Brined Barbecued or Roasted Turkey Leg with Ground Provisions

Okay, this is not a gorgeous shot. All that flaccid skin reminding you of the geriatric wing (I meant of the hospital, but I suppose your grandfather’s elbow also applies).

But all those wrinkles just mean that when this beast of a turkey thigh and neck are roasted, that skin is going to be crispy and golden, thanks to a salt brine and skin lifted from the flesh.

Roast the turkey over some chopped ground provisions (I’m heading back to Barbados soon and trying to get into the parlance), aka root vegetables like potatoes, carrots, turnips or rutabagas, and let the turkey juices soak in with their salty brine.

Brined Barbecued or Roasted Turkey Leg (or Whole Turkey) with Ground Provisions

I make this with bone-in pieces because it’s an economic cut, but you can use boneless turkey thigh, or a whole turkey. Boned pieces will cook much faster than bone-in, but they won’t need to sit in the brine as long).

1 turkey leg or bone-in thigh
3 large potatoes, turnips, carrots or other root vegetable, chopped into 1 1/2″ pieces
Parsley or other herbs to stick under the skin

Brine:
8 cups water, divided
4 tbsp sea salt
1 tsp-1 tbsp honey or sugar (you won’t taste the sugar, but it brings out the natural sweetness of the meat, so use 1 tbsp unless you’re avoiding sugar)
1 bay leaf
A few branches each of fresh rosemary, thyme or oregano, optional
1 point of star anise or 2 tsp anise seed, optional
5 or so whole black peppercorns

1. Bring 2 cups of the water to a boil in a large pot. Add the salt and honey and stir to dissolve. Once the salt dissolves, remove the pot from the heat and stir in the rest of the ingredients followed by the remaining 6 cups of really cold water.
2. Let cool completely (you can transfer it to a bowl or container large enough for the turkey now, which will help cool the brine faster.
3. Squeeze your hands gently between the turkey skin and its flesh to separate it, then stick in some parsley or other herbs. Best to separate the skin (without tearing it) even if you don’t add anything underneath, because it’ll make for crispier skin.
4. Add the turkey to the brine. The brine has to be cool before adding the turkey or you increase the risk of salmonella.
5. Stick the bird in the fridge overnight, or for at least 4 hours.
6. The next day, drain the bird and let it dry out for a few hours before you’re ready to roast (or just pat it dry). Place it on top of the chopped potatoes on an oven-safe (or BBQ-safe) baking sheet or roasting pan (aluminium works for the BBQ and oven, but it’s not as eco-friendly as ceramic or cast-iron).

ROASTING METHOD

1. Preheat your oven to 375˚F. Roast for 20 minutes, then lower the heat to 325˚F and roast another 30 minutes.
2. Test it with a meat thermometer in the joint between the thigh and the body (or the thickest part of the meat). It should read 160˚F (note: the USFDA says 165, but here’s why that’s not necessary, especially if you have a quality turkey and you’re brining). If you’re using a factory farmed piece of turkey, then 165˚F to be safe.
3. When done, take it from the oven and et it rest at least 10 minutes, preferably more. Use that time to get in onto a serving platter, scoop out the potatoes that have gloriously caramelized underneath (scrape up the delicious sticky bits if there are any) and set the table.
4. Carve and serve. You can pour off any juices and use them as a dipping sauce. It’s pre-seasoned!

BARBECUE METHOD

1. Heat your whole BBQ then reduce to medium-high heat and stick the bird directly on the grill. After 25 minutes, turn it over, reduce the heat to low and cook for 20 more minutes more.
2. Test it with a meat thermometer in the joint between the thigh and the body (or the thickest part of the meat). It should read 160˚F (note: the USFDA says 165, but here’s why that’s not necessary, especially if you have a quality turkey and you’re brining). If you’re using a factory farmed piece of turkey, then 165˚F to be safe.
3. When done, take it from the oven and et it rest at least 10 minutes, preferably more. Use that time to get in onto a serving platter, scoop out the potatoes that have gloriously caramelized underneath (scrape up the delicious sticky bits if there are any) and set the table.
   Carve and serve. You can pour off any juices and use them as a dipping sauce. It’s pre-seasoned!