Roast turkey leg

Ingredients

• 1 bone-in turkey leg (about 1 kg)
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon ground ginger
• 1 teaspoon sweet paprika
• 1 teaspoon coriander seeds
• 1/2 teaspoon peppercorns
• 1 medium head of garlic (50 g)
• 10 medium potatoes (1.5 kg)
• 1 tablespoon oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon paprika
• 2 medium onions (300 g)

Preparation

1. Mix 2 tablespoons of olive oil with 1 teaspoon of sea salt, 1/2 teaspoon of ginger, 1 teaspoon of sweet paprika, 1 teaspoon of crushed coriander seeds and 1/2 teaspoon of crushed peppercorns. 2. Remove the skin from the turkey leg and score the meat alongside the bone on both sides. Rub it with the oil mixture and leave it in the fridge for at least 30 minutes. 3. Peel the garlic, onions and potatoes. Cut the potatoes into 4-8 pieces, depending on their size. 4. Pour 1 tablespoon of oil into a roasting pan, then add 1/2 teaspoon of salt, 1/2 teaspoon of ground pepper and 1 teaspoon of paprika. Toss the potatoes in the seasoned oil. 5. Take the leg out of the fridge, prick it in several places and push the garlic pieces into the cuts. Place it in the middle of the pan, among the potatoes. Slice the onions and place them over the potatoes. 6. Roast in a preheated oven at 200°C, with the pan covered with aluminum foil, for 30 minutes. Remove the foil and roast for another 30 minutes, turning the leg every 15 minutes, until the meat is cooked through; if you have a thermometer, check that it reaches 74°C near the bone. 7. Take the pan out of the oven and slice the leg. Serve it with the potatoes.