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🍽️ Crispy Turkey Legs with Prunes and Roasted Vegetables

650 kcal · 30 min · 4 servings

Ingredients

• 2 turkey drumsticks (approx. 500 g each)
• 200 g dried plums
• 1 tbsp honey
• 1 tbsp olive oil
• salt
• white pepper
• 1 large carrot
• 2 stalks celery
• 2 onions
• 0.5 bunch parsley
• 100 ml dry white wine
• 500 ml poultry stock
• 2 sprigs thyme
• 600 g floury potatoes
• 100 ml whipping cream
• 1 tsp lemon juice
• 30 g cold butter (in pieces)

Instructions

1. 1. Rinse the turkey legs thoroughly and pat them dry with a kitchen towel.
2. 2. Preheat the oven to 200 degrees Celsius using the top and bottom heat setting.
3. 3. Pour hot water over the dried plums and let them soak.
4. 4. Mix honey, oil, salt, and pepper in a small bowl to create a marinade.
5. 5. Coat the turkey legs all over with the marinade.
6. 6. Place the meat in a roasting pan and put it in the preheated oven for about 20 minutes.
7. 7. Peel the carrot and slice it into rounds.
8. 8. Peel the celery and dice it into small cubes.
9. 9. Peel the onions and chop them finely.
10. 10. Wash the parsley, dry it well, and chop it as well.
11. 11. Remove the roasting pan from the oven after 20 minutes.
12. 12. Add the prepared roasted vegetables and the chopped parsley to the roasting pan.
13. 13. Put the roasting pan back in the oven and roast everything for another 20 minutes.
14. 14. Pour the wine into the roasting pan and let it reduce briefly.
15. 15. Pour in the meat stock and add the thyme sprigs.
16. 16. Roast the meat for another 30 minutes in the oven.
17. 17. Pour the roasting juices over the meat occasionally to keep it moist.
18. 18. Wash the potatoes thoroughly.
19. 19. Boil the potatoes in salted water for approx. 30 minutes until tender.
20. 20. Remove the turkey legs from the oven and keep them warm.
21. 21. Deglaze the roasting juices in the roasting pan with a little liquid.
22. 22. Strain the roasting juices through a fine mesh sieve into a saucepan.
23. 23. Bring the sauce to a boil in a saucepan.
24. 24. Stir the cream into the sauce.
25. 25. Season the sauce with salt, pepper, and lemon juice.
26. 26. Let the sauce reduce a bit more if necessary until it reaches the desired consistency.
27. 27. Remove the saucepan from the heat.
28. 28. Add the butter cubes to the hot sauce.
29. 29. Whisk the sauce with a mixer until frothy.
30. 30. Add the drained plums to the sauce.
31. 31. Let the plums heat through in the sauce.
32. 32. Peel the boiled potatoes.
33. 33. Press the potatoes through a potato ricer.
34. 34. Place the mashed potatoes on a serving plate.
35. 35. Place the turkey legs with the plums on top.
36. 36. Drizzle the dish with some sauce.
37. 37. Serve the remaining sauce separately in a gravy boat.
38. 38. Serve plum butter on the side if desired.

Nutrition per serving

• kcal: 650
• Protein: 45 g · Fett/Fat: 30 g · Carbs: 45 g