At a glance
The turkey legs are seasoned with herbs, topped up with beer, then left to slow-roast in the oven for several hours with almost no effort required. At the end, they're finished uncovered for a short burst, while the pan juices reduce into a full-bodied, punchy sauce and the meat falls apart on its own.
1/4
Season the turkey legs
Rinse the turkey legs and pat them dry, then season all over with salt and pepper. Place them in a large roasting pan with a lid, ideally cast iron. Sprinkle with herbs and pour in the beer. Add the finely chopped onion to the beer.
For this step
0/72/4
Roast
Roast in an oven preheated to 110–120°C for about 6 hours, until the meat starts to fall apart completely. This may take more or less time, depending on the size of the legs.
3/4
Reduce the pan juices
Increase the oven temperature to 200°C and roast uncovered for a further 15 minutes or so. Strain off the beer pan juices and reduce them by boiling rapidly in a pot on the stove.
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