NUTRITION

SERVINGS

INGREDIENTS

7.5 oz turkey leg

1 cup carrots

0.5 cup parsnips

0.25 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and prepare a rimmed roasting pan.

• 2

  Pat the turkey leg thoroughly dry with paper towels to ensure the skin achieves a perfect golden crisp.

• 3

  In a small bowl, whisk together the extra virgin olive oil, minced rosemary, thyme, garlic powder, sea salt, and black pepper.

• 4

  Peel and chop the carrots and parsnips into 1-inch chunks, then place them in the roasting pan.

• 5

  Drizzle half of the herb oil mixture over the vegetables and toss to coat them evenly.

• 6

  Rub the remaining herb oil mixture all over the turkey leg, ensuring it is well-coated under and over the skin.

• 7

  Place the turkey leg on top of the vegetables in the pan.

• 8

  Roast for 45 to 55 minutes, or until the turkey reaches an internal temperature of 165°F and the vegetables are tender and caramelized.

• 9

  Remove from the oven and let the turkey rest for 5 to 10 minutes before serving to lock in the juices.