Turkey leg baked with potatoes and grilled vegetables - photo 1
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Turkey leg baked with potatoes and grilled vegetables

Pikantne Main dishes Grilling Regional Cuisine of Poland 120 min Medium 20 wyświetleń ~21.05 PLN * - (0)
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Description

Juicy turkey leg marinated in a mixture of mustard, honey, garlic, and thyme, slow-roasted to keep the meat tender and aromatic. Served with golden potatoes with a crispy skin and grilled vegetables: bell peppers, zucchini, and onions, drizzled with canola oil and balsamic vinegar. The dish combines Polish winter season ingredients (potato, onion, garlic) with a subtle twist in the form of a honey-mustard glaze and smoked paprika. It looks impressive on the table — the leg sliced, vegetables arranged alongside, fresh parsley sprinkled on top. Perfect for a family dinner or a main dish for a celebration, it works well in both traditional and festive settings.

Ingredients Used

Ingredients (17)

Servings:
4
  • Turkey leg 1600 g
  • Potatoes 6.7 szt. (~1000 g)
  • Red bell pepper 1 szt. (~180 g)
  • Yellow bell pepper 1 szt. (~180 g)
  • Zucchini 1.2 szt. (~300 g)
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Rapeseed oil 60 g
  • Mustard 30 g
  • Honey 30 ml
  • Lemon 1.3 szt. (~100 g)
  • Butter 50 g
  • 🌿 Przyprawy
  • Salt 10 g
  • Black pepper 4 szczypty (~2 g)
  • Smoked paprika 2 łyżeczki (~4 g)
  • ✨ Opcjonalne
  • Parsley 1 pęczek (~30 g)
  • Balsamic vinegar 15 ml
💰 Szacowany koszt dania: ~21.05 PLN (5.26 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinade

1

Prepare the marinade: squeeze the juice from the lemon (from the whole lemon), cut the peel thinly with a sharp knife (only the yellow part) and grate it on a fine grater. In a large bowl, combine mustard (30 g), honey (30 g), lemon juice and zest, garlic pressed through a garlic press (15 g), smoked paprika (4 g), a tablespoon of rapeseed oil (15 g), and half of the salt (5 g) and half of the pepper (1 pinch). Mix thoroughly until the ingredients are combined and form a homogeneous, thick paste.

Use a large stainless steel or glass bowl and a plastic or silicone spoon. For grating the lemon zest, use a microplane grater. Do not add hot ingredients — the honey should only be spread, not dissolved.
2

Prepare the leg: check and dry the meat with a paper towel. If the leg has excess membranes, carefully trim them with a knife. Rub the entire meat with the prepared marinade — first apply half of the paste, massaging it under the skin with your fingers or a spoon to allow the meat to absorb the flavor. Spread the remaining marinade evenly over the entire surface.

Use disposable gloves or wash your hands thoroughly before and after handling raw meat. For the rub under the skin, use a spoon with a long handle. Deeply rubbing under the skin will enhance the flavor, but be careful not to tear the skin.
3

Marinate the meat: transfer the leg to a baking dish or a large sealed bag and place it in the refrigerator for at least 2 hours, preferably overnight. If you marinate for a shorter time, leave the meat at room temperature for 30 minutes before baking.

Use a baking dish or a large ziplock bag. If marinating in the fridge overnight, cover with plastic wrap or seal the bag to prevent odors from transferring. Take the meat out 30-60 minutes before baking to reach room temperature — this allows for even cooking.

Potatoes

4

Prepare the potatoes: peel the potatoes (1000 g) and cut them into quarters or thicker slices (~2 cm). Place them in a large pot, cover with cold water so that the water covers the potatoes, add 1 teaspoon of salt (5 g) and bring to a boil. Cook over medium heat for 8-10 minutes from the boiling point — the potatoes should be almost soft when pierced with a fork, but not falling apart.

Use a large pot with a lid. The piercing test: a fork should pierce with noticeable resistance, not too easily. Drain thoroughly and leave for a few minutes to steam off — this will help them brown better in the oven.
5

Baking ornament: in a large bowl, mix the drained potatoes with 2 tablespoons of rapeseed oil (30 g), half of the smoked paprika (2 g), 1/2 teaspoon of salt (2.5 g), and a pinch of pepper (1 pinch). Spread the potatoes on a baking sheet lined with parchment paper in a single layer to ensure even browning.

Use a baking tray measuring at least 30x40 cm; if you have a lot of potatoes, use two trays. Do not layer them — this will cause boiling instead of browning.

Grilled vegetables

6

Prepare the vegetables: cut the peppers (red and yellow) in half, remove the seeds, and slice them into strips about 3 cm wide. Cut the zucchini (300 g) into 1 cm thick slices. Peel the onion (150 g) and slice it into thick half-rings. In a large bowl, mix the vegetables with 1 tablespoon of rapeseed oil (15 g), 1/2 teaspoon of salt (2.5 g), and a pinch of pepper. Set aside until grilling.

Use a sharp knife and a cutting board. Even slices of zucchini and strips of bell pepper will ensure uniform grilling. If you have a grill or electric grill, preheat it to medium-high temperature.
10

While the leg is cooking, grill the vegetables: if you are using an electric grill or grill pan, heat to medium-high temperature. Grill the bell pepper and zucchini slices for 3-4 minutes on each side, until there are clear grill marks and the vegetables are tender but not mushy. Grill the onion for 4-5 minutes on each side. You can also roast the vegetables on a baking sheet in the oven at 220°C for 12-15 minutes, until they are slightly charred.

Use tongs to turn the vegetables and a silicone brush to add oil if needed. Don't add too many vegetables at once — give each piece space to brown.

Baking

7

Preheat the oven to 170°C with fan (without fan +10°C). Place the leg in a baking dish on a rack (if available) so that air circulates under the meat. Put the meat in the oven on the middle shelf and bake for 60 minutes. After 30 minutes, drizzle the meat with 2 tablespoons of melted butter (about 30 g) spread over the top.

Use a meat thermometer if you have one — it's the most reliable way to check the doneness. The dish should be large enough so that the meat does not touch the sides. You can melt the butter in a small saucepan.
8

After the first 60 minutes of baking, remove the dish and gently brush the drumsticks with the remaining honey-mustard marinade (if any). Pour 50 ml of water or broth into the bottom of the dish to prevent the juices from burning. Increase the oven temperature to 200°C and bake for another 15-25 minutes, until the skin is nicely browned.

Remember that a quick increase in temperature just before the end will give the skin color and crunch. Be careful when adding liquid — do not pour cold water onto a hot metal dish directly from the fridge.
9

Check the internal temperature of the meat: insert the tip of the thermometer into the thickest part of the thigh, avoiding the bone. The safe temperature for turkey is 74°C (inside). If the meat has not reached this temperature, continue baking in 5-10 minute intervals and check the temperature.

Use a meat thermometer with a metal probe. If you don't have a thermometer, pierce the meat in the thickest part — the juices should be clear, and the meat should not be pink. This is a key step to achieving safely cooked and juicy meat.

Finishing

11

Remove the leg and set it aside on a cutting board for 10-15 minutes to allow the juices to redistribute evenly. In the meantime, place the potatoes in an oven preheated to 220°C and bake for 25-30 minutes until they are golden and crispy. Before serving, drizzle the vegetables with balsamic vinegar (15 g) and optionally season with salt.

Resting the meat is important — if you cut it right away, the juices will run out and the meat will be dry. To brown the potatoes, use the grill function in the oven for the last 3-5 minutes if you want a crispier skin.

Serving

12

Slicing and serving: slice the turkey leg into pieces about 1 cm thick, diagonally against the grain. On a plate, place a portion of potatoes, next to it lay the grilled vegetables, arrange the slices of turkey and drizzle with any sauce from the bottom of the dish (strain the juices, degrease, and briefly reduce in a pan). Sprinkle with fresh, chopped parsley (optional).

Use a sharp chef's knife to cut the turkey and a cutting board with a juice groove. If you are preparing a sauce from the drippings, cook over medium heat for 3-5 minutes to lightly reduce.

Fun Fact

💡

In Polish cuisine, turkey leg is increasingly replacing traditional pork roast — turkey has more tender meat and absorbs marinades well, while the addition of honey and mustard is a modern twist on classic holiday flavors.

Best for

rodzinny obiad świąteczne spotkanie przyjęcie niedzielne

Tips

🍽️ Serving

Serve the leg sliced so that everyone can pour the juice from the dish. A light salad of sauerkraut with apple or a simple horseradish sauce pairs well with the dish. For a more refined version, serve with cranberry sauce or red onion jam.

🥡 Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Potatoes and vegetables taste best reheated in a skillet or in the oven to regain their crispness (200°C for 8-10 minutes). Heat meat briefly in the oven covered with foil until it reaches 65°C inside — avoid reheating multiple times.

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