Ingredients

The following ingredients have 5 Servings
  • 1 whole turkey leg (Note 1)
  • fine sea salt and pepper
  • sweet or hot paprika (or a mixture of both)
  • 1 lb shallots (Note 2)
  • 1 medium carrot
  • 1 tablespoon clarified butter (ghee (Note 3))
  • ¾ cup dry white or red wine
  • 1 cup chicken or turkey stock (preferably low sodium)
  • 1 heaped tablespoon honey
  • 1 teaspoon dried thyme

Instruction

  • Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
  • Prepare the meat: Dry the turkey leg with kitchen paper. Sprinkle it generously on both sides with salt, black pepper, and paprika powder. Rub the spices into the meat with your hands. Set aside.
  • Prepare vegetables: Peel the shallots and halve them. If using smaller regular onions, peel and cut them into thicker wedges or quarters. Next, peel and slice the carrot. Set aside.
  • Sear meat: Heat the clarified butter Dutch oven large enough to fit the leg comfortably. Sear the meat at high temperature on both sides until nicely golden, about 2 minutes on each side. Remove from the pot and set aside.
  • Saute vegetables: Add the prepared vegetables, lower the temperature to medium-high, and saute for about 5 minutes, stirring often. Add wine, stock, honey, thyme, and a pinch of salt. Stir well.
  • Roast: Place the meat on top of the vegetables, skin side DOWN first. Cover with the lid and roast for 1 hour.
  • Turn the turkey leg in the pot, skin side UP, cover again, and continue roasting the meat for another 30-40 minutes. The meat should be really soft at this point.
  • Crisp the meat: Remove from the oven, lift the turkey from the sauce and place it on a regular baking sheet. Return it to the oven and let it there until the skin is nicely browned and crispy. Check after 4-5 minutes already and make sure that the skin doesn't turn too dark.
  • Rest: Remove from the oven, cover loosely with aluminum foil, and rest for 8-10 minutes.
  • Carve the turkey leg and serve as suggested above.