Thanksgiving is around the corner and this year it will definietly look very different for most people. Smaller family gatherings or even just couples should not be deprived of a glorious roast turkey just because of COVID! This virus has taken enough from us already.
As a solution I have tried (… and enjoyed) roasting turkey joints rather than the whole bird. It still puts me in the festive mood but with a lot less stress and time in the kitchen. These harissa roasted turkey legs are meaty and substantial with so much still available as left overs.
Let’s get cooking…
Mix together all of the ingredients (except the wine) and marinate the turkey legs, pushing some of the marinade under the skin of the turkey. Marinate in the fridge for minimum 2 hours or overnight if you can.
When you’re ready to cook, cut up the other half of the zested lemon and lay in the pan, place the turkey on top of this and pour the wine around the turkey. Roast at 180C for 1 ½ to 2 hours until the legs are golden and a thermometer reads 88C.
Allow the meat to rest for 10 minutes before carving. While the meat is resting, drain off the juices in the bottom of the pan and simmer until thickened.
Ingredients
1 tsp harissa
2 tsp peri-peri spice
1 tsp dried rosemary
1 tsp dried thyme
Salt
Pepper
Zest of 1 lemon
Juice ½ lemon
1 tsp ginger and garlic paste
2 tblsp olive oil
2 turkey drumsticks
1 cup of good white wine
Directions
- Mix together all of the ingredients (except the wine) and marinate the turkey legs, pushing some of the marinade under the skin of the turkey
- Marinate for minimum 2 hours or overnight if you can
- When you’re ready to cook, cut up the other half of the zested lemon and lay in the pan, place the turkey on top of this and pour the wine around the turkey. Roast at 180C for 1 ½ to 2 hours until the legs are golden and a thermometer reads 88C.
- Allow the meat to rest for 10 minutes before carving
- While the meat is resting, drain off the juices in the bottom of the pan and simmer until thickened.
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