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Category: Poultry I
Prep Time: Cook Time: Total Time:
1 turkey leg per person
3 cloves of garlic
3 red potatoes per person
1 green apple
1 fennel bulb
1 orange
Fresh or dried herbs (dill, thyme, sage and rosemary)
Red wine vinegar
Olive oil
Dry mustard
Worcestershire sauce
Spike seasoning
Salt and pepper
Place the legs in a big zip lock bag with olive oil, chopped garlic, pepper, dry mustard, Worcestershire, and chopped thyme, rosemary, and sage. (You can also use any dried herbs you prefer) and refrigerate overnight.
Rinse them off and pat dry with a paper towel. Spray with a little olive oil and sprinkle Spike seasoning on them. Set in a pan with a rack and use a thermometer set to 180 degrees. When done take out of oven and let rest 5 minu53w before serving.
While legs are cooking, slice fennel bulb very thin lengthwise. Quarter apple and slice very thin. Combine in a large bowl and grate orange zest into it. Then squeeze all the juice from the orange into bowl and add 1 Tbs of olive oil, a splash of red wine vinegar, salt and pepper. Chop some of the fennel tops and add them too.
While legs are cooking, clean red potatoes and quarter them or if they are small half them. Boil them til a fork goes through them easily. Drain and then toss in 2 Tbs of butter, salt, and chopped fresh dill. Serve with a crisp white wine. Total time for this meal was about 30 - 40 minutes. Serves 4
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HERB AND GARLIC ROASTED TURKEY LEGS
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Category: Poultry I
Prep Time: Cook Time: Total Time:
1 turkey leg per person
3 cloves of garlic
3 red potatoes per person
1 green apple
1 fennel bulb
1 orange
Fresh or dried herbs (dill, thyme, sage and rosemary)
Red wine vinegar
Olive oil
Dry mustard
Worcestershire sauce
Spike seasoning
Salt and pepper
Place the legs in a big zip lock bag with olive oil, chopped garlic, pepper, dry mustard, Worcestershire, and chopped thyme, rosemary, and sage. (You can also use any dried herbs you prefer) and refrigerate overnight.
Rinse them off and pat dry with a paper towel. Spray with a little olive oil and sprinkle Spike seasoning on them. Set in a pan with a rack and use a thermometer set to 180 degrees. When done take out of oven and let rest 5 minu53w before serving.
While legs are cooking, slice fennel bulb very thin lengthwise. Quarter apple and slice very thin. Combine in a large bowl and grate orange zest into it. Then squeeze all the juice from the orange into bowl and add 1 Tbs of olive oil, a splash of red wine vinegar, salt and pepper. Chop some of the fennel tops and add them too.
While legs are cooking, clean red potatoes and quarter them or if they are small half them. Boil them til a fork goes through them easily. Drain and then toss in 2 Tbs of butter, salt, and chopped fresh dill. Serve with a crisp white wine. Total time for this meal was about 30 - 40 minutes. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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