Turkey Leg with Cranberry Glaze

1. 1 Turkey thighpack 800 g ≈ $5.00 170 g
2. 2 Frozen cranberriespack 300 g ≈ $3.00 45 g
3. 3 Honey 10 g
4. 4 Oranges≈ $3.77 per kg 60 g
5. 5 Garlic≈ $10.00 per kg 3 g
6. 6 Dried thyme 1 g
7. 7 Sunflower oil 6 ml
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Pat the turkey¹ leg dry, then season generously with salt, pepper, oil, thyme, and grated garlic⁵.

2. Slice the orange⁴ into rounds, juice half over the turkey¹, and nestle the slices beside the meat in the baking dish.

3. Roast at 375°F (190°C) for about 70 minutes, basting with pan juices every 20 minutes.

4. Check for doneness: the juices from a deep probe should run clear, and the meat should pull away from the bone easily.

5. Simmer the cranberries in a saucepan with honey and 2 tbsp water for 6–8 minutes, mashing with a spoon until thickened into a glaze.

6. Brush some of the cranberry sauce over the turkey¹ and return to the oven for 5 minutes. Serve the rest of the sauce on the side.