Succulent Roast Turkey Legs…. mouth wateringly easy!

This is the cheapest roast going and is mouth wateringly easy!
It’s a recipe that I was shown in France, by an elderly lady who lived alone. It was a convenient way for a pensioner to have a turkey roast, and although, yes, yes, I know that a Norfolk Bronze is best….. this is an affordable way for a family to enjoy a turkey roast too.
Until someone does it on the telly and (like lamb shanks, breast of mutton and ox cheek) the prices climb faster than a Banker’s bonus.
For four hungry people I would recommend two of those Dinosaur turkey legs or quarters.
Get a big, deep dish suitable for roasting and line it with foil, leaving enough hanging over the sides to wrap loosely round the poultry and seal before roasting.
Use one tablespoon of reasonable oil, sunflower or olive, and brush this over the foil base to avoid sticking.
Thinly slice as many onions as it takes to half fill the roaster. Sprinkle a little sugar over them.
Add peeled cloves of garlic and the herbs of your choice. Season.
Sit the turkey on the top of this and add a splosh of white wine.
Fold the foil up and over and create a sealed foil casserole.
Bake in a low oven for about two to three hours. Depends on the speed of your oven…. mine is achingly slow, yours will undoubtedly be faster.
At the end of this time open up your foil package. The turkey should be tender and sitting in a lot of juice rendered both from the onions and the bird. The onions will probably still be on the blonde side if you have sealed your parcel well.
The aim is to have the turkey meltingly soft and falling right off the bone and the onions mellow and starting to caramelise, so I put the uncovered dish back in and roast again to reduce some of the liquid and brown up the onions.
If your turkey looks done, when you check a bit later, but your onions are still a bit on the blonde side, then remove the meat and keep it to one side.
The onions are done, when they are browned from the meat juice, but still moist. Not swimming, but sitting in enough juice to be able to spoon everyone a share.
La voila!
I serve this with creamy mash and a green vegetable or braised carrot on cold winter days.

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