Turkey legs with a mustard crust

Name: Turkey legs with a mustard crust
Ingredients: 2 bone-in turkey legs; 4 tablespoons mild mustard; 3 tablespoons olive oil; 4-5 cloves young garlic; 1 tablespoon Panacris-style seasoned salt; 1 teaspoon sweet paprika; 250 ml sparkling mineral water; 4 medium tomatoes; 1 medium onion (150 g); 1 medium green bell pepper (150 g)

Meat - Turkey legs with a mustard crust by Rafila I. - Recipia

Turkey legs with a mustard crust for Christmas dinner bake covered for 40 minutes, alongside vegetables. The mild mustard, garlic and paprika cling to the meat, while the sparkling mineral water mixes in the pan with the juices from the vegetables and makes a tasty sauce to pour over them. I like the soft pepper best, with the mustard juices clinging to it. Prep: 20 minutes. Cook: 50 minutes. Total time: 70 minutes. Servings: 4. About 440 kcal and 40 g protein per serving.

Ingredients

2 bone-in turkey legs
4 tablespoons mild mustard
3 tablespoons olive oil
4-5 cloves young garlic
1 tablespoon Panacris-style seasoned salt
1 teaspoon sweet paprika
250 ml sparkling mineral water
4 medium tomatoes
1 medium onion (150 g)
1 medium green bell pepper (150 g)

Preparation

1. Put the mild mustard, olive oil, peeled garlic, seasoned salt and sweet paprika in a mortar. Mix until you have a smooth paste. 2. Score the turkey legs and rub them with the mustard paste. 3. Arrange the legs in an ovenproof dish. Cut the tomatoes in half, the onion into quarters and the pepper into pieces, then arrange them around the meat. 4. Put the dish in an oven preheated to 180 °C and roast the legs for 10 minutes, uncovered, until the paste starts to brown at the edges. 5. Pour the sparkling mineral water into the dish and cover it with a lid or aluminum foil. Roast for about 40 more minutes, until the meat is cooked through near the bone and the juices run clear. 6. Serve the legs with the roasted vegetables from the dish or your favorite side.

Notes

I serve them with mămăligă, Romanian polenta, which soaks up the juices from the pan. Legs of a similar size cook more evenly; very large ones may need more time than small ones. You can make the mustard and garlic mixture ahead of time, but keep it covered in the fridge and coat the legs just before they go in the oven. Store leftovers in a sealed container in the fridge for up to 3 days. You can replace the mild mustard with 4 tablespoons of Dijon mustard, which is hotter; mustard is the relevant allergen here.