I think the best way to go with turkey is to use a thermometer to make sure it gets cooked properly. These huge legs were done at about an hour and 15 minutes. The temperature drops pretty quickly once you remove them from the oven.
The meat was so juicy and tender.
I pulled the meat off the bone as soon as it was cool enough to handle. We enjoyed it for dinner, but had enough left over to make a couple of other dishes the next day. Check back here to see what else to do with turkey leftovers!
Since we're in the land of Asian fusion here in Portland, Oregon, a town famous for Pok Pok's famous Vietnamese fish sauce chicken wings, I'll let you know that I've always marinated all my poultry in fish sauce. I usually freely pour, but I'll try to estimate it for you. Just throw the legs inside a large sealable bag, throw marinade ingredients in, toss, and refrigerate overnight. Anytime you go to the kitchen, massage the bag a little and turn.
- 1/2 cup of fish sauce - try Red Boat or Tiparos brands - watch the sodium & msg!
- 2 tbsp sugar - I prefer turbinado
- 2 cloves of garlic, minced
- Preheat oven to 375 degrees.
- Line a pan with foil for easy cleanup. Place the legs on top. Insert the thermometer so that the tip is in the center of the leg.
- Roast in the oven until 180 degrees, about an hour and 15 minutes.
- Remove from oven, let cool, then shred the meat.