Roasted Turkey Legs with Root Vegetable Mash

Roasted turkey leg recipe

Served up as a large dish 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. This imaginative recipe makes a delicious centrepiece for a Christmas dinner.

Recipe Adapted from
Lisa Goodwin-Allen

Great British Chefs

November 2019

Serves 4 to 6

Ingredients:
For the Turkey Drumsticks:
3 turkey drumsticks,  1 1/2 pounds (800g) each
1 large onion, large dice
2 carrots, large dice
2 celery stalks, large dice
2 garlic cloves, bruised
2 sprigs of fresh thyme
1 sprig of rosemary
1 bay leaf
4 1/2 cups (1000ml) chicken stock
2 1/3 cups (500ml)   apple juice
A pinch of salt
A pinch of ground black pepper

For the Root Vegetable Mash:
3 large potatoes, peeled and large dice
4 carrots, peeled and large dice
2 parsnips, peeled and medium dice
2 1/2 tablespoons (30g) of butter
3/4 cups (150ml) of milk
1 tablespoon of whole grain mustard
1 pinch of salt
1 pinch of ground black pepper

For Serving:
2-3 cauliflower florets
2 slices of pancetta or bacon

Directions:
Preheat the oven to  300º F (150˚C/Gas Mark 2).

For the turkey, place the onions, carrots, celery, garlic and herbs in a deep roasting tray.

Combine the chicken stock and apple juice in a pan and bring to the boil.

Season the drumsticks with salt and pepper and place them 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. Cover with foil and place in the oven for 40 minutes.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

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 to prevent the pancetta from curling while cooking. Place in the same oven as the turkey for 20-25 minutes until golden and crispy.

For the root vegetable mash, place the potatoes, carrots and parsnips in a saucepan and cover with cold water

Bring to a gentle boil and cook until tender, approximately 10-15 minutes. Drain in a colander and allow to steam for 5 minutes.

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

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.

To serve, spoon the mash across the center of a large dish or serving platter.

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.

Using a fine grater or micro-plane, grate the cauliflower over the final dish to make ‘snow’ and serve with the braising liquid as gravy, on the side in a gravy boat.

 

 

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