Herb and Garlic Roasted Turkey Legs

This meal took me back to my days in Germany.  Roasted turkey legs, red potatoes with fresh dill, and an apple and fennel salad.  A crisp white wine. All I needed was an umpa band playing in the background.  There were turkey legs on sale at my local grocery store so this was a great choice. 

Ingredients

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

Worcesteshire sauce

Spike seasoning

S & P



 I put 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) The picture shows horseradish but I ended up not using it.

Put it all in the zip lock and refrigerate overnight.

Before you cook these, 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 mins 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 and S&P.  The picture shows shallot too, but after trying it, it would be better without the shallot.

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 mins.