We don’t usually celebrate thanksgiving. So we don’t really get to enjoy the yummy roast turkey everyone is super excited about close to this North American holiday. Although turkey is super expensive close to thanksgiving, it becomes much more affordable immediately after. Being a leaner meat, turkey is always a preffered taste for us (see my meatballs recepie here). In this fusion recipe, I combine the traditional thanksgiving turkey flavors with a bit of spice to make it extra yummy. My husband loves it!
- Turkey legs – 2 about 350g each
- Onions – 1/2 an onion diced
- Red bell pepper – 1/2 a pepper diced
- Garlic – 3 cloves minced
- Parseley – 2 tablespoons finely chopped
- Dried thyme – 1/4 teaspoon
- Dried oregano – 1/4 teaspoon
- Paprika powder – 1/4 teaspoon
- Black pepper powder – 1/4 teaspoon
- Soy sauce – 1 teaspoon
- Olive oil – 2 tablespoons
- Butter – 4 tablespoons
- Pull back the skins on the turkey thighs.
- Make several slits parallel to the bone.
- In a large bowl, mix olive oil, thyme, oregano, black pepper powder, soy sauce, salt and paprika powder to make the marinade.
- Marinade the turkey legs for about 2 hours in the fridge.
- To make the herbal butter, add parsley, pinch of salt and a pinch of black pepper powder into soften butter. Mix well and cool again in the fridge until the butter hardens.
- Stuff each slit on the turkey legs with a piece of onion and a piece of bell pepper.
- Crumble some herbal butter on the meat and pull the skin over.
- Crumble some more butter on top of of the skin.
- Preheat the oven to 350f or 180c.
- Bake for 1 1/2 hours while basting with the herbal butter every 30 minutes to prevent the turkey from drying.
- Remove from the oven and let it rest for at least 10 minutes.
- Serve with a fresh tomato salad, greens and oven chips along with a sweet white wine.