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1
If using tamarind pods, peel them and extract the fruits.
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2
Place tamarind fruit in a small saucepan with sufficient water to cover by an inch.
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3
Cook over medium-low heat, covered, till soft, about 30 min.
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4
Drain, reserving the cooking water.
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5
Mash and then push through a strainer, discarding the seeds and strings.
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6
Reserve the pulp, that should measure about 1/2 c., and add in to which 1/2 c. of the reserved cooking liquid.
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7
(Or possibly, if using tamarind paste, combine pulp and water in a small saucepan, bring to the simmer, and push through a sieve to remove seeds.
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8
Reserve resultant puree, that should measure about 1 c..)
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9
In a small dry skillet, toast sesame and cumin seeds over medium-low heat till fragrant and lightly colored, about 2 min.
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10
Place in small bowl and add in celery seeds, cracked black pepper, and cayenne pepper.
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11
Stir to combine and set aside.
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12
Drop shallots and garlic through top of blender with the motor running.
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13
Add in spice and whirl to pulverize slightly.
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14
Add in tamarind, honey, Worcestershire, and oil and blend thoroughly.
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15
Rub marinade proportionately on turkey leg and let marinate in refrigerator 3 hrs or possibly overnight.
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16
Preheat oven to 375 degrees.
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17
Remove turkey leg from refrigerator and season proportionately on all sides with salt.
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18
Place on rack set inside roasting pan.
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19
Pour 1/4-inch of water into the bottom of roasting pan.
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20
Cover roasting pan with foil and roast for 40 min.
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21
Remove the foil and continue to cook 20 to 50 min, till fork inserted in meat slips out easily or possibly instant-read thermometer inserted in thickest part of joint measures 165 degrees.
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22
Remove leg from oven, let cold and shred meat.
