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1
Prepare the brine by dissolving salt and sugar in 1 cup water.
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2
Place turkey legs in a non-reactive container with a lid, ensuring that it fits the legs as well as brine.
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3
Pour in solution, garlic, peppercorns, cardamom, cloves, sliced lemon, sliced lime, sliced orange, ginger, and the rest of the water.
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4
Cove rand leave in the fridge to brine for at least 8 hours, up to 12 hours.
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5
When ready to cook, preheat oven to 360 degrees F or 180 degrees C. Drain turkey legs and set aside the citrus slices and whole spices from the brine.
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6
For the dry rub, mix ground garam masala, ground coriander, and chili powder in a small bowl.
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7
Line roasting pan with some of the reserved slices of lemon, lime and orange.
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8
Pat dry turkey legs and rub with spice mix.
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9
Place on top of citrus slices.
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10
Top with more slices and some brining spices.
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11
Leave for 10 minutes to bring it closer to room temperature.
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12
Roast for 45 minutes to 1 hour or until juices run clear when meat is pricked.
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13
If youre the precise kind of person, cook until internal temperature reaches 180 degrees F or 82 degrees C.
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14
Remove from oven and cover loosely with foil.
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15
Let rest for 15 minutes.
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16
Serve with roasted vegetables!
