Roasted Lemongrass Turkey Legs

These roasted lemongrass turkey legs are a tasty and easier alternative to traditional Thanksgiving turkey. They come together in just over 2 hours and are marinated in a blend of lemongrass, garlic, and a variety of umami filled sauces. It’s all the yummy Vietnamese flavors in the form of a turkey leg.

I’ve never been shy about how much I dislike turkey. It’s dry and oftentimes, devoid of any flavor. I even developed an alternative centerpiece for holiday gatherings with my five spice duck, so I could avoid serving turkey. But this year, I decided to challenge myself and create a turkey recipe I would actually like. So I turned to my trusty thit nuong marinade and applied that to turkey drumsticks to see how it would taste. I was super surprised how flavorful they became. These roasted lemongrass lemongrass turkey legs were juicy, flavorful, and SO EASY to make. Compared to a typical turkey roast, this recipe only takes a little over 2 hours. You also don’t have to struggle with brining the turkey then basting it constantly while it’s in the oven. I have to say I am now a convert.

How I developed this lemongrass turkey leg recipe

I tested this recipe 3 times, adjusting mostly the amount of the marinade I used. The first iteration, I marinaded the turkey legs for only 30 minutes and used only 2 tbsp of each ingredient. Typically, I use 1 tbsp for meats like pork and chicken, but since turkey has less flavor and the legs are bigger, I doubled the recipe. The end result was good, but honestly, I wanted more flavor. I also gave some to my mom who had the same conclusion. So I ended up increasing that amount to 3 tbsp each and marinating it for longer. I found that at 1 hour, it tasted good but marinating overnight is where the best flavor comes. So my recommendation is if you’re pressed for time, 1 hour is enough, but I definitely recommend overnight for the best flavor.

Ingredients, Substitutions & Adjustments

• Turkey legs – I used turkey drumsticks for this recipe. You can find them most grocery stores. This marinade can be used with any cut of turkey however. Make sure to adjust your cook time if using other cuts.
• Lemongrass – Adds that grassy lime flavor to the turkey legs. If you can’t find lemongrass, use 2 tbsp of lime juice. Check out my guide on how to use lemongrass for tips on how to cut this ingredient!
• Shallot and garlic – Adds sweetness and more flavor to the marinade. Shallot can be substituted with 1/4 of a sweet yellow onion.
• Fish sauce – Adds umami flavor to the marinade. There are no substitutes.
• Soy sauce – Adds more umami flavor to the marinade. For a gluten free alternative, use tamari.
• Oyster sauce – Adds umami flavor to the marinade. For a gluten free alternative, use vegan oyster sauce (made with mushrooms) or another tbsp of soy sauce. Note that not all vegan oyster sauces are gluten free; only some are.
• Honey – Adds sweetness to the marinade to balance out the umami flavors.
• Light brown sugar – Adds sweetness to the marinade to balance out the umami flavors. This can substituted with dark brown sugar, but this would make the marinade a little sweeter.
• Olive oil – Helps brown the turkey legs. Substitute with any kind of oil you like. Good substitutes are vegetable oil, grapeseed oil, or avocado oil.
• Scallion oil (optional) – In Vietnamese, we call this mo hanh. This is what we serve with all the lemongrass dishes like lemongrass chicken or com suon. This helps add more flavor to the dish and gives it that Vietnamese flair.

How to make lemongrass turkey legs

Preheat oven to 450 degrees F (232 degrees C).

Add 2 stalks of minced lemongrass, 1 minced shallot, 3 cloves of minced garlic, 3 tbsp of fish sauce, 3 tbsp of soy sauce, 3 tbsp of oyster sauce, 3 tbsp of honey, 3 tbsp of light brown sugar, and 3 tbsp of olive oil to a bowl and mix. Reserve 2 tbsp of the marinade.

Add the marinade and 4 turkey legs to a Ziploc bag. Make sure the turkey legs are coated in the marinade. Marinate for 1 hour. For the best flavor, marinate overnight.

Place a cooling rack on top of a baking sheet. Once done marinating, place the turkey legs on the baking sheet. Roast for 20 minutes covered. Uncover and brush with the extra marinade. Roast for another 30-35 minutes until the internal temperature reaches 165 degrees F. Flip the turkey legs halfway through so both sides get even color. Let it sit for 10 minutes to rest and redistribute heat before serving. Brush with any remaining marinade. Optional: Drizzle scallion oil on top for extra flavor.

What can you serve with these lemongrass turkey legs?

These turkey legs are the perfect centerpiece for holiday dinners. Personally, I would serve them with some mashed potatoes, roasted vegetables, stuffing, and a biscuit. The possibilities are endless. Let me know how you eat yours!

Did you make this dish?

If you made this dish, I would love to see!

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