Prepare to transform the often-understated turkey into a masterpiece of flavor with this gourmet Slow-Braised RWB Golden Turkey Leg. This dish is a true testament to the power of a finely balanced spice blend, where the inherent richness of turkey is elevated by a symphony of Rempah Warisan Bernam's premium spices. We begin with the robust, foundational notes of Rempah Warisan Bernam Chicken Curry Powder, providing a deeply savory and aromatic base. This is beautifully brightened by the earthy warmth and golden hue of Rempah Warisan Bernam Turmeric Pure. For an invigorating kick and vibrant color, Rempah Warisan Bernam Pure Chilli Powder is introduced, while the fragrant, citrusy undertones of Rempah Warisan Bernam Coriander Powder and the deep, warm complexity of Rempah Warisan Bernam Cumin Powder weave together to create an unforgettable, layered aroma and taste experience. The result is fall-off-the-bone tender turkey enveloped in a rich, spicy, and lusciously fragrant gravy – a truly gourmet delight for any occasion.
Ingredients
For the Turkey:
- 2 large turkey legs (approximately 700-800g each), bone-in, skin-on
- 3 tablespoons Rempah Warisan Bernam Chicken Curry Powder
- 1 tablespoon Rempah Warisan Bernam Turmeric Pure
- 1 tablespoon Rempah Warisan Bernam Pure Chilli Powder (adjust to desired heat)
- 2 tablespoons Rempah Warisan Bernam Coriander Powder
- 1 tablespoon Rempah Warisan Bernam Cumin Powder
- 2 tablespoons cooking oil (e.g., coconut oil or vegetable oil)
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
For the Aromatic Gravy:
- 2 tablespoons cooking oil
- 2 large onions, finely sliced
- 6 cloves garlic, minced
- 2-inch knob ginger, grated
- 2 stalks lemongrass, bruised
- 3-4 fresh curry leaves (optional)
- 1 (400ml) can full-fat coconut milk
- 1 cup chicken or vegetable stock
- 2 tablespoons tamarind paste, mixed with ¼ cup warm water and strained
- 2 ripe tomatoes, roughly chopped
- 2 green chillies, slit lengthwise (optional, for extra heat and aroma)
- Salt and sugar to taste (approximately 1 teaspoon salt, 1 teaspoon sugar)
Garnish (Optional):
- Fresh coriander leaves, chopped
- Crispy fried shallots
Equipment
- Large Dutch oven or heavy-bottomed pot with a lid
- Large mixing bowl
Instructions
- Prepare the Turkey Marinade: In a large mixing bowl, combine the Rempah Warisan Bernam Chicken Curry Powder, Rempah Warisan Bernam Turmeric Pure, Rempah Warisan Bernam Pure Chilli Powder, Rempah Warisan Bernam Coriander Powder, and Rempah Warisan Bernam Cumin Powder. Add 2 tablespoons of cooking oil, salt, and black pepper. Mix well to form a thick paste.
- Marinate the Turkey: Pat the turkey legs dry with paper towels. Rub the spice paste generously all over the turkey legs, ensuring they are thoroughly coated. For best results, cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate deeply.
- Sear the Turkey: Heat 2 tablespoons of cooking oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, carefully place the marinated turkey legs, skin-side down. Sear for 5-7 minutes until the skin is beautifully golden brown and crispy. Flip the turkey legs and sear the other side for another 3-5 minutes. Remove the seared turkey legs from the pot and set aside.
- Sauté Aromatics: In the same pot, reduce the heat to medium. Add a little more oil if needed. Add the sliced onions and sauté for 8-10 minutes until softened and caramelized. Add the minced garlic, grated ginger, bruised lemongrass, and fresh curry leaves (if using). Sauté for another 2-3 minutes until fragrant.
- Build the Gravy: Pour in the full can of coconut milk and chicken stock, scraping up any browned bits from the bottom of the pot. Stir in the strained tamarind paste, chopped tomatoes, and green chillies (if using). Bring the gravy to a gentle simmer.
- Braise the Turkey: Carefully return the seared turkey legs to the pot, nestling them into the simmering gravy. Ensure the turkey is mostly submerged. Bring the gravy back to a gentle simmer, then reduce the heat to low, cover the pot tightly, and braise for 2 to 2.5 hours, or until the turkey is incredibly tender and practically falling off the bone. Flip the turkey legs once or twice during cooking to ensure even braising.
- Finish and Season: Once the turkey is tender, carefully remove the lid. The gravy should have thickened considerably. Taste the gravy and adjust seasoning with salt and sugar as needed. If the gravy is too thin, increase the heat slightly and simmer uncovered for 10-15 minutes until it reaches your desired consistency.
- Serve: Transfer the Slow-Braised RWB Golden Turkey Legs and generous spoonfuls of the aromatic Malay gravy to a serving platter. Garnish with fresh coriander leaves and crispy fried shallots, if desired. Serve immediately with fluffy steamed rice, roti canai, or your favorite crusty bread to soak up every last drop of the exquisite gravy.
This recipe features our heritage collection:
Chicken Curry Powder
Turmeric Pure
Pure Chilli Powder
Coriander Powder
Cumin Powder