Turkey Leg with Roasted Potatoes and Cranberry Sauce
Main Dishes • European
Description
Turkey Leg with Roasted Potatoes and Cranberry Sauce
Ingredients
- Turkey 2 pieces
- New Potatoes 4 pieces
- Butter 0 oz
- Dried Rosemary to taste
- Dried Chamomile to taste
- Dried cranberries with sugar 5 oz
- Sugar 0 oz
- Ground Cinnamon ¼ teaspoon
- Olive Oil 4 tablespoons
- Garlic 2 cloves
- Salt to taste
- Ground Black Pepper to taste
- Herbes de Provence 1 tablespoon
Step-by-Step Guide
Step 1
Preheat the oven to 320°F. Wash the turkey legs and pat them dry with paper towels. Rub with a mixture of thyme, rosemary, salt, and pepper to taste. Sear in a skillet for 10 minutes in butter on all sides.
Step 2
Transfer the legs to a baking dish lined with foil and bake at 320°F for 20 minutes on each side, basting with the juices, and then another 20–30 minutes 'standing' until the desired browning is achieved, depending on the size of the legs.
Step 3
Peel the potatoes and cut them into even wedges. In a deep bowl, mix olive oil, crushed garlic, salt, and herbs. Add the potato wedges to the bowl, mixing well to evenly coat with oil. Spread the wedges on a baking sheet lined with foil and bake in the oven for 30 minutes at 320°F, then increase the temperature to 430°F and continue cooking until done and desired crispiness for another 10–15 minutes.
Step 4
For the sauce, in a small saucepan, combine cranberries and 2 tablespoons of water. After boiling, add sugar and cinnamon. Reduce heat and simmer for 10–15 minutes until the sauce thickens. You can blend it in a blender and strain it if you prefer not to have whole berries.
Step 5
Serve the turkey with potatoes and cranberry sauce.
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