Roasted turkey leg with mustard and honey and potatoes

Ingredients

• 1,2 kg Turkey leg (Skin left on for extra crispiness)
• 2 c. à soupe Dijon mustard
• 1 c. à soupe Honey
• 2 c. à soupe Olive oil
• 4 unités Garlic cloves (Finely minced)
• 1 c. à café Salt
• 1/2 c. à café Ground black pepper
• 1/2 c. à café Sweet paprika (optional) (For a slight red color)
• 500 g New potatoes (Washed, cut into quarters or thin slices)
• 1 c. à soupe Butter (Melted, to coat the potatoes)
• 2 c. à soupe Fresh parsley (Chopped, for garnish)

Instructions

1. Prepare the Marinade

   In a bowl, mix Dijon mustard, honey, olive oil, minced garlic, salt, pepper and paprika if desired until a homogeneous paste forms.

   Time: PT10M

2. Score the turkey leg

   Make several shallow cuts (crosshatch pattern) over the entire surface of the leg so the marinade penetrates the meat.

   Time: PT5M

3. Marinate the leg

   Generously brush the leg with half of the marinade, working it into the cuts. Reserve the remaining sauce. Cover the bowl with plastic wrap and let rest in the refrigerator for at least 1 hour (or up to 24 h for more flavor).

   Time: PT1H

4. Prepare the potatoes

   Wash the new potatoes, cut into quarters or thin slices. Place them in a bowl, add the melted butter, a pinch of salt and pepper, then toss to coat well.

   Time: PT10M

5. Preheat the oven

   Turn on the oven and preheat to 190 °C.

   Time: PT10M

6. Arrange everything in the pan

   Place the marinated leg in the center of an oven‑proof dish. Distribute the potatoes around it. Pour the remaining 2 c. à soupe of marinade over the potatoes and the leg.

   Time: PT5M

7. Oven cooking

   Put the dish in the oven and cook for 50 minutes at 190 °C. Midway, gently turn the potatoes with tongs for uniform coloration.

   Time: PT50M

   Temperature: 190°C

8. Rest and finish

   Remove the dish from the oven, loosely cover and let rest for 5 minutes. Sprinkle with chopped fresh parsley before serving.

   Time: PT7M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

30 g

Fat

25 g

Fiber

4 g

Ingredient Substitutions

• Instead of Turkey leg: Chicken legs
• Instead of Dijon mustard: Whole grain mustard
• Instead of Honey: Maple syrup
• Instead of Olive oil: Canola oil
• Instead of Garlic cloves: Garlic powder (1/2 tsp)
• Instead of Sweet paprika (optional): Mild chili
• Instead of New potatoes: Firm‑white potatoes
• Instead of Butter: Olive oil
• Instead of Fresh parsley: Chives

Equipment Needed

• Mixing bowl
• Chef's knife
• Cutting board
• Measuring spoons
• Oven‑proof dish (roasting pan)
• Oven
• Kitchen tongs or spatula

Critical Steps — Do Not Skip

• Score the leg so the marinade penetrates.
• Observe a marinating time of at least 1 hour.
• Cook at 190 °C for 50 minutes, checking internal temperature.

Chef Tips from the Video

• Add a splash of lemon juice to the marinade for a hint of acidity that balances the honey.
• Lightly sprinkle fresh thyme before cooking for extra aroma.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3 to 4 days.

Freezer: Cooked meat freezes up to 2 months; potatoes keep for 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The leg can be marinated the night before for an even more pronounced flavor.
• Potatoes can be cut ahead and kept in cold water to prevent browning.