Juicy Turkey Leg on Vegetables

5 from 2 votes
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Dinner
Cuisine European
Servings 6 people


for the meat

  • 2 Turkey legs
  • Salt pepper
  • Sweet paprika
  • Hot peppers are hot
  • 2 Garlic cloves

for the vegetables

  • 1 kg Waxy potatoes
  • 400 g Brown mushrooms
  • 3 Carrots

for the sauce

  • 1 tbsp Olive oil
  • 2 Onions
  • 1 tbsp Tomato paste
  • 500 g Chopped tomatoes
  • 1 tbsp Oregano
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Paprika powder, noble sweet
  • 1 pinch Sugar
  • 1 shot Red wine
  • 200 ml Beef or poultry broth


  • Wash and dry the turkey legs and season with salt, pepper and paprika on all sides.
  • Peel and halve the garlic.
  • Fry the turkey legs with the garlic in a large pan with a little oil.
  • Then put the meat in a baking dish and place in the preheated oven at 200 ° top / bottom heat for 20 minutes.
  • Meanwhile, prepare the vegetables and sauce.
  • Peel and slice the onions.
  • Peel the potatoes and carrots and cut into wedges or sticks.
  • Clean and chop the champingnons.
  • In the same pan, heat the olive oil and then sauté the onions for 2 - 3 minutes.
  • Add the mushrooms and sauté them too.
  • Add the tomato paste and the sugar to the pan and toast briefly.
  • Deglaze with the broth and red wine and add the chopped tomatoes.
  • Season with salt, pepper, paprika powder and oregano and simmer for 5 minutes.
  • Take the casserole dish with the meat out of the oven, remove the meat and set it aside for a moment.
  • Put the potatoes and gulls in the baking dish and lightly salt (approx. 1 teaspoon)
  • Place the fried turkey legs on the vegetables.
  • Spread the tomato sauce evenly.
  • Bake in the oven on the middle rack for approx. 60 - 60 minutes.
  • TIP: The potatoes need different lengths of time, depending on the variety, prick with a fork to see if they are soft.
  • Remove from oven and serve.

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