Baked Turkey Legs with Prunes & Potatoes
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
5 servings
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Course
Main Course
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Cuisine
Greek
Baked Turkey Legs with Prunes & Potatoes
Description
This recipe places turkey legs in an ovenproof dish with mustard, garlic, onion, rosemary, sage, citrus zest, and olive oil before adding a mix of lemon and orange juice, white wine, prunes, and vegetable broth. Covered with parchment and foil, it cooks gently for several hours to tenderize the meat and infuse flavor.
Potatoes roast alongside, absorbing juices and herbs. Uncovered finishing creates a golden exterior. The prunes offer sweetness and texture contrast against the savory and herbaceous notes of the dish.
This hearty main can be served with the potatoes and sauce, making a robust meal for cooler weather. The citrus and wine provide brightness that complements the rich turkey. The slow baking method ensures tender meat that falls easily off the bone.
Ingredients
- 2 turkey legs
- 4 tbsp mustard
- 1 kg potato washed and cut into wedges
- 2 tbsp rosemary finely chopped
- 2 tbsp sage finely chopped
- 1 orange juiced and zested
- 1 lemon juiced and zested
- 200 ml white wine
- 200 g prune fresh prunes are also fine, dried
- 500 g vegetable broth
- ½ g onion finely chopped
- 2 cloves garlic finely chopped
- salt
- black pepper
- olive oil
Instructions
- Preheat the oven to 200° C/392° F.
- In an ovenproof dish, place the turkey legs, mustard, garlic, onion, potatoes, rosemary, sage, lemon and orange zest, salt, pepper, and olive oil. Mix well by hand.
- Add the lemon and orange juice, wine, prunes, and broth and cover with parchment paper and aluminum foil. Bake for 2 1/2 to 3 hours.
- Uncover and continue baking until golden brown.
- Remove from the oven and serve.
Notes
User Reviews
Overall Rating
4.9
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