Turkey Leg with Roasted Potatoes and Cranberry Sauce

Main Dishes | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Turkey Leg with Roasted Potatoes and Cranberry Sauce

Ingredients

Turkey - 2 pieces
New Potatoes - 4 pieces
Butter - 0.5 oz
Dried Rosemary - to taste
Dried Chamomile - to taste
Dried cranberries with sugar - 3.5 oz
Sugar - 1.8 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 428°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.