European poultry
The power of quality

Ingredients:

bone-in turkey leg approximately 1.3 kg
2 oranges, peeled
2 white onions, peeled
50 ml olive oil
2 Tbs balsamic vinegar
2 tsp grill spices
1 tsp sweet pepper
salt to taste

 

 

Preparation:

• Wash leg and pat dry. Rub with salt.
• Slice orange and onion.
• Preheat the oven to 185°C. Place orange slices on the bottom of a heatproof dish, leave a few slices for later use. Put onion on top of oranges.
• Mix oil, balsamic vinegar, pepper, and grill spices. Rub meat with the marinade and put it on oranges and onions. Cover meat with the remaining orange slices. Roast for 70 minutes.

Remove the leg from the oven and discard top onion slices. Pour the roasting juices over the bird and allow to roast for 15-20 minutes.