Pan roasted turkey legs with herbs and onion, colorful vegetable rice with toasted pine nuts on the side, adds an elegant weekend meal that you don’t want to miss on your table.
At first, I would like to thank the sweet Jamie for her gift. Yes, I won the giveaway she offered with her whole wheat banana bread. Thank you so much Jamie, I can’t wait to receive it. And duds don’t forget to say hello to Jamie here in her deliteful blog”A Dash of Domestic”. Yes, she likes the giveaway things, so stick around you will be happy.
For the turkey lovers, this recipe is so easy and elegant, the slow braising of the turkey legs makes it tender from the inside crisp from outside, with the roasted onions and a touch of fresh herbs: sage, oregano, and thyme, will be perfect for a family elegant weakend meal. Try to cover the pan so it keep the turkey lean and tender. unlike frozen turkey , the fresh bird release a lot of juice as they cook, so be prepared to use it as a gravy if you wish.
As for a side, I did the vegetable rice, that make it complimentary the meal with the turkey, try to toast the vegetable first then add the rice and toast it a little, I like to toast the rice before adding the water or stock, this will give the rice the texture to stay holding itself and don’t become soggy.
Roasted Turkey Legs with Vegetable Rice
4 turkey leg
salt and freshly ground pepper
1\2 teaspoon ground cardamom
1\2 teaspoon ground coriander
1\2 teaspoon paprika
1\4 teaspoon ground cumin
2 tablespoons olive oil
1 large onion sliced cross-wide
3 sprigs fresh thyme
2 sprigs fresh sage
2 spring fresh oregano
1 cup homemade chicken broth or water
Preheat oven to 350 degrees.
Rinse and dry turkey legs; season on all sides with salt, pepper, cardamom, coriander, paprika, cumin and some chopped fresh thyme. Set aside.
On medium high heat, add olive oil to the pan. Add turkey legs, working in batches if necessary. Cook, turning, until turkey is browned on all sides, about 5 minutes per side. Transfer legs to a plate and keep the fats in the pan.
Add the water or stock, reduce heat, cook until it begins to bubble. Add thyme, sage and oregano stir, then cover. Return turkey legs to the pan, cover and transfer to oven.
Cook for 40 -60 minutes, turn turkey legs, uncover, and continue cooking, 10 minutes more.
Transfer turkey legs to a serving platter. Skim fat from top of braising liquid and discard; keep the liquids with the roasted onions, spoon over turkey legs. Serve.
1 cup frozen peas
1 cup chopped fresh carrots
1 1\2 cups basmati rice
1\4 teaspoon ground cardamom
1\4 teaspoon ground coriander
2 tablespoon oil
salt and ground black pepper
2 1\4 cup chicken stock
toasted pine nuts for garnish
On medium heat, add the oil to the pan, add the peas and carrot, a dash of salt and spices, stir, about 2 minutes.
Add the washed and cleaned rice, toast it with the vegetable and keep stirring, until lightly toasted, about 2-3 minutes.
Add the cardamom, coriander, salt and pepper, stir, then add the chicken stock, so the liquids is 1 inch above the rice, cover and lower the heat on low, let it simmer for about 10-15 minutes. Don’t cook the rice more, it will become soggy. get the heat off, and let the rice sit covered for 5 minutes before serving, fluf with the fork and serve.
serve with pine nuts on top.