Turkey Leg

Full product description

Big flavour, brilliant value. Our turkey leg (thigh and drumstick) brings juicy dark meat with crisp, golden skin when roasted, and turns spoon-tender in a slow braise. Rub with herbs and garlic for a classic roast, cook low and slow with stock and onions for rich gravy, or take it to the BBQ/smoker for smoky, caramelised edges. Perfect for hearty plates, meal prep and pulled turkey.

Why you’ll love it

• Dark meat that stays moist and flavourful

• Skin-on, bone-in for extra juiciness and crackling potential

• Versatile: roast, braise, slow cooker, pressure cooker or BBQ

• Great for pulled turkey, stews, curries and leftovers

Cut details

• Whole turkey leg (thigh attached to drumstick), typically skin on, bone in

• Well-marbled dark meat; more forgiving than breast

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

Roast (crispy skin):

1. Pat dry; season under and over the skin.

2. Roast 200°C (fan 180°C) 15 mins, then 170–180°C (fan 150–160°C) 35–55 mins more until 75°C in the thickest part. Rest 10–15 mins.

Braise (ultra tender):

1. Brown leg; add onion, garlic, herbs and stock/cider/tomato.

2. Oven 160°C (fan 140°C) 1¾–2½ hours, covered, until fork-tender. Reduce juices to a glossy gravy.

Slow/pressure cooker:

• Slow: Brown first; Low 7–9 hrs or High 4–5 hrs.

• Pressure: 35–50 mins at pressure; natural release, then reduce the liquor.

BBQ/smoker:

• Rub, then cook indirect at ~160–180°C to 75°C internal; finish skin-side down briefly over direct heat to crisp.

Food safety: As poultry, cook thoroughly to 75°C—no pink; juices clear.

Serving ideas

• Herb & garlic roast with potatoes, greens and pan gravy

• Cider & mustard braise with buttery mash

• Pulled turkey rolls with slaw and pickles

• Mediterranean tray-bake with peppers, onions, olives and lemon

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on day of purchase; defrost in the fridge and use within 24 hours

• Avoid cross-contamination with ready-to-eat foods

FAQs

Leg vs thighs—what’s the difference?
A leg includes thigh + drumstick in one piece; thighs alone cook a little faster and slice neatly.

How do I keep the skin crisp?
Dry thoroughly, salt well and start hot. Finish under the grill for 1–3 mins if needed.

Can I debone it?
Yes—great for stuffing or rolling. Ask our butchers if you’d like it boned and rolled.

Good marinade ideas?
Yoghurt, lemon and herbs; or paprika, garlic and olive oil. Marinate 1–12 hours.