Tandoori roasted turkey legs. Feed the family with this mouth watering, tender roasted turkey brimming with classic tandoori flavors. This recipe will no doubt become your holiday feast favorite. Deliciousness in every bite guaranteed!
As we head towards the holiday season, it’s time to talk turkey. Yes, the quintessential dish of your holiday feast. But when you are not in the mood to roast a whole turkey or just want to whip up a delicious feast for a small gathering, turkey drumsticks (legs) come to your rescue.
This tandoori roasted turkey legs recipe features a simple twist on your traditional favorite with tender turkey and lip-smacking gravy. Just perfect if you are after a small feast for your Thanksgiving this year.
How To Make Tandoori Roasted Turkey Legs
Tandoori paste is classic Indian paste made with a mixture of spices, yogurt and herbs. You can either make it from scratch or use store bought paste.
Making this roasted legs dish is pretty straightforward. The key is to marinate the turkey legs with tandoori paste preferably overnight. This way, all the flavors get absorbed into the meat.
Along with turkey drumsticks, I also added in some sliced onions and bell peppers (capsicum). I also like to add a sprig of rosemary to level up the flavors. Arrange all the ingredients in a baking dish.
The secret to keeping the turkey legs moist? Pour in a little chicken broth (stock) into the baking dish. This will keep the turkey legs moist when roasting.
Once turkey is roasted and cooked through, prep the gravy. You can use the stock leftover in the baking dish along with all the beautiful pan juices to make lip-smacking gravy.
Delicious tandoori roasted turkey legs with lip-smacking gravy!
More Turkey Recipes:
Tandoori Roasted Turkey Legs | Video
Ingredients
Tandoori paste:
Roast turkey:
- 2 x 800 g turkey legs
- 1 cup diced onion
- 1 cup diced bell peppers capsicum
- 1 sprig of rosemary
- 600 ml chicken broth stock
Gravy:
- 2 tablespoons butter
- ½ cup chopped onions
- 1 teaspoon chopped garlic
- 2 tablespoons flour
- Pan drippings
- 1 cup chicken broth stock
- Salt and pepper to taste
Instructions
- Preheat oven to 180 C / 350 F.
- Make tandoori paste following the package directions. Set aside.
- Pat dry turkey legs with paper towel. Place them in a baking dish. Rub with tandoori paste. Add onions, bell peppers (capsicum) and rosemary. Pour chicken broth.
- Bake for 1 hour 30 minutes or until turkey legs are cooked through and juices run clear (170 F or 75 C on thermometer). Baste turkey with pan drippings halfway through cooking. Remove from oven. Rest for 10 minutes.
- To make gravy, heat butter in a large frying pan over medium-high heat. Sauté onions and garlic for 2-3 minutes or until soft and translucent. Add flour. Cook, stirring, for 2 minutes. Add pan drippings and chicken broth (stock). Season with salt and pepper. Cook, stirring, for 2-3 minutes or until thick.
- Serve turkey legs with gravy and your favorite sides.
Video
Notes
Nutrition
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Demosthenes Pasadis says
Delicious! Thank you Nisha.
The sauce/gravy came out great. I couldn't imagine what that combination of ingredients would taste like and I was pleasantly surprised how good it came out.
The roasted turkey legs and their spices combined with the sauce/gravy is a killer combination. Mashed potatoes on the side made it even better.