I’m not a great fan of turkey breast meat, maybe because it’s so lean and hard to keep moist. Turkey legs, however, have a little more fat and the meat is dark and tasty. Try this as a lighter alternative to a red meat roast.
Preheat your oven to 160ºC (320ºF). In a large roasting tray make a layer of sliced onions and fennel, whole garlic cloves and chunky sliced carrots. Lay the turkey legs over this layer and season well with salt and freshly ground black pepper. Add 1 or 2 bay leaves, scatter with a generous amount of fresh sage and drizzle with olive oil. Finally, add ½ a cup each of good chicken stock and white wine. Cover the dish and roast for 2 hours until the meat is falling from the bone.
michelle picker cooks 