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“A leg of Turkey for the him and a wing of Turkey for her in a variation of the Zingo receipe. We created this recipe for sale in our Pub/Restaurants, because Turkey legs and wings are one of the most difficult cuts to sell by butchers”
4hrs 10mins

Ingredients Nutrition

  • 1 12 lbs turkey legs (2 legs)
  • 12 lb of the main turkey wings, not the tip (2 wings)
  • 14 pint soy sauce, 100 gms
  • 14 pint tomato ketchup, 86 gms
  • 165 g syrup, frrom a medium tin of Apricots in Syrup
  • 4 g five-spice powder
  • 3 g garlic, crushed 2 cloves


  1. Remove the skin from the turkey legs and cut any large pieces of skin from the wings, any left on will come off in the cooking or is easy to remove afterwards.
  2. Cooking:- Take a deep roasting dish e.g. 10 ins x 14 ins x 3 ins deep that will take all your legs and wings and lay them side by side, ideally filling the bottom of the roasting dish, the more space you have between meat the greater the sauce will evaporate, which you want to avoid.
  3. Mix all the sauces and other constituents together in a jug.Pour the sauce over the turkey ensuring that each one has sauce run over it.
  4. Cover with tin foil and cook for 4 hours at 180 degrees or Gas Mark 4.
  5. After four hours remove foil and drain off the sauce into a jug and place the turkey back into the oven for ten minutes to brown, then remove from oven.
  6. Turkey legs have sinews, if you have the knee joint on the leg give it a sharp pull and all the large sinews will pull out once it is cooked, leaving a massive piece of turkey on the bone.
  7. The sauce will settle and with some meats a layer of fat will appear on the top, remove the fat.
  8. Test the sauce, if it is too concentrated dilute to suit with water.
  9. There can be a considerable variation in the flavour and consistency of the sauce depending on which base ingredients are used, especially with commercial Soy and Tomato Sauces.
  10. If your oven is tending to run hot, check the sauce to ensure that it is not evaporating after a couple of hours, it is a slow cooking operation at a relatively low temperature and your oven may need turning down.
  11. Take the sauce and heat in a pan and thicken with corn flour to make a good visual pouring sauce, not too thin and not too thick, the sauce normally has a superb sheen.
  12. You can leave the Zingo’s in a warm oven covered with sauce and covered with tin foil for immediate use.
  13. You can also put them in dishes with the sauce and keep them refrigerated, microwave and place in an oven, replate and pour the sauce over before serving.
  14. Decorate with sliced apricots and a touch of green herbs.
  15. Any Zingo’s not sold can be put in the freezer with the sauce for use on another day.
  16. The beauty of the Zingo recipes is that with a minimal change to the recipe and another cut of meat, you have a totally different flavour.
  17. For our readers in North America, a recipe for Thanksgiving.

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