Roasted Turkey Leg and Sage Mashed Potatoes

It's a breeze to create deep, rich flavor on a crisp Fall day!


2 Turkey Legs

1/4 Cup Olive Oil

1/2 Cup Red Wine Vinegar

1/4 Cup Soy Sauce

1 Teaspoon Garlic Paste

8 Cups of Water

4 Large Idaho Spuds

1/2 Cup Milk

1/2 Teaspoon Dried Sage

1/2 Teaspoon Nutmeg

Kosher Salt



Set your oven to 375 degrees. Place Turkey Legs into the center of a deep roasting pan. Mix Olive Oil, Red Wine Vinegar, Garlic Paste and Soy Sauce together. Use the mixture to rub both sides of the Turkey legs and to pour into pan. Cut Potatoes in half and place around the Turkey Legs. Sprinkle the top of both the Turkey and Potatoes with Kosher Salt and Pepper. Pour 6 cups of water into the roasting pan without getting it on the top of the Turkey. Place into oven and cook for 1 hour, then stir and rotate the Turkey Legs, add two more cups of water and allow to cook for an additional hour. Prior to serving, remove the legs and 1 cup of the basting liquid. In the same pan, use your Potato Masher to mash the Potatoes. Add the Milk, Sage, and Nutmeg to the Mashed Potatoes and Stir. Serve with a drizzle of the reserved basting liquid!


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