Roasted turkey legs with root vegetable mash
Item 1 of 1
- medium
- 8
- 2 hours
Served up as a large dish for eight people to share, this edible mountain made up of turkey legs, pancetta and a root vegetable mash, will bring a sense of adventure to your dinner table. Lisa Allen's imaginative recipe makes a delicious centrepiece, or perhaps a creative alternative to the traditional Christmas dinner.
First published in 2015
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Ingredients
Metric
Imperial
Turkey leg
- 3 turkey drumsticks, 800g each
- 1 large onion, large dice
- 2 carrots, large dice
- 2 celery sticks, large dice
- 2 garlic cloves, bruised
- 2 sprigs of fresh thyme
- 1 sprig of rosemary
- 1 bay leaf
- 1000ml of chicken stock
- 500ml of apple juice
- 1 pinch of salt
- 1 pinch of pepper
Root vegetable mash
- 3 large potatoes, peeled and large dice
- 4 carrots, peeled and large dice
- 2 parsnips, peeled and medium dice
- 30g of butter
- 150ml of milk
- 1 tbsp of wholegrain mustard
- 1 pinch of salt
- 1 pinch of pepper
To serve
SAVE RECIPE
Method
1
Preheat the oven to 150˚C/gas mark 2
2
For the turkey, place the onions, carrots, celery, garlic and herbs in a deep roasting tray
- 1 large onion, large dice
- 2 carrots, large dice
- 2 celery sticks, large dice
- 2 garlic cloves, bruised
- 2 sprigs of fresh thyme
- 1 sprig of rosemary
- 1 bay leaf
3
Combine the chicken stock and apple juice in a pan and bring to the boil
- 1000ml of chicken stock
- 500ml of apple juice
4
Place the drumsticks on top of the vegetables and herbs and pour in the hot stock, ensuring half of the turkey drumsticks are submerged and the other half are exposed
- 3 turkey drumsticks, 800g each
6
Remove from the oven, take off the foil and turn the drumsticks over. Return to the oven, uncovered, for 50 minutes to 1 hour - until the meat is cooked and tender and the exposed part of the turkey drumstick is nicely browned
7
Meanwhile, lay each slice of pancetta down on a baking tray lined with parchment paper. Place another piece of baking parchment on top, followed by a tray to press down - this will stay on top during the cooking
8
Place in the same oven as the turkey for 20-25 minutes until golden and crispy
9
For the root vegetable mash, place the potatoes, carrots and parsnips in a saucepan and cover with cold water
- 3 large potatoes, peeled and large dice
- 4 carrots, peeled and large dice
- 2 parsnips, peeled and medium dice
10
Bring to a gentle boil and cook until tender, approximately 10-15 minutes. Drain in a colander and allow to steam for 5 minutes
11
Return to the pan and place over a low heat, adding the butter, milk, mustard, salt and pepper. Once combined, remove from the heat and mash as desired
- 30g of butter
- 150ml of milk
- 1 pinch of salt
- 1 tbsp of wholegrain mustard
- 1 pinch of pepper
12
By this time the turkey should almost be ready. Remove the pan from the oven and take the drumsticks out of the liquid and place on some kitchen towel to absorb excess moisture. Reserve the liquid
13
To serve, spoon the mash across the centre of a large dish or serving platter
14
Using a pair of tongs, arrange the turkey drumsticks onto the mash with the small ends sticking up and meeting in the middle to form the peak of the mountain. Garnish with the crispy pancetta
15
Using a fine grater or micro-plane, grate the cauliflower over the final dish to make 'snow' and serve with a jug of the braising liquid as gravy
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