A rich, comforting and flavour-packed way to enjoy organic turkey — perfect for a cosy winter dinner or a seasonal alternative to a full roast. Slow roasting brings out the tenderness of the meat and leaves the skin beautifully golden.

Ingredients (Serves 2–3)

• 750g Organic Turkey Legs (1–2 legs depending on size)

• 2 tbsp olive oil or melted butter

• 1 tsp sea salt

• ½ tsp cracked black pepper

• 1 tsp smoked paprika (optional)

• 1 tsp dried thyme or rosemary

• 4 cloves garlic, crushed

• 1 large onion, sliced

• 2 carrots, chopped

• 200ml chicken or turkey stock

• 1 tbsp honey or maple syrup (optional for extra caramelisation)

Method

1. Prep the Turkey

• Remove turkey legs from the fridge 30 minutes before cooking.

• Pat dry with kitchen paper.

• Rub all over with olive oil or butter, then season with salt, pepper, paprika and dried herbs.

2. Build Your Roasting Base

• Scatter sliced onion, carrots and crushed garlic into a roasting tray.

• Place the turkey legs on top.

• Pour in the stock around the vegetables — not over the turkey skin.

3. Slow Roast

• Preheat oven to 160°C fan / 180°C conventional / Gas 4.

• Cover the tray loosely with foil.

• Roast for 1 hour 45 minutes.

4. Crisp the Skin

• Remove foil.

• Brush the skin lightly with honey or maple syrup if using.

• Increase oven temperature to 190°C fan / 210°C conventional.

• Roast uncovered for a further 25–30 minutes until the skin is golden and crisp.

How to Know They’re Perfect

• The meat should be fall-off-the-bone tender.

• Internal temperature should reach 74°C at the thickest part of the leg.

• The juices should run completely clear when pierced.

To Serve

Perfect with:

• Creamy mashed potatoes

• Roasted root vegetables

• Braised red cabbage

• Or shredded into tacos, rice bowls or leftover sandwiches

Tips from The Organic Butchery

• Don’t skip the slow roast — turkey legs are naturally rich and work best with gentle heat.

• Use the roasting juices to make a quick gravy: reduce in a pan, whisk in a teaspoon of flour, and season to taste.

• For even deeper flavour, marinate the turkey legs in the herbs and olive oil overnight.