French Cooking: BBQ Turkey leg

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When I first came to France my husband and I lived in Paris. It was a dream come true for me. My in-laws had a wonderful home in Toulouse and we would fly down and visit them on a monthly basis. It was always an exciting trip for us, especially thanks to my belle-mere (mother-in-law), because she would prepare a delicious culinary delight for us for our arrival dinner. One chilly winter night we arrived and the aromas were flowing from the kitchen. Cold and hungry, we couldn’t wait to gather around the dinner table in front of the fireplace. My mother-in-law presented a superb roasted turkey leg. Needless to say, at the end of the meal all that was left was a bare turkey bone. She passed on this heavenly recipe, which I prepared myself when back in Paris. I have added my own touches and am pleased to present this recipe in this week’s French Cooking without a Fuss. Since it is barbeque season I will explain how to prepare this for outdoor grilling. We just offered this turkey leg dinner to our guests for our Fourth of July celebration and it was a definite success. Of course, this can be prepared in the oven as well. I like to serve small boiled potatoes on the side. I am sure you will be thoroughly happy with the results. Cuisse de dinde barbequeBarbequed Turkey LegFor 4-6 personsMarinating time : 6-24 hrs.Cooking time: 30-45 minutes 1 2-3 lb. turkey leg (whole leg and thigh together)4 garlic cloves, peeled and slicedjuice of one lemon2/3 cup olive oil1 tbsp. cayenne pepper3 tbsp. Herbes de Provence (or Italian herbs)1 bay leaf, crumbled  salt Make slits in the turkey leg and insert the sliced garlic.  In a large rectangular dish, mix the juice of the lemon, olive oil, cayenne pepper, and herbes de Provence (or Italian herbs), bay leaf and salt.  Place the turkey leg in the marinade, cover with plastic wrap and let marinate 6-24 hrs. in the refrigerator. Turn and baste the turkey leg occasionally.  The next day prepare the barbeque, making sure to use a drip pan.  Cook the turkey leg over the coals for about 30-45 minutes, basting frequently with the marinade.  Place on a platter and serve immediately. For indoor oven preparation:  Follow the above instructions for the marinade.  Heat the oven to 350. Place the turkey leg in a roasting pan. Add a little of the marinade.  Cook for 30-45 minutes, basting frequently with the marinade.  Fifteen minutes before the end of cooking time you can add some small boiled potatoes and a ½ cup of green olives.  Remove the turkey leg from the oven and serve with its juices. Et voilà! —  
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