Herb-Butter Roasted Turkey Leg with Pan Gravy

1. 1 Turkey thighpack 800 g ≈ $5.00 260 g
2. 2 Butterpack 180 g ≈ $1.58 25 g
3. 3 Garlic≈ $10.00 per kg 6 g
4. 4 Dried thyme 1 g
5. 5 Fresh rosemarypack 20 g ≈ $2.00 2 g
6. 6 Onions≈ $1.60 per kg 70 g
7. 7 Carrots≈ $1.50 per kg 70 g
8. 8 Celery stalkspack 400 g ≈ $2.20 40 g
9. 9 Starch 6 g
10. 10 Bouillon cubes to taste
11. 11 Salt 2 g
12. 12 Ground black pepper 1 g

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

Method

1. Preheat oven to 375°F (190°C). Roughly chop onion⁶, carrot⁷, and celery⁸, then spread in a baking dish.

2. Mix softened butter² with grated garlic³, thyme, chopped rosemary, salt, and pepper.

3. Rub the turkey¹ leg with the herb butter², place it on the vegetables skin-side up, and pour in ½ cup (120 ml) water with half a bouillon cube.

4. Roast 70–80 minutes until the skin is golden and juices run clear when pricked; tent with foil if browning too fast.

5. Transfer the turkey¹ to a platter and let rest 10 minutes. Strain the pan juices into a saucepan.

6. Whisk 1 tbsp cornstarch into 2 tbsp cold water, stir into the juices, and simmer 2–3 minutes until thickened.

7. Slice the turkey¹ and serve with the hot gravy.