Turkey Leg with Cranberry Glaze
Roasted turkey leg with garlic, orange, and a tangy-sweet cranberry glaze. The bright, balanced sauce makes this dish festive yet light.
- Time
- 1 h 30 min
- Serving
- 390 kcal
- Ingredients
- ≈ $1.77
- Protein
- 33 g
Ingredients
- 1 Turkey thighpack 800 g ≈ $5.00 170 g
- 2 Frozen cranberriespack 300 g ≈ $3.00 45 g
- 3 Honey 10 g
- 4 Oranges≈ $3.80 per kg 60 g
- 5 Garlic≈ $10.00 per kg 3 g
- 6 Dried thyme 1 g
- 7 Sunflower oil 6 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
Pat the turkey1 leg dry, then season generously with salt, pepper, oil, thyme, and grated garlic5.
Slice the orange4 into rounds, juice half over the turkey1, and nestle the slices beside the meat in the baking dish.
Roast at 375°F (190°C) for about 70 minutes, basting with pan juices every 20 minutes.
Check for doneness: the juices from a deep probe should run clear, and the meat should pull away from the bone easily.
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.
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.
Tips
- Why it works
- Roast the turkey at 190 °C so the juices don't evaporate too fast and the meat stays juicy. At a higher temperature, it dries out by the end.
- Substitutions
- Replace frozen cranberries with fresh ones, but add 10 ml of water so the sauce doesn't burn. Instead of orange juice, use lemon juice, but reduce to 20 ml.
- Common mistakes
- The meat will be dry if you don't check doneness by piercing it: the juices should be clear, not pink. The smell of fried garlic signals overcooking.
- Storing and reheating
- Keep in the fridge for 3 days and reheat in the microwave for 2–3 minutes with a lid. Make the sauce fresh or store it separately for up to 5 days.
- Serve with
- Serve with mashed potatoes or rice to balance the sauce's acidity and the richness of the meat. Good for a festive dinner with guests.
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