A turkey leg is much easier to prepare than a whole bird; besides taking much less time to cook, there's none of the worry about making sure the legs are cooked without overcooking the breast meat. In this recipe, the turkey leg is seasoned with garlic and herbs and allowed to marinate, for as long as a day. Then it's seared in a pan to brown all sides before being tucked into the oven, with potatoes added about halfway through.
- 1 turkey leg (large)
- 5 peppers (mixed colors)
- 2 teaspoons garlic paste
- 2 teaspoons dried rosemary
- 2 bay leaves
- olive oil
- 2 tablespoons butter
- hot water
- 15 small potatoes
- Season turkey with salt, pepper, garlic, rosemary and broken bay leaves.
- Tip: Season previous day and refrigerate until ready to use.
- Preheat oven to 200°C (approximately 400°F).
- In a large pan, heat a drizzle of olive oil and 1 tablespoon of butter.
- Add turkey leg and sear on both sides.
- Place turkey leg and pan juices in a large, ovenproof platter.
- Drizzle with a little olive oil and sprinkle with 1 tablespoon of butter cut in small pieces.
- Cover with aluminum foil.
- Roast in preheated oven for about 1 1/2 hours.
- Keep adding hot water to form sauce.
- About halfway through cooking time, remove aluminum foil.
- Baste turkey top sauce that it is forming in roasting pan.
- Add peeled potatoes at this time.
- Arrange around the turkey and return pan to oven.
- When turkey is done and potatoes are knife-tender, let rest for a few minutes before carving.