Roasted Lemongrass Turkey Legs
Coming together in just over 2 hours, these lemongrass turkey legs are an easy alternative to traditional turkey. Turkey legs are marinated in a classic Vietnamese marinade and then roasted to perfection.
Servings: 4 people
Calories: 1309kcal
Equipment
Ingredients
- 2 stalks lemongrass minced
- 1 shallot minced
- 3 cloves garlic minced
- 3 tbsp fish sauce
- 3 tbsp soy sauce
- 3 tbsp oyster sauce
- 3 tbsp honey
- 3 tbsp light brown sugar
- 3 tbsp olive oil
- ¼ cup scallion oil
- 4 turkey legs drumsticks
Instructions
- 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.
- Cover and roast for 20 minutes.
- 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.
Nutrition
Serving: 1turkey leg | Calories: 1309kcal | Carbohydrates: 28g | Protein: 135g | Fat: 70g | Saturated Fat: 16g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 30g | Trans Fat: 0.1g | Cholesterol: 481mg | Sodium: 2689mg | Potassium: 2028mg | Fiber: 0.4g | Sugar: 23g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 13mg