Baked turkey leg with spices, pear and prunes
4 servings
120 minutes
Baked turkey leg with spices, pear, and prunes is a refined dish embodying American cuisine at its best. The roots of such a combination trace back to culinary experiments with roasted meat and fruits, revealing the depth of flavor. Tender turkey meat soaked in sour cream and aromatic spices gains a rich and spicy taste, while baked pears and prunes add a sweet fruity note that perfectly complements the meat base. A golden crust forms during cooking, preserving the juiciness of the dish inside. This treat is perfect for a cozy family dinner or festive gathering, impressing guests with its aroma and balanced flavor. Serve with a light salad or side dish to highlight its rich gastronomic palette.
1
We take the turkey leg, rinse it with cold water, and place it in a convenient spacious deep dish for easier handling later.
- Turkey drumstick: 1 g
2
Coat the leg on all sides with two tablespoons of sour cream.
- Sour cream 15%: 5 tablespoon
3
Fill the bowl with the remaining 3 tablespoons of sour cream and add all the spices except for the khmeli-suneli — 2 teaspoons of this spice will be enough for now, and mix everything.
- Sour cream 15%: 5 tablespoon
- Khmeli-suneli: 9 teaspoons
- Paprika: 1 teaspoon
- Grated ginger: 1 tablespoon
- Ground nutmeg: 1 teaspoon
- Ground cayenne pepper: 1 teaspoon
4
Next, we need to smear it — apply the mixture all over the leg with our hands and try to rub it in thoroughly.
5
We turn on the oven to 200 degrees to let it preheat.
6
Wash the pear, preferably ripe and soft, well with the prunes, dry with a towel, cut lengthwise into slices (or however you like) and place them on the baking sheet, leaving space for the turkey (no need to grease it). Do not cut the prunes!
- Pears: 1 piece
- Prunes: 10 pieces
7
Place the soaked leg on a baking sheet and sprinkle with the remaining khmeli-suneli (7 teaspoons).
- Khmeli-suneli: 9 teaspoons
8
That's it! I think I haven't forgotten anything, and we can confidently send the dish to the oven for about an hour and a half. Don't forget to turn the leg over half an hour before it's done. The crust will soak well and shine. You can also mash the pears a bit with a fork at this time to release some juice (it will be very little, but still). Check for doneness by making a cut in the thickest part of the leg.
- Salt: pinch
