At a glance
This recipe features turkey legs that spend most of their time in the oven roasting low and slow in beer, so the meat becomes incredibly tender and practically falls off the bone with minimal effort. The trickiest part is the long cooking time — about 6 hours at low temperature — but once that's done, a quick finish at higher heat and a reduction of the pan juices brings everything together into a rich, delicious meal.
1/4
Season the turkey legs
Rinse the turkey legs, pat them dry, then salt on all sides and season with pepper. Place them in a large roasting dish with a lid, ideally a cast-iron one. Sprinkle over the herbs and pour in the beer. Add 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. It may take a little less or a little more time, depending on the size of the legs.
3/4
Reduce the pan juices
Then turn the oven up to 200°C and roast uncovered for about 15 minutes more. Strain off the beer pan juices and reduce them in a pot over high heat on the stove until thickened.
