Ingredients:

  • 3 stalks (45g) fresh lemongrass, finely minced (white parts only)
  • 4 tbsp (56g) unsalted butter, softened
  • 2 tbsp (30ml) olive oil
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (6g) fresh ginger, grated
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (3g) cracked black pepper
  • 1 tsp (2g) dried thyme
  • 4 (1 lb / 450g each) bone-in turkey legs
  • 1 tbsp (15ml) neutral oil

Instructions:

  1. Line a baking sheet with foil and place a wire cooling rack on top. Pat the turkey legs completely dry with paper towels and rub a light coating of neutral oil over the skin.
  2. In a small mixing bowl, combine softened butter, olive oil, minced lemongrass, garlic, ginger, salt, pepper, and thyme to form a thick paste.
  3. Generously coat each turkey leg with the lemongrass mixture, applying the rub under the skin where possible.
  4. Preheat oven to 425°F (218°C). Roast the legs for 20 minutes to sear the exterior.
  5. Lower the oven temperature to 325°F (163°C) and continue roasting for 90–100 minutes until a meat thermometer reaches 165°F (74°C) in the thickest part of the leg.
  6. Remove from oven and let the meat rest for 15 minutes before serving to allow juices to redistribute.