Roasted Turkey Leg With Root Vegetables And Chive Dip Recipe

Name: Roasted Turkey Leg With Root Vegetables And Chive Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None boned turkey leg (about 3 lbs); 15 sprigs thyme; 3 lbs salt; 2 tbsp olive oil; 1 tsp sweet paprika; 1 2/3 lbs sweet potatoes, peeled and cut into chunks; 1 1/4 lbs parsnips, peeled and cut in half or quartered; 1 lb beets, peeled and cut in half or quartered; 1 cup sour cream or creme fraiche; 2 tbsp mayonnaise; 2-3 tbsp finely chopped fresh chives

Servings: persons

1 None boned turkey leg (about 3 lbs)
15 sprigs thyme
3 lbs salt
2 tbsp olive oil
1 tsp sweet paprika
1 2/3 lbs sweet potatoes, peeled and cut into chunks
1 1/4 lbs parsnips, peeled and cut in half or quartered
1 lb beets, peeled and cut in half or quartered
1 cup sour cream or creme fraiche
2 tbsp mayonnaise
2-3 tbsp finely chopped fresh chives

1
Open the turkey leg flat, skin side down, on a board. Sprinkle with leaves from 3 of the thyme sprigs, salt and pepper. Roll the meat up to a cylinder shape, secure it with a few wooden skewers and tie with string.
2
Preheat the oven to 350u00b0F. Line a roasting pan with parchment, add in the salt and spread it out evenly. Put the turkey leg, seam side down, on the salt. Add the rest of the thyme sprigs (or just the leaves). Brush the meat with the oil and sprinkle with paprika, salt and pepper.
3
Put the sweet potato, parsnip and beet chunks on the salt around the turkey. Roast for 2 hours, testing for doneness.
4
To make the dip, mix the sour cream, mayonnaise and chives, adding seasoning. When the turkey leg is cooked, leave it to rest for 10 mins then take off the string and pull out the skewers. Slice the meat and serve the slices on a platter with the roasted vegetables and bowl of dip.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 None boned turkey leg (about 3 lbs), 15 sprigs thyme, 3 lbs salt, 2 tbsp olive oil, and more.

Yes, Roasted Turkey Leg With Root Vegetables And Chive Dip falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Turkey Leg With Root Vegetables And Chive Dip

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