A filling roasted turkey leg where the turkey leg is marinated in a spiced sauce and slowly baked in the oven. This elegant main course for special occasions and large gatherings wins praise with its tender meat and crispy skin.
Mix the olive oil, crushed garlic, tomato paste, thyme, red pepper flakes, salt, and black pepper to make a thick sauce.
Coat the turkey leg thoroughly with the marinade, rubbing some under the skin as well. Rest in the refrigerator for 2 hours if possible, or 30 minutes if you're short on time.
Spread the sliced onions over the baking tray, place the turkey on top, and add the hot water. Cover with foil and bake in a preheated 180°C (350°F) oven for 70 minutes. Remove the foil and bake for another 20 minutes, until the skin browns.
Note: before serving, insert a knife into the thickest part and check that the juices run clear. Rest the meat for 10 minutes, then slice and serve.
Important: Because turkey meat is thick, cooking it low and slow tenderizes it without drying it out; start by covering it with foil. Caution: Make sure the turkey is fully cooked; when pierced at the thickest part, the juices should run clear, and the internal temperature should reach 74°C (165°F). Contains no tree nuts, no gluten.
Rubbing the marinade under the skin as well lets the spices penetrate the meat directly. Basting the meat occasionally with the cooking juices keeps the surface from drying out.
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