Description
A flavorful and elegant turkey leg roulade rolled with savory seasonings, roasted to golden perfection, and served with a rich, easy homemade gravy. Perfect for holidays or special dinners.
Ingredients
- For the Turkey Leg Roulade:
- 1 large deboned, skin-on turkey leg (about 2.5–3 lb)
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1½ tsp garlic powder
- 1½ tsp paprika
- 1 tsp ground coriander seeds
- 1 tsp Italian seasoning
- 1 tsp salt
- ¾ tsp black pepper
- For the Turkey Gravy:
- 1 cup pan drippings (fat skimmed)
- 1 cup unsalted chicken or turkey broth
- 1 tbsp unsalted butter
- 1 tbsp cornstarch
Instructions
- Prepare and Season the Turkey: Preheat oven to 375°F (190°C). In a small bowl, mix olive oil, lemon juice, garlic powder, paprika, coriander, Italian seasoning, salt, and pepper into a paste.
- Assemble the Roulade: Lay the deboned turkey leg skin-side down. Spread the seasoning paste evenly over the meat. Roll tightly with the skin on the outside and tie with kitchen twine every 2 inches.
- Roast the Turkey: Place roulade in a roasting pan and roast for 1 hour, or until the skin is golden and the internal temperature reaches 165°F (74°C). Remove from oven, cover with foil, and let rest 10 minutes.
- Make the Gravy: Skim fat from pan drippings. In a saucepan, combine drippings, broth, and butter; bring to a boil. Mix cornstarch with a little cold water, then whisk into the sauce. Simmer 3–5 minutes until thickened. Adjust seasoning to taste.
- Serve: Slice the rested roulade into rounds and serve warm with gravy. Pairs beautifully with mashed potatoes or roasted vegetables.
Notes
- Stuff the roulade with sautéed spinach, mushrooms, or breadcrumbs for added flavor.
- Brush with honey during the last 10 minutes of roasting for a golden glaze.
- Replace lemon juice with orange juice for a citrus twist.
- Assemble ahead and refrigerate up to 24 hours before roasting.
- For a slow-cooker version, cook on low 5–6 hours (skin won’t be crispy).
Nutrition
- Serving Size: 1 portion
- Calories: 275
- Sugar: 0g
- Sodium: 510mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 110mg
