Tea and Bourbon-Brined Turkey Leg and Kale Salad Recipe
This Tea and Bourbon‑Brined Turkey Leg with Kale Salad recipe blends classic comfort with aromatic tea, citrus, spices, and herbs to create incredibly juicy oven‑roasted turkey legs with deep flavor and golden roasted skin. The turkey legs soak in a bold Orange Pekoe and bourbon‑inspired brine made with brown sugar, cloves, peppercorns, honey, and bay leaves, resulting in tender meat that absorbs the warm spices and subtle sweetness. Served with a crisp and refreshing kale salad tossed with chickpeas, walnuts, cranberries, and a zesty Dijon‑orange vinaigrette, this dish is hearty, vibrant, and beautifully balanced. If you’re looking for a turkey leg recipe that is packed with flavor, easy to carve, and worthy of a holiday table or special dinner, this tea‑brined turkey is the perfect showpiece.
The Inspiration
Brining has long been a staple for ensuring extra‑juicy turkey, but using tea as a brining base brings a layer of herbal depth and natural tannins that help tenderize the meat. In this Tea & Turkey episode of A Is For Apple 2, host Robert Jewell leans on classic bourbon‑style sweetness, clove warmth, and fragrant Orange Pekoe tea bags to create a brine that is robust without being overpowering.
By simmering the tea with brown sugar, honey, peppercorns, bay leaves, cloves, and lemon zest, the brine becomes both flavorful and aromatic, helping to season the turkey deeply for superior texture and juiciness. The result is one of the most flavorful turkey leg recipes you can make—tender, savory, slightly sweet, and beautifully fragrant. The pairing with a kale‑chickpea‑walnut salad adds lively acidity and crunch that cuts through the richness, making this dish both satisfying and balanced.
Ingredients
Kale Salad
- ¼ cup (60ml) olive oil
- 3 tablespoons (45ml) red wine vinegar
- 2 tablespoon (30ml) Dijon mustard
- 2 tablespoons (30ml) orange juice
- 1 tablespoon (15ml) thinly sliced green onion
- 1 garlic clove, minced
- 2 bunches kale, stemmed and chopped
- 1 cup (240ml) canned chickpeas, drained and rinsed
- 1/3 cup (80ml) coarsely chopped roasted walnuts
- ½ cup (120ml) dried cranberries
- Salt and pepper
Method
- In a small mixing bowl, whisk together olive oil, red wine vinegar, mustard, orange juice, green onion, garlic, salt and pepper until emulsified.
- In a separate large mixing bowl, combine kale, chickpeas, walnuts and cranberries.
- Pour emulsified dressing over the kale mixture, and toss to coat.
- Reserve for plating.
Ingredients
Tea and Bourbon Brined Turkey Leg with Kale Salad
- 2 large turkey legs, bone-in and skin on
- 8 Orange Pekoe tea bags
- ½ cup (120ml) brown sugar
- ½ cup (120ml) honey
- 1 ½ cups (360ml) salt
- 1 tablespoon (15ml) black peppercorns
- Juice and zest of 2 lemons
- 3 bay leaves
- 5 cloves
- ½ cup honey (120ml) + 2 tablespoons (30ml), divided
- 3 tablespoons (45ml) Dijon
- 1 sprig rosemary, chopped
- 1 sprig thyme, chopped
- ½ cup (120ml) unsalted butter, melted
Method
- To make a brine for the turkey, combine 2 litres (8 cups) of water, tea bags, brown sugar, ½ cup of honey, salt, peppercorns, lemon juice, lemon zest, bay leaves, and cloves in a large saucepan.
- Bring to a light simmer over high heat and simmer until sugar has dissolved.
- Remove saucepan from heat, remove tea bags, and refrigerator brine until cool.
- Once brine has cooled, transfer turkey legs into the brine and refrigerate for 8-10 hours. To make the glaze for the turkey, stir together Dijon mustard, rosemary, thyme, melted butter, and remaining 2 tablespoons of honey.
- Preheat oven to 350 degrees.
- Remove turkey legs from brine and pat dry.
- Place turkey legs on a parchment-lined baking tray.
- Spoon glaze over the turkey legs, to coat.
- Cook turkey in the oven for 105 minutes, or until cooked through.
- Serve turkey legs warm with reserved Kale Salad.
Serving Suggestions
Serve the tea‑brined turkey legs warm alongside a generous portion of the kale salad, allowing the brightness of the Dijon‑orange dressing and the crunch of walnuts and chickpeas to balance the tender richness of the roasted turkey. These turkey legs pair well with roasted root vegetables, sweet potato mash, or simple buttered rice. For beverages, the floral notes from the Earl Grey‑style brine pair beautifully with crisp white wines like Sauvignon Blanc, Pinot Grigio, or lightly oaked Chardonnay. For non‑alcoholic options, serve with sparkling water infused with lemon slices or iced black tea to echo the tea flavors in the brine. The dish works well as a hearty main course, a festive seasonal dinner, or a creative alternative to traditional roasted turkey portions.
Final Thoughts
This Tea and Bourbon‑Brined Turkey Leg with Kale Salad recipe showcases how a flavorful brine makes turkey legs tender, juicy, and deeply seasoned with tea, citrus, spices, and honey. Paired with a refreshing kale salad packed with texture and tang, it delivers a perfectly balanced plate highlighted in A Is For Apple 2. Whether served for a special dinner, a festive gathering, or a creative alternative to traditional turkey dishes, this recipe offers bold flavors, refined technique, and a memorable dining experience.
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