Roasted Oregano Turkey Leg

28 Mar

I haven’t had turkey since thanksgiving, and I didn’t realize that I love turkey until this past thanksgiving when I actually used a heritage turkey! A heritage turkey is so much fattier than a turkey sold in your normal supermarkets, which means lots of dark meat! YUM! When I made the turkey during thanksgiving, I used ghee. So this weekend, when I went to Whole Paycheck(WFM), and picked up some ghee and a turkey leg. This turkey leg is huge.

Here’s what you’ll need:

  • 1 Turkey Leg
  • 2 tbsp of ghee
  • 1/2 tsp of dried oregano
  • Salt and Pepper to taste
  • 1/4 cup of Avocado Oil
  • And to put everything together:
    1. Preheat oven for 350 degrees.

    2. Wash the turkey leg, and pat dry. Place into a roasting pan.

    3. Separate the skin from the leg, and spread the ghee underneath the skin. The ghee might be easier to spread if you let it sit out at room temperature for an hour.

    4. Sprinkle the oregano, salt, and pepper over the turkey.

    5. Add any veggies that you’d like to roast with the turkey. I roasted broccoli and carrots.

    6. Pour the avocado oil over the turkey.

    7. Cover the turkey with foil and roast turkey for 90 minutes. With 30 minutes left take off the foil so can make the skin crispy, and turn up the heat to 400 degrees. This is when I added the veggies as well. Once the thermometer read 180 degrees, the turkey leg was done!

    And there you have it! A delicious dinner for two plus some leftovers.


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