Roasted Turkey Leg With Root Vegetables And Chive Dip

1. 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. 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. 3

   Put the sweet potato, parsnip and beet chunks on the salt around the turkey. Roast for 2 hours, testing for doneness.

4. 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.

* Per serving · 4 servings · Values may vary.