Rosemary Yam chunks: prepare ahead and warm once turkey is ready or pop in the oven in last 30min of baking the turkey.
Generous olive oil or Nutiva’s butter flavor coconut oil, approx 4 tbsp or more depending on size and amount of yams
1 Chopped Bell pepper and/or cherry or grape tomatoes
Chopped yam and/or sweet potato wedges from a few peeled tubers (a mix is best)
Preheat oven to 350 degrees. Place veg in a glass baking dish, drizzle with olive oil and season. Toss to coat both sides. Bake/Roast until tender, about 30min.take them out away from face as oil can bubble and flip them over to coat in oil.
2 turkey legs
3.5 cups turkey stock (recommended) or chicken stock
2 bay leaves
1/3 tsp turkey rub or Poultry seasoning
1/3 tsp Dried thyme or 3 fresh sprigs
1/3 tsp Dried rosemary
optional 1/4 tsp dried chives
Preheat oven to 300 degrees.
Rinse turkey legs and pat dry; season all over with salt and pepper and a good pinch poultry seasoning.
warm a large Dutch oven over high heat and add butter flavor coconut oil or olive oil. Add turkey legs, skin side down. Brown on all sides, about 5 minutes per side. Transfer to plate.
Deglaze with 1/2 cup of the chicken stock and cook, scraping up brown parts from bottom and reduce, cooking about 2 minutes. Lower heat to medium-high. Add one minced clove garlic(optional) rosemary, thyme, bay leaves and poultry seasoning, and more stock; bring to a boil.
bake for 50 minutes.
Uncover, turn turkey legs, and bake uncovered until legs are tender, 50min-2 hours more until cooked through (if using thawed will take longer, the size will also make a difference).
Transfer turkey legs to a plate. season the leftover gravy liquid with salt and pepper, and pour over turkey legs. Sprinkle with thyme and serve with yams and cranberry sauce.
If you dont have a dutch oven these can be braised on the stovetop
serve with cranberry sauce if desired.
this paleo & whole 30 friendly main is a nice turkey season dinner without needing a whole bird. enjoy and follow with dairy free pumpkin pie
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