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    Cooking Gorgeous » All Recipes » Main Dishes

    Slow Roasted Turkey Leg (With Gravy)

    Published: Oct 20, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    This delicious Slow Roasted Turkey Leg With Gravy is a great alternative to a traditional whole-roasted turkey. It is extremely easy to make, requires a minimum of effort, and you will have an amazing turkey gravy from scratch too. Whether you are having a small thanksgiving gathering or you are a dark meat lover, these oven-baked turkey legs are perfect for you.

    slow roasted turkey leg fresh out of oven
    Jump to:
    • Why This Recipe Works?
    • Ingredients and Substitutes
    • How To Slow Roast Turkey Legs?
    • Serving Suggestions
    • Top Tips From The Chef
    • Recipe FAQs
    • Related Recipes
    • Slow Roasted Turkey Leg (With Gravy)

    I make this slow-roasted turkey leg recipe any time of the year, as long as I can find turkey legs, drumsticks, or thighs. They are perfect for a family Sunday lunch as well as for special gatherings such as Christmas, Easter, or Thanksgiving. And the leftovers are perfect for making scrumptious Turkey Shepherd's Pie.

    Why This Recipe Works?

    • Slow Roasted Turkey Leg doesn't require much time and effort to put together and you will have a delicious homemade turkey gravy made with the cooking juices.
    • This baked turkey leg recipe is perfect for 2-3 people. However, you can easily double or triple the recipe by using the button on the recipe card for bigger gatherings.
    • If you are not keen on white turkey meat but you still want to eat roast turkey for special gatherings, this recipe is perfect for you.
    • The low and slow roasting of the turkey leg will give you crispy skin and juicy turkey meat.

    Ingredients and Substitutes

    Labelled picture of ingredients for slow roasted turkey leg with gravy
    • Turkey leg(s) - You can use drumsticks, thighs, or a whole leg for this recipe. If using a whole turkey leg, add an extra 45 minutes to 1 hour to the cooking time, and make sure that the piece comfortably fits into the dish you are using.
    • Vegetables - I use a mixture of roughly chopped celery, onions, carrots, and a whole head of garlic cut in half to place my turkey leg on, and also as a flavoring for the turkey gravy.
    • Flavorings - I keep the seasoning and flavoring simple: salt - pepper, bay leaves, and thyme. You can add other flavorings such as lemon, rosemary, sage, paprika, cayenne, or chili.
    • Stock - The best option is to use homemade Chicken Stock (Bone Broth), or turkey stock for the gravy. However, you can use good quality shop-bought low-sodium stock or stock cubes if that's what you have in hand.

    How To Slow Roast Turkey Legs?

    Making this scrumptious Slow Roasted Turkey Leg With Gravy is surprisingly easy and straightforward. Here are a few simple steps that you need to follow:

    Roast The Turkey Leg

    Preheat the oven to 180° C (360° F). Pat dry the turkey leg with a kitchen towel, rub it with half of the salt and pepper, and set it aside.

    Prepare the vegetables. Peel the onion and cut it into 5-6 wedges. Peel and cut the carrot into chunks. Wash the celery stick and cut it into 4-5 pieces. Cut the garlic head in half.

    Place the vegetables along with the bay leaves and thyme in your baking dish. Sprinkle on the rest of the salt and pepper, and give them a good stir.

    the vegetables and aromatics are placed in an oven dish

    Pour 250 ml chicken or turkey stock on the vegetables and place the turkey leg(s) on top of the vegetables.

    turkey leg is placed on top of vegetables

    Place the baking dish into the preheated oven and roast the turkey for 40 minutes.

    Reduce the heat to 150° C (300° F) and keep roasting the turkey for another 2 hours, or until the meat is fork tender. Flip it halfway through the cooking.

    When the turkey meat is cooked, remove it from the baking dish, wrap in tin foil, and leave it to rest for 15 to 20 minutes while preparing the gravy.

    turkey leg is wrapped in tin foil for resting

    Prepare The Gravy

    To make the gravy, skim most of the fat from the juice of the roasted turkey and place the baking dish on medium-low heat.

    Add 250 ml of chicken or turkey stock and scrape the bits off the bottom of the pan. 

    baking dish is placed on medium heat for making the gravy

    Let the gravy bubble for 15 minutes, pass it through a fine sieve, and transfer it into a small saucepan.

    the gravy is transferred into a saucepan

    Place the saucepan on medium heat, and bring it back to a boil. 

    Make a slurry with 1 tablespoon of cornflour and 2 tablespoons of cold water, and add it to the gravy, whisking continuously to avoid the gravy getting lumpy. 

    Add any juices from the resting turkey and then cook for about 5 more minutes.

    Serve the turkey meat with your favorite side dishes and the delicious homemade turkey gravy!

    roasted turkey leg is served with side dishes and gravy

    Serving Suggestions

    If you are serving this oven-baked turkey leg for Easter, Thanksgiving, or Christmas, the best side dishes to pair it with are:

    Air Fryer Brussel Sprouts, Swede and Carrot Mash, Gluten-Free Yorkshire Puddings, Duck Fat Roasted Potatoes, Honey Roasted Carrots and Parsnips, Homemade Mini Pigs in a Blanket, Cranberry Sauce with Orange Juice, and Baked Cheesy Cauliflower.

    Other side dishes to serve with roast turkey are:

    Crispy Sauté Potatoes With Garlic, Pomme Purée (Creamy Mashed Potatoes), Warm Austrian Potato Salad, Turkish Rice (Sehriyeli Pilav), Beetroot and Feta Salad, and Lebanese Fattoush Salad.

    Top Tips From The Chef

    • Pat dry the turkey leg with a kitchen towel before seasoning it to achieve a crispy skin.
    • Flip the turkey leg halfway through the cooking.
    • The cooking time may vary depending on the size of the chicken leg and the efficiency of your oven. The turkey drumstick I used for this recipe weighs 1 kilo (2.2 pounds). Allow extra time for larger pieces and cook them until they are fork-tender.
    • Leave the roasted turkey meat to rest for 15 to 20 minutes before serving to allow the meat fibers to relax and juices to redistribute. Cutting the meat without resting will result in a tougher chew.
    • You can easily double or triple this recipe if you’d like to feed a larger crowd.

    Recipe FAQs

    How to store the leftover turkey meat?

    The leftovers would keep for up to 5 days in an airtight container when refrigerated. Alternatively, you can freeze them and keep them for up to 3 months.

    Why are my turkey legs are tough?

    Your turkey legs are tough because you probably didn't cook them long enough. Turkey legs, especially the drumsticks require low and slow cooking, the same as lamb shoulder or beef briskets. You need to cook them long enough until the muscle fibers relax and become tender.

    How to reheat leftover turkey meat?

    You can reheat the leftovers in a preheated oven to 180° C (360° F). Simply place the leftovers in an oven-proof dish, cover them, and reheat for 20 to 25 minutes, until they are thoroughly reheated.

    Related Recipes

    For more delicious Thanksgiving recipes why not try:

    • Slow Cooked Lamb Tagine With Apricots
    • The BEST Baklava Cheesecake
    • Rice Stuffed Chicken
    • Air Fryer Brussel Sprouts

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making this juicy Slow Roasted Turkey Leg With Gravy recipe as much as you enjoy eating it! 🙂

    Bon appétit! / Afiyet Olsun! 

    Slow Roasted Turkey Leg (With Gravy)

    Ayla Clulee
    This delicious Slow Roasted Turkey Leg With Gravy is a great alternative to a traditional whole-roasted turkey.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 2 hrs 40 mins
    Total Time 2 hrs 45 mins
    Course Main Course
    Cuisine American, british
    Servings 3 portions
    Calories 433 kcal

    Equipment

    • 1 kitchen scale
    • 1 Measuring cups
    • 1 measuring spoons
    • 1 roasting tray

    Ingredients
     
     

    • 1 turkey drumstick (1 kg - 1.2 kg / 2.2 - 2.6 pounds)
    • 1 head garlic
    • 1 large onion
    • ½ stick celery
    • 4 sprigs thyme
    • 2 bay leaves
    • 1 teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • 250 ml chicken stock or turkey stock

    For The Gravy

    • 250 ml chicken stock or turkey stock
    • 1 tablespoon corn flour
    • 2 tablespoon cold water

    Instructions
     

    • Preheat the oven to 180° C (360° F).
    • Pat dry the turkey leg with a kitchen towel, rub it with half of the salt and pepper, and set it aside.
    • Prepare the vegetables. Peel the onion and cut it into 5-6 wedges. Peel and cut the carrot into chunks. Wash the celery stick and cut it into 4-5 pieces. Cut the garlic head in half.
    • Place the vegetables along with the bay leaves and thyme in your baking dish. Sprinkle on the rest of the salt and pepper, and give them a good stir.
    • Pour 250 ml chicken or turkey stock on the vegetables and place the turkey leg(s) on top of the vegetables.
    • Place the baking dish into the preheated oven and roast the turkey for 40 minutes.
    • Reduce the heat to 150° C (300° F) and keep roasting the turkey for another 2 hours, or until the meat is fork tender. Flip it halfway through the cooking.
    • When the turkey meat is cooked, remove it from the baking dish, wrap in tin foil, and leave it to rest for 15 to 20 minutes while preparing the gravy.
    • To make the gravy, skim most of the fat from the juice of the roasted turkey and place the baking dish on medium-low heat. Add 250 ml of chicken or turkey stock and scrape the bits off the bottom of the pan. 
    • Let the gravy bubble for 15 minutes, pass it through a fine sieve, and transfer it into a small saucepan.
    • Place the saucepan on medium heat, and bring it back to a boil.
    • Make a slurry with 1 tablespoon of cornflour and 2 tablespoons of cold water, and add it to the gravy, whisking continuously to avoid the gravy getting lumpy.
    • Add any juices from the resting turkey and then cook for about 5 more minutes.

    Notes

    • Pat dry the turkey leg with a kitchen towel before seasoning it to achieve a crispy skin.
    • Flip the turkey leg halfway through the cooking.
    • The cooking time may vary depending on the size of the chicken leg and the efficiency of your oven. The turkey drumstick I used for this recipe weighs 1 kilo (2.2 pounds). Allow extra time for larger pieces and cook them until they are fork-tender.
    • Leave the roasted turkey meat to rest for 15 to 20 minutes before serving to allow the meat fibers to relax and juices to redistribute. Cutting the meat without resting will result in a tougher chew.
    • You can easily double or triple this recipe if you’d like to feed a larger crowd.

    Nutrition

    Calories: 433kcalCarbohydrates: 17gProtein: 50gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 165mgSodium: 1193mgPotassium: 935mgFiber: 1gSugar: 5gVitamin A: 113IUVitamin C: 9mgCalcium: 82mgIron: 5mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post use affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Max

      October 30, 2022 at 5:08 am

      5 stars
      This was so delicious, best turkey I ever cooked! Incredibly moist and tasty. This will definitely be on my thanksgiving menu.

      Reply
    2. Lucy

      December 21, 2022 at 7:06 am

      5 stars
      I followed your instructions to make the turkey legs fit thanksgiving. They were perfect! I’m making them again for Christmas.

      Reply
      • Ayla Clulee

        December 21, 2022 at 7:09 am

        Lovely to hear that Lucy!
        Best Wishes
        Ayla

        Reply

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    Welcome to Cooking Gorgeous, where delicious recipes and culinary inspiration await you! I'm Ayla, a passionate and professional chef based in the UK, and I'm thrilled to have you here. The kitchen is my happy place and cooking is my therapy. To me, food is more than ingredients and nutrition; it is a language of love, a way of expressing compassion.

    More about me →

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