Classic Roast (Recommended)
Prep time: 10 mins Cooking time: 1¾ – 2¼ hours
Remove the turkey leg from the fridge 45–60 minutes before cooking. Pat dry with paper towels.
Rub with olive oil or butter and season generously with salt, pepper, garlic, and herbs.
Preheat oven to 180°C (160°C fan) / 350°F.
Place on a bed of chopped onions and carrots in a roasting tin. Add a splash of water or stock.
Roast for 1 hour 45 minutes to 2 hours 15 minutes (approx. 55–65 mins per kg).
- 1.5kg ≈ 1¾ – 2 hours
- 2kg ≈ 2 – 2¼ hours
Baste halfway through. For extra crispy skin, increase to 200°C for the last 20–30 minutes.
Rest for 15–20 minutes before serving.
Internal temperature: 75°C (165°F) minimum in the thickest part (ideally 80–82°C for best tenderness).
Alternative Methods
- Slow Roast (extra tender): 160°C / 325°F for 2½ – 3 hours, then crisp at 220°C for 20–30 mins.
- Slow Cooker: Low for 6–8 hours or High for 4–5 hours. Brown first for best flavour.
Tip: Cover with foil if browning too quickly.
Enjoy your Free Range Bronze Turkey Leg! Perfect for roasting, confit, or casseroles.
