Paleo Savory Roast Turkey Leg
Elevate your holiday table or everyday dinner with this Paleo Savory Roast Turkey Leg recipe, a flavorful and nutrient-packed dish that is perfect for clean eating enthusiasts. Featuring tender turkey legs seasoned with a fragrant blend of garlic, fresh rosemary, and thyme, this recipe delivers bold, savory flavors with every bite. The turkey is roasted atop a bed of carrots, celery, onion, and chicken broth, creating a hearty and aromatic medley of roasted vegetables that's both satisfying and wholesome. With a simple prep time of just 15 minutes, followed by slow roasting to ensure golden-brown perfection, this recipe is ideal for anyone seeking a healthy, paleo-friendly main course. Serve with the caramelized vegetables for a complete meal that's as nourishing as it is delicious.
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Recipe Information
Ingredients
- 2 pieces Turkey legs
- 3 tablespoons Olive oil
- 4 pieces Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 teaspoon Ground black pepper
- 1 teaspoon Salt
- 2 tablespoons Lemon juice
- 1 large Onion, chopped
- 2 medium Carrots, sliced
- 2 stalks Celery stalks, chopped
- 1 cup Chicken broth
Instructions
Preheat the oven to 375°F (190°C).
In a small bowl, combine olive oil, minced garlic, rosemary, thyme, black pepper, salt, and lemon juice.
Rub the mixture evenly over the turkey legs, ensuring they are well coated.
Place the chopped onion, carrots, and celery in the bottom of a roasting pan and pour the chicken broth over the vegetables.
Place the seasoned turkey legs on top of the vegetable mixture in the roasting pan.
Cover the pan with foil and roast in the preheated oven for about 1 hour.
Remove the foil and continue roasting for an additional 45 minutes to 1 hour, or until the turkey legs are golden brown and a meat thermometer inserted into the thickest part of the leg reads at least 165°F (74°C).
Remove the turkey legs from the oven and let them rest for 10 minutes before serving.
Serve the turkey legs with the roasted vegetables on the side.
Nutrition Facts
Calories |
1061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 3343 mg | 145% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 14.9 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1885 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
