Roast Sage And Onion Turkey Leg Recipe

How to make it

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• Preheat the oven to Gas 7/220C/425F
• Into an oven dish, just big enough to hold it, place the turkey leg.
• Sprinkle over the garlic powder, onion powder, dried sage and chicken bouillon powder
• Place the onion pieces around the meat.
• Pour the hot water over, so as to dissolve the dry ingredients. The liquid should be about ¾ of the way up the dish.
• Insert a meat thermometer (if using) in the thickest part of the thigh (NOT touching bone as this will give a false reading).
• Cover the dish tightly with foil.
• Cook for 1 hour.
• Uncover, turn the leg over and cook for a further half to one hour.
• A thermometer should read 75-80ºC.
• Juices should run clear when the thickest part of the leg is pricked with a skewer.
• Lift the leg portions out and put on a dish for carving. Remove the string or netting.
• Pour the juices into a saucepan, and remove as much of fat from the surface as possible.
• Squeeze in the lemon juice.
• Heat the liquid gently, and add a 'slurry' made from the cornstarch and a little water.
• Simmer for a few minutes until thickened.
• Carve the meat and serve with the gravy.