For 4 portions
1 large turkey leg on the bone
salt and pepper
1 clove of garlic
4 young leeks, medium size
This may be an excellent recipe suited to feed a big group of people. How about serving it on Thankgiving? Seasoned simply with paprika and garlic. I used one garlic clove but if you like it do not hesitate to use more. The leg of turkey roasted this way retains lots of juices and is simply delicious. The meat is supple and looks very elegant after being roasted. Adding leeks imparts the meat with plenty of sweetness and extra juiciness. Definitely worth trying.
Season the turkey with salt and pepper. Drizzle some olive oil all over the meat, season with paprika and garlic pressed thru the garlic press. Put aside in the fridge to macerate. It is even better if left in the fridge overnite.
Place the meat on the baking tray and transfer into the oven to roast skin side down for 45 minutes in the temperature of 375 degrees F (200 degrees C). After having rosted the meat for 45 minutes, turn it over, ad the leeks, baste them in turkey juices and roast for additional 30 minutes. Let the meat rest for 10 minutes before carving.
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