Buttered Muslin Roast Turkey Leg, with bonus leftovers recipe

Good evening

A Man came home from his sojourn tonight.  I decided that I ought to get tea ready for when he got back, and decided that a roast would be a nice welcome home.  We bought a turkey leg the other day; a joint which is cheap at the best of times at about £2.50 per kilo, but this one was short date and even cheaper at half price.  I’m not a massive fan of turkey, but it’s perfectly acceptable as long as it’s the dark meat.

I’d heard of this method of  cooking turkey which involved draping a buttered muslin over the meat to keep it moist.  Granted, this is more to prevent drying out of the breast, but I figured that as I had made butter recently and had stuck the soaked muslin in the freezer for such an occasion, I would give it a go.  If (like most of the country!) you don’t regularly make butter, you can instead melt some butter and soak the muslin in that.  It was really easy and did make for a very tasty dinner, with the advantage of some tasty leftovers too!  A great advantage of cooking the meat this way is that it guarantees the herbs stay on the skin.

Love love

Gemma xx

Buttered Muslin Roast Turkey Leg

Whole turkey leg
1 square of muslin soaked in butter
Dried herbs (I used rosemary, sage and thyme)
Onion granules
Salt and pepper

One turkey leg wrapped up all snugly before being thrown in the direction of the oven.

  1. Preheat the oven to medium-hot.
  2. Lay the muslin out flat and fold a couple of times until it is the required size.  Sprinkle well with herbs, followed by onion granules, salt and pepper.  Lay the turkey on top and wrap around, tucking in the muslin where necessary.
  3. Cook in the preheated oven for one – 1 1/2 hours, depending on the size of the turkey leg.  If desired, remove the muslin during the last 20 minutes of cooking.  Serve with roast potatoes, your favourite veg and gravy.
  4. With the leftover meat, I just cut it into chunky pieces and threw it in the slow cooker with some onion, tinned tomatoes and a good dollop of laksa curry paste.  Cook on low for around 4 hours and serve with naan bread.  It was really really simple and really really good!  I also made some great stock with the bone and a chicken carcass which was sitting in the freezer.

Very easy and delicious turkey curry with garlic and coriander naan bread.


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