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Baked Turkey Legs with Prunes & Potatoes
4.9 from 240 votes

Baked Turkey Legs with Prunes & Potatoes

Slow-baked turkey legs are combined with wedges of potato, aromatic herbs, and sweet prunes in a seasoned broth with white wine, lemon, and orange juices. The long baking time produces tender meat with a balance of savory, citrus, and mildly sweet flavors.

Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings: 5 servings
Course: Main Course
Cuisine: Greek

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

    Cup of Yum
  1. Preheat the oven to 200° C/392° F.
  2. 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.
  3. 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.
  4. Uncover and continue baking until golden brown.
  5. Remove from the oven and serve.

Notes