This recipe was originally inspired by this post. But then I got carried away with it and it turned out pretty good. I thought I should start writing down my kitchen experiments…
- 1/2 cup of panko crumbs
- 1/4 cup plain flour
- Pinch of pepper/salt
- Teaspoon paprika
- Teaspoon all-purpose seasoning
- 1 cup white onion (finely dice)
- 1 cup red onion (finely diced)
- 1 turkey leg joint
- Bacon rashers
I’d frozen my turkey legs so they needed a defrost. I used half of what was in the pack so one drumstick and a bit of thigh (the total pack was about 2kg). This was enough for at least 2/3 people!
Next, pre-heat the oven to 210c/410f whilst you start preparing the turkey.
In a bowl I added some panko crumbs and flour with a pinch of salt and pepper. You could also use a 1/2 cup of flour or ordinary breadcrumbs. (I’m just madly in love with panko crumbs as they are much lighter.)
Add the seasoning – I usually find decent all-purpose seasoning in the ‘world foods’ sections of supermarkets or at continental/asian food stores.
I’m a big fan of onion so fry some red and white onion (1 cup each, finely diced) together in a little oil, on a medium heat, stirring constantly until golden brown.
Once the onions are ready, I brushed the turkey with a little oil. I then mixed the onions into the dry mix, and coated it. Put a little oil in your dish and pop your turkey in!
I had some bacon hanging around so I laid some strips around the turkey (not over it).
Now cook for 30 mins. After the time is up, turn your bird and cook for another 30 mins. I repeated this at 105c/221f.
Keep an eye on it, depending on how big/small your turkey joint is, will affect how long it needs to cook. Cut into the meat with a knife to see how it’s cooking.
Et voila! I served mine with sage and onion stuffing, mashed potato and onion gravy – it went down a treat!
Well, this was a first, I hope it made sense!
Let me know what you think @sarahxsarahh