This one-dish Paleo Herb Roasted Turkey Leg Dinner for Two gives you the delicious satisfaction of a full fledged turkey dinner without the time, hassle or expense!
When me and my husband, David, were first married we split the cooking fifty-fifty. It not only gave each of us a break during the week from kitchen duty, but we also only knew how to prepare a handful of dinner dishes from scratch. I could whip up gravy (not the brown stuff), chicken cutlet, chili and pot roast with my eyes closed—thanks to my Mama teaching me before I left home. David was mostly self taught and specialized in all things grilled on the BBQ, making hearty soups and baking delicious chicken or turkey dinners with all the fixings.
Things have long since changed—I grew more confident in the kitchen, began to love cooking instead of it just being a necessity and also had to learn how to modify a lot of our old favorites due to my dietary needs. David changed careers as well and works much longer hours than when we were first living on our own. But, when he recently returned from a lone food shopping trip with a huge turkey leg that looked like something from Game of Thrones, I immediately declared that he would be preparing dinner!
David decided that he was going to treat this like he was preparing a whole turkey and brined the leg overnight. Brining not only makes a huge difference in flavor, but also helps the poultry retain its moisture during the cooking process. He opted to use fresh sage, thyme and rosemary since we had just picked up a bundle at our local farmer’s market. The turkey leg was then cooked over a mix of carrots, celery and onion to add even more flavor and make this into a complete meal.
Our dinner was delicious and it was such a treat to have a mini turkey-day feast in the middle of Spring! Having the night off from kitchen duty was also a bonus, although I did hang around to assist my
messy amazing husband with clean-up!
- 1 large turkey leg
- 2½ cups water
- 2 tablespoons sea salt
- 1 tablespoon coconut sugar or honey
- ½ teaspoon garlic powder
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper
- 1 bay leaf
- Sea salt and freshly ground black pepper, to taste
- 5 tablespoons grass-fed butter or ghee
- 2 cups (16oz. bag) baby carrots
- 2 celery ribs, cut into 2-inch pieces
- 1 medium onion, chopped
- 2 tablespoons extra virgin olive oil
- Fresh sage, rosemary and thyme
- In a saucepan, combine water, sea salt, coconut sugar, garlic powder, rosemary, thyme, black pepper and bay leaf. Bring to a boil over medium-high heat. Remove from heat and allow to cool to room temperature.
- Insert turkey leg into a resealable bag, pour brine over top, seal and place in the refrigerator for 6-12 hours.
- Preheat oven to 400F. Remove the turkey leg from brine, rinse under cold water and pat dry. Season turkey with sea salt and pepper. Loosen skin; rub butter under skin and then on surface. Combine vegetables in a large roasting pan and toss with olive oil, sea salt and pepper. Place turkey over vegetables and arrange fresh herbs over turkey.
- Bake, uncovered, for 1½ hours, or until turkey leg is tender and juices run clear when pierced with a fork.
If you want to stay up to date on my latest recipes and blog posts, you can SUBSCRIBE to my newsletter in the sidebar and also follow me on social media: Instagram, Twitter, Pinterest and Facebook.