil carefully using a pair of tongs. The thickest part of the leg should read at least 160°F (71°C). Roast slightly longer if needed. (*Footnote 3)

6. 6

   Remove the baking dish from the oven. Uncover the baking dish. Adjust the oven to 400°F (200°C). Bake uncovered for another 15 minutes or so, until the skin is crispy. Test the doneness by using a thermometer in the thickest part of the leg - it should reach 165°F (74°C). Or insert a knife into the thickest part of the leg - the juice should run clear.

7. 7

   Let rest 10 minutes before serving with the vegetables.