Hey friends!
Today, I’m sharing a recipe that’s incredibly simple, super delicious, and budget-friendly too!
? Mustard & Honey Turkey Leg ?
This idea came to me while chatting with my butcher (as usual!). He knows I love slow cooking in the oven and asked me, « Why don’t you try a turkey leg cooked at low temperature? » Good question! I had never made one before… but you know me—I couldn’t resist the challenge!
And he was absolutely right! Slow-cooking works wonders for this mustard & honey turkey leg. The result? Incredibly tender, juicy, and packed with flavor.
Why you’ll love this recipe?
? Super easy: Just 5 minutes of prep
? Minimal ingredients: Honey, mustard, a few spices—done!
? Hassle-free cooking: Just pop it in the oven and let it do its thing
? Budget-friendly: Turkey leg is an affordable cut of meat
? Light yet indulgent: Lean meat but packed with flavor
What to serve with your turkey leg?
At home, I paired it with homemade spaetzle (of course!), but you could also go for:
? Steamed potatoes
? Creamy mashed potatoes
? Green beans
? A medley of roasted vegetables
Bonus tip: This dish reheats beautifully over low heat, making it perfect for meal prepping during the week!
? Essential tools
? A large Dutch oven (I used my 31 cm Staub oval cocotte)
? A cutting board
? A sharp paring knife
? A tablespoon
And that’s it! Ready to get cooking?
Let’s go, Chef!
Mustard and Honey Turkey Leg
( Vote !)
Loading...Ingredients
- 2 cuillères à soupe d'huile de tournesol
- 1 onion
- 4 garlic cloves
- 1 turkey leg (approx 1,5 kg)
- 2 tbsp mustard
- 1 tbsp honey
- 20 cl white wine
- Salt
- Pepper
- 20 cl water
Instructions
Preheat your oven at 145 C / 290 F degrees.
Pour oil in your cast iron casserole.
Add the minced onion and unpeeled garlic cloves.
Place the turkey leg on top.
Brush with mustard and honey.
Pour the wine, add salt and pepper.
Cook for 2 hours and 15 minutes without lid.
After 45 minutes, add the water.
After 1 hour and 15 minutes, pour some of the juice on the leg.
Start again 30 minutes later.
Finish cooking and serve!
For the recipe in French, go here.
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