Roast turkey legs with baby potatoes and mushrooms
Roast turkey legs with baby potatoes and mushrooms
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Roast turkey legs with baby potatoes and mushrooms
Υλικά
- 2 turkey legs (approximately 1.7 kg)
- 1 kg baby potatoes, peeled
- 200 g button mushrooms (champignon)
- 1 garlic clove, roughly chopped
- 1 onion, sliced
- 3–4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 lemon, sliced
- Juice of 2 oranges
- 1 tbsp Dijon mustard
- 1 tsp paprika
- 1 tsp ground coriander
- 100 ml extra virgin olive oil
- Salt and freshly ground black pepper
Εκτέλεση
Season the turkey legs with salt, freshly ground black pepper and paprika.
Place the olive oil in a deep roasting pan or ovenproof dish and add the turkey legs. Leave them over medium heat for a few minutes, allowing them to lightly sear and develop a delicate golden color.
Add the sliced onion, the chopped garlic, the thyme and the rosemary.
Once the turkey legs are lightly browned, turn them over and brown the other side.
Arrange the baby potatoes and the button mushrooms around the turkey legs in the roasting pan and brush the turkey generously with the Dijon mustard.
Sprinkle with the ground coriander, pour over the orange juice and arrange the lemon slices over and between the turkey and the vegetables.
Add a little water (about 100 ml) to the bottom of the pan to create steam during roasting.
Cover the pan tightly with damp baking paper and aluminum foil and roast in a preheated oven at 190°C for approximately 1 hour and 30 minutes, until the turkey is tender and thoroughly cooked.
Remove the cover and continue roasting for about 20 minutes, until the turkey develops a beautiful golden color, the potatoes are lightly browned and a rich roasting sauce has formed from the cooking juices.
Serving
Serve immediately while hot, accompanied by the roasted baby potatoes, mushrooms and the natural pan sauce.
