The turkey legs cook under foil first, so they stay moist, and finish uncovered to brown. You can bake them halfway the day before and finish them in the evening.
Ingredients
For the meat
- 1.5 kgturkey legs (about 3), washed
- 3 tbspoil
- 1.5 tspsalt
- 1 tspblack pepper, crushed
- 1 tspsweet paprika
- 4 clovesgarlic, crushed
For the roasting tray
- 800 gpotatoes, peeled and cut into quarters
- 300 gonions (2), cut into large half-rings
- ½ tspsalt
- 300 mlwater (about 1½ cups)
- 2 sprigsrosemary
For the last 35 minutes
- 600 gfirm, slightly tart apples (3), cored, cut into eighths
- 1 tbsphoney
You will need: a 30×40 cm roasting tray, aluminium foil, a pastry brush
Method
Heat the oven
Heat the oven to 200 °C. Pat 1.5 kg of turkey legs dry with kitchen paper, because wet skin will not brown.
Take the meat out of the fridge 30 minutes early so it cooks evenly.
Rub the meat
Mix 3 tbsp oil, 1.5 tsp salt, 1 tsp black pepper, 1 tsp sweet paprika and 4 crushed cloves of garlic. Rub the mix over the legs and a little under the skin.
Fill the tray
Put 800 g of potatoes and 300 g of onions in a 30×40 cm tray. Sprinkle with ½ tsp salt and pour in 300 ml of water. Lay the legs and 2 sprigs of rosemary on top.
Roast under foil
Cover tightly with foil, put the tray in the oven and turn it down to 180 °C. Roast for 60 minutes, until the meat starts to pull away from the bone and the potatoes are almost soft. The steam under the foil keeps the meat juicy.
Add the apples
Take off the foil and turn the oven up to 200 °C. Tuck 600 g of apple eighths between the legs. Roast for 25 minutes, until the skin turns golden and the apples are soft but still hold their shape.
Add the apples late, or they turn to mush.
Brush with honey
Brush the skin of the legs with 1 tbsp honey. Roast for another 10 minutes, until the skin shines and darkens in places. Pierce the thickest part next to the bone: the juice should run clear, not pink.
Let it rest
Turn off the oven and leave the tray on the table for 10 minutes. During that time the juices go back into the meat, and it is easier to carve.
How to serve
Serve the legs straight from the tray, with the potatoes, the apples and the sauce from the bottom, plus a fresh cabbage salad with oil and vinegar.
How to store
It keeps for up to 3 days in the fridge in a closed container. Reheat in an oven at 160 °C, covered with foil, for about 25 minutes, adding a spoonful of water to the sauce.
What you can use instead
- Instead of rosemary – 1 tsp dried savory.
- Instead of turkey legs – 1.5 kg of chicken legs. Roast them covered for 30 minutes; the rest of the time stays the same.
- Instead of apples – 3 firm pears, with the same timing.
Questions and answers
How long does a turkey leg take to roast in the oven?
Legs of about 500 g each take around 100 minutes in total at 180 to 200 °C. They are done when the meat comes away from the bone and the juice runs clear.
The turkey came out dry. How can I fix it?
Slice the meat, put it back in the tray with the sauce and 100 ml of water, and cover with foil. Reheat at 160 °C for 15 minutes.
Can I make it the day before?
Yes. Cook up to the end of step four, let it cool and keep it in the fridge. The next day, add the apples and finish the dish, roasting for 10 minutes longer.
Do I need to thaw frozen turkey?
Yes. Leave the legs in the fridge for about 24 hours and pat them dry before rubbing, or the skin will not crisp.
Did you know?
Roast poultry on St Martin's Day, 11 November, is a custom in many European countries, most often goose. Turkey is easier to find and takes its place.
Per serving (approx.): 700 kcal · protein 45 g · fat 28 g · carbohydrates 55 g
Comments (1)
Стотина минути? Добре де.