Orange-Honey Glazed Turkey Leg
Roasted turkey leg with a citrusy, honey-glazed crust and rosemary. The meat stays juicy with a tender, sweet-spiced skin.
- Time
- 1 h 45 min
- Serving
- 547 kcal
- Ingredients
- ≈ $2.15
- Protein
- 46 g
Ingredients
- 1 Turkey thighpack 800 g ≈ $5.00 230 g
- 2 Oranges≈ $3.80 per kg 120 g
- 3 Honey 18 g
- 4 Mustard 10 g
- 5 Garlic≈ $10.00 per kg 6 g
- 6 Fresh rosemarypack 20 g ≈ $2.00 2 g
- 7 Olive oil 8 ml
- 8 Salt 2 g
- 9 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Zest an orange2 and juice it. Mix the juice, zest, honey, Dijon mustard, minced garlic5, oil, salt, pepper, and rosemary in a bowl.
Rub the turkey1 leg with the marinade and let it sit for 15 minutes at room temperature.
Place the turkey1 leg skin-side up in a roasting pan and pour any leftover marinade over it.
Roast at 375°F (190°C) for 60 minutes, basting occasionally with pan juices.
Increase heat to 410°F (210°C) and roast another 10–15 minutes until the glaze is caramelized and the juices run clear when pricked.
Let the meat rest for 7 minutes, then slice into portions.
Tips
- Why it works
- Marinate the turkey at room temperature so the meat heats evenly and doesn't stay raw inside. Cold meat bakes unevenly.
- Substitutions
- Replace the oranges with lemon (120 g). The acidity will be stronger, but the glaze thicker. Instead of rosemary, use thyme (2 g) if you have no fresh.
- Common mistakes
- If the juice is pink rather than clear when you pierce the meat, it isn't done. Keep baking for another 5–10 minutes.
- Storing and reheating
- Keep in the fridge for 3 days. Reheat in the oven at 160 °C for 15 minutes with a spoonful of water in the dish so it doesn't dry out.
- Serve with
- Serve with mashed potatoes or boiled rice to soften the sweet-and-sour taste of the glaze.
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