Spice Rub Roasted Turkey Legs (Brined)
- 2 whole (about 9 Oz. Size) Turkey Legs
- 1 whole Carrot, Peeled And Cut Into Wedges
- 1 whole Tomato, Cut Into Wedges
- 1 whole Green Pepper/Capsicum, Deseeded And Cut Into Diamonds, For Garnish
- 1/2 cups Salt
- 1/2 cups Brown Sugar
- 4 cups Water, Or Enough To Fully Submerge Turkey Legs
- 2 Tablespoons Black Peppercorns
- 1 teaspoon Cumin Seeds, Crushed With Fingers
- 3 cloves Garlic
- 1 whole Lemon, Sliced
- 1- 1/2 Tablespoon 5 Spice Powder
- 1/4 cups Soy Sauce
- 2 whole Bay Leaves
- 1 Tablespoon Cumin Seeds, Crushed With Fingers
- 1 Tablespoon 5 Spice Powder
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Paprika Powder
- Prepare the brine by dissolving salt and sugar in 1 cup water.
- Place turkey legs in a non-reactive container with a lid, ensuring that it fits the legs as well as the brine.
- Pour in salt water solution, peppercorns, cumin seeds, whole garlic cloves, sliced lemon, 5-spice powder, soy sauce, bay leaves and the rest of the water.
- Leave in the fridge to brine for at least 8 hours, up to 24 hours.
- When ready to cook, preheat oven to 360 degrees F or 180 degrees C.
- For the spice mix, combine cumin seeds, 5-spice powder, garlic powder and paprika powder in a small bowl.
- Line roasting pan with carrots and tomatoes.
- Pat dry turkey legs and rub with spice mix.
- Place on top of veggies and leave for 10 minutes to bring it closer to room temperature.
- Fish out lemon slices, bay leaves and garlic cloves from brine.
- Arrange over turkey legs.
- Roast for 45 minutes to 1 hour or until juices run clear when meat is pricked.
- If youre the precise kind of person, cook until internal temperature reaches 180 degrees F or 82 degrees C.
- Top with chopped green peppers and serve!
turkey legs, carrot, tomato, green pepper, salt, brown sugar, water, black peppercorns, cumin seeds, garlic, lemon, soy sauce, bay leaves, cumin seeds, garlic, paprika powder
Taken from tastykitchen.com/recipes/main-courses/spice-rub-roasted-turkey-legs-brined/ (may not work)