Clay Pot Turkey Leg with Lemon and Herb Quinoa
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February 1, 2010 by Alison
Filed under Chicken and Poultry Dishes, Grains and Legumes, Healthy Recipes, Holiday Foods
Serves 4
Don’t save turkey just for Thanksgiving! This fabulous (and fabulously easy!) one-pot meal can be made all year round. Fresh herbs and lemon zest are infused into butter or oil and cooked into tender-roasted turkey leg. Cooked on top of a bed of quinoa.
Cooking Tip: I always say, “you can’t go wrong in a clay pot”. Clay pot cooking has been around for millennia and creates soft, tender flavorful food. Anyone who wants a no-stress cooking environment will want to own one. Purchase a large Sclemmertopf or Romertopf brand for around $45 at your local cookware shop or online. Makes the best, fool-proof roast chicken. See my recipe: Perfect Roast Chicken and Vegetables in the Clay Pot.
Nutrition Tip: Quinoa, as well as all grains, nuts and seeds, have phytates or phytic acid that can diminish the absorption of necessary minerals. To reduce phytic acid in these foods, it’s best to soak them, especially in an acid medium, like lemon juice or vinegar. It’s best to soak several hours (overnight for most grains and nuts) but 1-2 hours can be beneficial with the smaller seed grains, such as quinoa, millet and amaranth. Rinse them after soaking.
1 cup quinoa
1 tablespoon lemon juice
1 turkey leg (approx. 2 1/2 pounds)
2 teaspoons each minced fresh (in this order so you can sing):
parsley
sage
rosemary
and thyme
(and lemon zest)
1 1/2 tablespoons butter or olive oil
1/2 teaspoon salt
1/8 teaspoon white or black pepper
3/4 cup (approx.) chicken or turkey stock
Salt and pepper to taste
Soak the lid of a large Rommertopf or Schlemmertopf clay pot in water to cover for 10 minutes. DO NOT PREHEAT THE OVEN.
Soak the quinoa with the lemon juice and water to cover while the turkey is roasting. Rinse well and drain.
Wash and pat dry the turkey leg. Mix HALF of the fresh herbs, salt and pepper into the butter. Dot under the skin with half of the herbed butter, and rub the remaining over the skin evenly.
Lay the leg into the pot, cover, and place into the COLD oven and set the temperature to 425 degrees Fahrenheit. Roast for 1 hour and 15 minutes. Remove from the oven and carefully open the lid. Baste the turkey with the drippings several times.
REDUCE THE HEAT TO 375 DEGREES.
Remove the leg from the pot. Pour the pan drippings into a measuring cup and measure in enough of the stock so that you have 1 cup total liquid. Pour the liquid into the pot and mix in the quinoa and minced herbs. Place the leg back into the pot, close the lid and roast again at the reduced temperature for another 30-40 minutes. When done, the turkey juices should run clear and a meat thermometer in the thickest part of the meat should read 170 degrees. The quinoa should be soft and fluffy.
Remove the leg to a large plate or cutting board. Salt and pepper the quinoa to taste, and arrange on a platter. Slice the meat from the bone and arrange on top of the quinoa.
Food photos by Jackson D. Carson
Copyright 2010. Alison Anton, All rights reserved.
