Preparing this is long in the sense that you pop everything in the oven and wait and not that you have to make a too extensive work for it...
Is not much to this recipe, so I'll guide you through it quite fast...
What you need ( for 2 people):
- 2 turkey legs ( I used the top part, but the bottom one is fine too)
- vegetables ( I used leaks, red onions, carrots, parsnip. Mushrooms, bell peppers or potatoes can be used as well... You can add some springs of thyme or rosemary too, or some crushed garlic cloves..Would give a really nice flavor to it. Whatever comes to your head, really)
- olive oil
- a bottle of good white wine
- sea salt and pepper
How to make it:
1. Preheat your oven to 170 degrees. Rub the turkey with olive oil and season with sea salt and pepper. Put it aside.
2. Prepare all your veggies. Cut them in medium sized pieces and season them and add some olive oil on top of them.
3. Put the vegetables in a heated pan on fire and cook them for a few minutes ( about 10 minutes). Transfer the vegetables to an oven resistant bowl.
4. In the same pan where you cooked the vegetables, put the turkey legs and fry them just until the top skin is slightly golden. This will help keep the juices inside and make the meat more tender. After that add the turkey legs to the oven resistant bowl with the skin part upwards, on top of the vegetables ( the vegetables should serve as a bed for the turkey meat).
5. Add to the bowl the bottle of wine. Cover the bowl with an aluminium foil and put the bowl in the preheated oven for about one hour and 50 minutes. In the last 15 minutes take the foil off and let the turkey become roasted and crisp.
This is it folks.... Light dinner or lunch.... And because the portions were big I have a leftover turkey meat for salad tomorrow...No need to work too much for my lunch tomorrow ;P
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