BEST Oven-Roasted Turkey Legs and Thighs with Wine and Vegetables (HOW to Make Roasted Turkey)

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories while adding flavor.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne adds heat at a lower cost.

turkey thighs

🥗Healthier: chicken thighs

💰Cheaper: pork thighs

Pork thighs are often less expensive and still flavorful.

In a bowl, combine finely chopped garlic, a splash of water, salt, thyme, and paprika to create a marinade.

Mix these ingredients until you achieve a smooth marinade.

Ensure every nook and cranny of the turkey thighs and legs is coated with the marinade.

Seed and remove the core from a red bell pepper, then slice it into strips.

Cut leeks into round slices.

Layer the red pepper strips at the bottom of a suitable roasting pan.

Arrange the leek slices on top of the red peppers.

Season the vegetables with salt and pepper to taste.

Pour wine into the pan for flavor and moisture; water or chicken broth can be substitutes if needed.

Drizzle a bit of vegetable oil over the vegetables.

Place the marinated turkey thighs on top of the vegetables.

Cover the pan with aluminum foil and bake at 180°C (390°F) for about 1 hour until the turkey legs and thighs become tender.

Remove the foil and return the pan to a preheated oven at 250°C (480°F) for approximately 30 minutes until the turkey achieves a golden brown color.

Uncovering the turkey thighs and legs at the end allows them to be beautifully brown and adds a touch of crispness to the skin.

Serve the roasted turkey legs and thighs with the vegetables and their sauce on a platter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens