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.
- Prep time
- 1 hr 20 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Preheat oven to 450 degrees F (232 degrees C).
- 2
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.
- 3
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.
- 4
Place a cooling rack on top of a baking sheet. Once done marinating, place the turkey legs on the baking sheet.
- 5
Cover and roast for 20 minutes.
- 6
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.
- 7
Let it sit for 10 minutes to rest and redistribute heat before serving. Brush with any remaining marinade.
- 8
Optional: Drizzle scallion oil on top for extra flavor.