At a glance
Turkey legs get tender and delicious in a long, slow oven roast with beer and herbs—the cooking does most of the work for you. The biggest time investment is the 6-hour roasting, but after that, you'll finish with a quick reduction of the pan juices to create a rich sauce that's worth the wait.
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Season the legs
Wash and pat dry the turkey legs, then season all over with salt and pepper. Place them in a large lidded roasting pan, ideally cast iron. Sprinkle with herbs and pour in the beer. Add finely chopped onion to the beer.
For this step
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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 a bit less or more time, depending on the size of the legs.
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Reduce the pan juices
Then turn the oven up to 200°C and roast uncovered for about 15 minutes more. Strain the beer cooking juices and reduce them by boiling rapidly in a pot on the stove.
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