Preparation Time: 20 mins + marinating time  |  Cooking Time: 80 mins  |  To: 3-4 people

INGREDIENTS:

  • 1,8 kg of turkey legs
  • 4 garlic cloves
  • 1 tablespoon paprika
  • 1 teaspoon black pepper
  • 75 ml (about 1/3 cup) white wine
  • 1/2 red bell pepper
  • Salt, to taste
  • 75 ml (about 1/3 cup) olive oil
  • 1 large onion
  • 3 bay leaves
  • 3 teaspoons pork lard
  • Juice of 1 orange
  • Juice of 1 lemon
  • Baby potatoes, as needed
  • Orange slices (for garnish)

PREPARATION:

In a baking dish, place the turkey leg and season with the minced garlic, oregano, red pepper paste, sweet paprika, black pepper and bay leaf. Pour over the orange juice and white wine. Season with salt and coat everything well. Add the orange slices. Cover and refrigerate to marinate overnight.

Preheat the oven to 180 ºC (356 ºF).

Drizzle with olive oil and bake at 180 ºC (356 ºF) for 80 minutes. Baste the turkey leg with the sauce from time to time.

In a separate roasting dish, place the baby potatoes, the red bell pepper cut into strips and the onion cut into half-moons. Season with herbes de Provence (rosemary, wild thyme, marjoram and oregano), salt and sweet paprika. Drizzle with olive oil and toss to coat. Bake at 180 ºC (356 ºF) for about 50 minutes.

Serve with white rice, if you like.