Spicy Asian Mustard Glazed Turkey Legs and Roasted Bok Choy

One big show-stopping dish of spicy asian glazed mustard turkey legs and roasted baby bok choy.

Disclosure: This recipe is sponsored by Maille, a mustard we have used for years and love!

During the holiday season, Americans all of a sudden remember turkey is an option for dinner. But more often than not, the turkey we all know is dry and not really flavored with anything at all. That’s why this recipe for spicy asian glazed mustard turkey legs will change turkey for you. You can even apply this same method and glaze recipe to chicken (regardless of season).

Served over roasted baby bok choy and a bed of rice, this dish is perfect for a party since it’s served in one big, show stopping dish. It’s a fantastic way to bring winter flavors that aren’t strictly “sage-onion-potato” to friends and family. Baby bok choy is a Chinese cabbage that’s a textural blend of greens and soft broccoli stem. It’s botanically related to cauliflower. The layers of leaves hold flavors well and, as a dietitian, are a great way to add hearty green vegetables to the table when salad is weird or you have someone that likes to make comments that drive you crazy that typically involve kale and millennials.  It’s also an appropriate vegetable alternative when you’re ‘squashed out’ and can’t stand another butternut or acorn situation. 

In the spirit of simplifying a holiday gathering appropriate recipe, we used Maille mustard as the star ingredient for the turkey legs. In our house we use mustard as an ingredient more often than a condiment because its intense flavors shine through dressings and sauces while providing an emulsifying, creamy base. If you search back in our recipes you’ll actually see Maille a handful of times already in dressings. It’s what we always have in our fridge (making it an even easier recipe option!).

Mustard is a food with so much history. Even the Romans served mustard with many of their dishes! While we do love a whole grain mustard that showcases both brown and white mustard seeds, today’s recipe uses a spicier variety: Maille Rich Country mustard which also contains ginger, white wine, and cinnamon. Perfect for our spiced Asian turkey legs.

Before we get to the recipe, you can enter the Maille Holiday Table Giveaway:

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Spicy Asian Mustard Glazed Turkey Legs and Roasted Bok Choy

INGREDIENTS

4 turkey legs

4 cups white rice

BRINE

11/4 Tablespoon kosher salt

3 Cups Water

2 Bay leaves

2 Garlic Cloves, crushed

20 Coriander Seeds

20 Fennel Seeds

2 Star Anise

GLAZE

1 1/2 Tablespoons Low Sodium Soy Sauce

1/4 cup Butter, melted

1/4 cup + 1 Tbsp Canola Oil (divided)

1 1/2 Tablespoon Maille Rich Country Mustard

1 teaspoon sliced lemongrass

1 teaspoon dry basil

1 thai chili (minced)

2 teaspoons grated ginger

1 Tablespoon brown sugar

1/2 medium White Onion rough chopped

Bok Choy

½ pound baby bok choy

2 Tablespoons extra virgin olive oil

¼ teaspoon kosher salt

1 teaspoon minced garlic

1 teaspoon low sodium soy sauce

1 teaspoon clover honey

For garnish

Thai Chilis

Green Onion

Black sesame seeds

Directions:

1. Add brine ingredients to a large bowl or container. Add turkey legs and brine overnight or about 8 hours.

2. In a bowl add melted butter, canola oil, soy sauce, lemongrass, dry basil, Thai chili, ginger, and brown sugar. In a food processor, add half an onion, 1 T canola oil, and Maille Rich Country Mustard into a food processor until a finely chopped paste develops (5-10 sec). Add to bowl with soy sauce and lemon grass. Stir combine. 

3. In an oven at 350 F in a roasted pan with rack. Add the turkey legs, removed from the brine, and bake for 25 minutes. Brush glaze and continue to add glaze every 15 minutes and continue to bake for a total of 1 hour and 30 minutes. Use a thermometer to ensure an internal temperature of 165 F.

4. While the turkey is cooking, make rice of choice (be it in a rice cooker, or microwaved). Prepare baby bok choy by cutting in half lengthwise and washing. Shake dry.

5. In a small bowl combine dressing ingredients for bok choy. Dip each bok choy into the dressing and place cut side up on a baking sheet. Roast at 427 for about 10 minutes or until bok choy can be pierced with a fork in the white stem area. 

6. To serve, place rice as a base in a large serving dish. Top with bok choy and sesame seeds. Add turkey legs on top and garnish with chilis and green onion. Serve immediately.