Roasted turkey legs served with cheeses, cured meats, fruits, nuts, and pickles for a festive spread.
# Ingredients:
→ Turkey
01 - 3 large turkey legs
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon dried thyme
05 - 1 teaspoon dried sage
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
→ Cheese & Cured Meats
09 - 4 ounces sharp cheddar, cubed
10 - 4 ounces brie, sliced
11 - 3.5 ounces smoked turkey breast, sliced
12 - 3.5 ounces prosciutto or smoked ham, sliced
→ Crackers & Bread
13 - 5 ounces assorted crackers (gluten-free if preferred)
14 - 1 baguette, sliced
→ Fruits & Nuts
15 - 1 large bunch red grapes
16 - 1 medium apple, sliced
17 - 1 medium pear, sliced
18 - 2 ounces dried cranberries
19 - 2 ounces candied pecans
→ Pickles & Condiments
20 - 3.5 ounces cornichons or mini pickles
21 - 2 ounces whole grain mustard
22 - 2 ounces cranberry sauce
# Instructions:
01 - Set the oven to 350°F.
02 - Pat the turkey legs dry. Combine olive oil, garlic powder, thyme, sage, smoked paprika, salt, and black pepper in a small bowl. Rub the seasoning mixture evenly over the turkey legs.
03 - Place turkey legs on a roasting pan and cook for 75 to 90 minutes, or until the internal temperature reaches 165°F. Let rest for 10 minutes after removing from the oven.
04 - While the turkey roasts, neatly arrange sharp cheddar cubes, brie slices, smoked turkey breast, prosciutto or smoked ham, assorted crackers, and sliced baguette on a large serving board or platter.
05 - Decorate the board with red grapes, apple and pear slices, dried cranberries, and candied pecans, distributing them evenly around the platter.
06 - Set cornichons, whole grain mustard, and cranberry sauce in small bowls and position them on the board for easy access.
07 - Slice some meat off the bones of the rested turkey legs for convenient serving while keeping the legs whole as the central presentation piece on the board.
08 - Present the assembled board immediately, inviting guests to create their own plates.
