Name: Herb-Roasted Turkey Leg with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz turkey leg; 0.25 tbsp olive oil; 1 cup carrots; 0.5 cup parsnips; 2 cloves garlic; 1 tsp fresh rosemary; 1 tsp fresh thyme; 0.5 tsp sea salt; 0.25 tsp black pepper

Herb-Roasted Turkey Leg with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Turkey Leg with Root Vegetables

Tender turkey leg slow-roasted with aromatic herbs until the skin is golden and crisp, served alongside a medley of caramelized root vegetables.

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NUTRITION

Protein

38.2g

Fat

21.1g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

6 oz turkey leg

0.25 tbsp olive oil

1 cup carrots

0.5 cup parsnips

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
2
Peel and chop the carrots and parsnips into 1-inch thick rounds or chunks.
3
In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper.
4
Pat the turkey leg dry with paper towels and place it on the prepared baking sheet.
5
Toss the chopped root vegetables in half of the herb oil mixture and spread them around the turkey leg.
6
Rub the remaining herb oil mixture all over the turkey leg, ensuring it is well coated.
7
Roast for 45 to 55 minutes, or until the turkey reaches an internal temperature of 165°F and the vegetables are tender.
8
Let the turkey rest for 5 minutes before serving to allow the juices to redistribute.