Perna de Peru de Natal (Portuguese Oven-Baked Turkey Leg)
Turkey is a classic choice for dinner throughout the festive season. In Portugal, this is the classic choice for lunch on the 25th of December.
It’s a much lighter meat than pork, but will serve a larger number of people than chicken. This dish is so simple and so delicious – proof that you don’t need a complex recipe to make a hearty meal that everyone will enjoy. It’s also ideal for a smaller gathering on cozy winter evenings.
Perna de Peru de Natal (Portuguese Oven-Baked Turkey Leg)
The turkey leg is left to marinate overnight, then seasoned with ingredients found in all Portuguese kitchens: garlic, paprika, oregano, bay leaves, olive oil, white wine. After that it goes into the oven with sliced onions and some small potatoes until browned. It could not be easier!
Ingredients
- 1 turkey leg
- 200 ml white wine
- 100 ml olive oil
- 1 orange juiced and zested (or lemon)
- 5 cloves garlic
- 4-5 bay leaves
- 1 bunch oregano
- 1 tsp paprika
- 2 medium onions
- 500 g potatoes or sweet potato, sliced
- salt to taste
- pepper to taste
Instructions
- Prepare the garlic, olive oil, oregano, bay leaves, paprika, the orange juice and zest, salt and pepper along with whatever other herbs you like and place them in a chopper. Blend well until minced to a fine paste and evenly mixed.
- Place the turkey leg in a tray and coat evenly with the paste. Leave it in the fridge for about 5 hours or preferably overnight, to marinate.
- When ready to cook, preheat the oven to 180° C/ 356° F.
- Meanwhile slice the onion into half-moons and arrange them in the tray around the turkey leg along with the cubed potatoes and bay leaves.
- Drizzle everything with white wine and place in the oven in the middle rack for about 1 ½ hours, basting it in its juices once every 30 minutes or so.
- Take out once golden-brown and the potatoes have cooked through.
Enjoy!
Notes
Tried this recipe?Let us know how it was!
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