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