Place the turkey leg in a roaster with the skin side up and pour the boiling water over it. Then season with salt, pepper and plenty of ginger powder. Turn over and season the other side as well. Put the lid on the roaster and place in the oven.
After an hour, turn the turkey thigh and pour the orange juice over it. Cook in the oven for another hour. Then take the leg out of the roaster and keep warm.
Put the gravy in a tall container and skim off the fat. Pour the remaining gravy into a small saucepan, add the cream and bind with a sauce thickener. Season to taste with salt and possibly a little sugar. This goes well with rice and a green salad.
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