Ingredients:

  • 4 turkey legs (about 3 lbs / 1.36 kg total)
  • 4 stalks lemongrass, trimmed and minced
  • 4 cloves garlic, minced
  • 2 inches fresh ginger, grated
  • 1/4 cup soy sauce (60 ml)
  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons honey (30 g)
  • 2 tablespoons lime juice (30 ml)
  • 1 teaspoon black pepper (5 g)
  • 1 cup chicken broth (240 ml)
  • 2 tablespoons fresh cilantro, chopped (optional, for garnish)

Instructions:

  1. In a large mixing bowl, combine minced lemongrass, garlic, ginger, soy sauce, olive oil, honey, lime juice, and black pepper. Whisk until well blended.
  2. Add turkey legs to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for increased flavor.
  3. Preheat your oven to 375°F (190°C).
  4. Remove turkey legs from marinade and reserve the marinade. Place the turkey legs on a baking sheet or roasting pan.
  5. Pour chicken broth into the roasting pan. Cover with aluminum foil and roast for 1 hour.
  6. Remove foil and baste turkey legs with reserved marinade. Continue roasting for an additional 30 minutes, or until the skin is crispy and internal temperature reaches 165°F (74°C).
  7. Remove from oven, let rest for 10 minutes, garnish with cilantro, and serve.