120 Min
GF
NF
Turkey Leg Roast
Roasting turkey legs with onions and yogurt long and slow infuses the flavor of ginger and rosemary down to the bone. A generous dose of black pepper adds an aromatic bite to the meat. This meat can be pulled or sliced the next day to use in sandwiches, wraps, pilafs or tossed in pasta.
Roasting turkey legs with onions and yogurt long and slow infuses the flavor of ginger and rosemary down to the bone. A generous dose of black pepper adds an aromatic bite to the meat. This meat can be pulled or sliced the next day to use in sandwiches, wraps, pilafs or tossed in pasta.
Cook Time
240 Minutes
Serves
6
Directions
Step 1
Peel and slice the carrots and parsnips into thick 1-inch slices or wedges. Peel and section the onions into thick wedges.
Step 2
Preheat the oven to 300°F. Marinate the turkey thighs with the carrots, parsnips, onions, yogurt, rosemary, ginger, black pepper, salt, and olive oil.
Step 3
Place the turkey skin side up and vegetables in a large oven baking pan (there should be some room left around the meat and vegetables). Cover or wrap the entire pan in foil and place in the oven for 2 hours. Check the turkey every 30 minutes, if it appears dry, add 1/4 cup of water to deglaze the pan.
Step 4
Turn the oven heat down to 250°F and cook for another 30 to 45 minutes. Take the foil off and finish cooking in the oven for another 15 to 30 minutes. This should crisp the skin up slightly.
Step 5
Serve garnished with fresh herbs.
Notes & Variations
- Replace 2 turkey thighs with 4 chicken thighs but cut the cooking time in half.
- For a spicier version, add 2 teaspoons of chile powder to the marinade.
- Marinate the turkey and vegetables for up to 3 days.
- Instead of a sheet pan and oil, use a large cast iron shallow pan – the tight fitting lid helps with sealing the juices in while cooking.
Ingredients
2 turkey thighs with bone and skin
1 large carrot
2 parsnips
2 to 3 onions (yellow or white)
1/2 cup plain whole-milk yogurt
1 tablespoon chopped rosemary
2 tablespoons grated unpeeled ginger
2 tablespoons freshly ground black pepper
1 tablespoon sea salt
2 to 3 tablespoons olive oil
Fresh herbs such as cilantro, mint, or parsley
Step 1
Peel and slice the carrots and parsnips into thick 1-inch slices or wedges. Peel and section the onions into thick wedges.
Step 2
Preheat the oven to 300°F. Marinate the turkey thighs with the carrots, parsnips, onions, yogurt, rosemary, ginger, black pepper, salt, and olive oil.
Step 3
Place the turkey skin side up and vegetables in a large oven baking pan (there should be some room left around the meat and vegetables). Cover or wrap the entire pan in foil and place in the oven for 2 hours. Check the turkey every 30 minutes, if it appears dry, add 1/4 cup of water to deglaze the pan.
Step 4
Turn the oven heat down to 250°F and cook for another 30 to 45 minutes. Take the foil off and finish cooking in the oven for another 15 to 30 minutes. This should crisp the skin up slightly.
Step 5
Serve garnished with fresh herbs.
2 turkey thighs with bone and skin
1 large carrot
2 parsnips
2 to 3 onions (yellow or white)
1/2 cup plain whole-milk yogurt
1 tablespoon chopped rosemary
2 tablespoons grated unpeeled ginger
2 tablespoons freshly ground black pepper
1 tablespoon sea salt
2 to 3 tablespoons olive oil
Fresh herbs such as cilantro, mint, or parsley
Notes & Variations
- Replace 2 turkey thighs with 4 chicken thighs but cut the cooking time in half.
- For a spicier version, add 2 teaspoons of chile powder to the marinade.
- Marinate the turkey and vegetables for up to 3 days.
- Instead of a sheet pan and oil, use a large cast iron shallow pan – the tight fitting lid helps with sealing the juices in while cooking.
Tags:
120 Min
GF
NF
Tags:
120 Min
GF
NF
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