Turkey and sweet potatoes is not only appropriate on the Thanksgiving table; the two can also be the makings of a delicious meal that can be served anytime of the year, even on busy weeknights with a bit of planning ahead, since the turkey leg is rubbed with a garlicky sauce and needs to marinate overnight before proceeding with the recipe. And because the turkey is left to roast in the oven, you can tend to the sweet potatoes so they are ready at the same time.
- 1 turkey legs
- 3 sweet potatoes (large)
- 1/2 onions
- 6 garlic cloves
- 1 deciliter oil
- 1 lemon (medium, juice)
- 5 parsley sprigs
- 1/4 chorizo sausage
- 1/2 cup white wine
- 1 tablespoon paprika
- 1/2 teaspoon chili sauce
- salt (to taste)
- Season the turkey and let sit overnight.
- In the blender, combine the onion, garlic cloves, oil, lemon juice, parsley, chorizo, paprika, chili, and salt. Purée to a sauce.
- Make some deep cuts in the turkey leg and thoroughly rub 2/3 of the sauce on the meat.
- Refrigerate overnight.
- The next day, remove the turkey from the refrigerator 1 or 2 hours before cooking.
- Preheat oven to 400°F.
- Place the turkey leg in a baking dish and roast. Turn the roast every 20 minutes until it's well cooked and browned on both sides.
- In the last half hour, baste with the remaining marinade.
- The whole process takes about 1 1/2 hours.
- When the turkey is almost ready, wash and thinly slice the sweet potatoes, and fry in a skillet with olive oil.
- When the sweet potatoes are done, add 1 tbsp of olive oil, and season with salt and a little bit of paprika.
- Add the sweet potatoes to the meat dish and serve very warm.