Turkey legs can now be bought in some poultry shops here in Australia. They make a delicious and reasonably priced basis for a meal. The legs do need a fairly long time to braise for them to be tender and, unless they are treated carefully, tend to dry out.
a 1 1/2 kg turkey leg
2 tablespoons of Dijon mustard
4 cloves of garlic, peeled
2 brown onions
100 ml warm water
1 tsp vegetable stock powder
40 ml brandy
200 ml red wine
2 tablespoons olive oil
1 teaspoon thyme
salt, pepper
1. Peel and cut the onions into thin slices. Peel the garlic cloves.
2. Place the turkey leg into a roasting pan, rubbing the French mustard onto the two sides. Salt and pepper the top of the leg.
3. Place the onion slices and garlic around the turkey leg. Add the warm water, brandy, wine, thyme and stock powder to the pan over the sliced onions. Drizzle the olive oil over the turkey leg.
4. Cook the turkey leg in a 200°C oven for about 45 minutes, basting the turkey with the juices from time to time.
5. Cover the roasting pan with aluminium foil and return to oven for another 45 minutes.
