You don't have to wait for Thanksgiving to have roast turkey, especially when you can just cook the leg rather than the whole bird in much less time and without all the fuss. Here, the turkey leg is marinated overnight (plan accordingly) with a tangy mixture of lemon and orange juice, garlic, port, and chilis. Then it's roasted with russet potatoes and served with a sweet potatoes, which are sliced and roasted alongside. All that's needed is some cranberry relish.
- 1 lemon (juice)
- 1 orange (juice)
- 4 garlic cloves
- 5 sprigs coriander
- 1 teaspoon chili (sweet)
- 1 teaspoon chillies
- 1/3 beef sausage
- 1 cup port wine
- 1 turkey legs
- 2 medium potatoes
- 2 sweet potatoes (large)
- olive oil
- In a food processor, add all the marinade ingredients.
- Grind everything, without it becoming completely liquid.
- Place the turkey leg in a baking tray.
- Use a sharp knife to make a few incisions in the turkey leg. Cover the leg completely with the prepared seasoning.
- Turn it around several times, rubbing it with your hands to completely spread the marinade on the meat.
- Cover with plastic wrap and refrigerate for a minimum of 12 hours.
- In the morning, remove the meat from the refrigerator and rub the marinade in more.
- Preheat oven to 190 degrees Celsius.
- Peel the potatoe, then dice them.
- Place the potatoes around the meat and season with a pinch of coarse salt.
- Wash and thinly slice the sweet potatoes.
- Sprinkle the bottom of a baking tray with olive oil, and add the sweet potato slices.
- Sprinkle with a pinch of rough salt and sweet paprika.
- Drizzle with a little olive oil.
- Place the tray of meat and potatoes in the oven.
- After 30 minutes, put the tray of sweet potatoes in the oven.
- Bake for 1 more hour, and serve warm.