Slow-Roasted Turkey Legs in Beer
·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.
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.
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.
Serving
Serve ideally with mashed potatoes, potato purée, or a great loaf of homemade bread. Top with crispy fried onions.
