#roastturkey #roast #rice

This recipe is inspired by turkey that I ate in Istanbul (Turkey). It was like a roast turkey leg served on a flavourful pulao. This is my recreation of that recipe. I hope you enjoy it.

Recipe (For the turkey leg)
– Two turkey legs (drum only)
– 2 Tbsp Yogurt
– 1 Tbsp Olive Oil
– Juice of half a lime
– 1/2 Tbsp Tomato paste
– 1 Tsp Paprika
– 1 Tsp Garlic Powder
– 1 Tsp Dried Oregano
– 1/2 Tsp Urfa Peppers
– 1/2 Tsp Black Pepper
– 1/2 Tsp Salt

Method
1. Mix all the ingredients in a bowl to make the marinade.
2. Cut gashes on the turkey leg and marinate overnight
3. Place legs on a wire rack in a baking tray, add 1/2 cup water below, cover with foil and bake for 30min
4. Bake uncovered for 10-15min. Remove when the leg registers an internal temperature of 180C/80C
5. Remove and rest for 10min. Mix the pan juices for a sauce.

Recipe (for the pilaf)
– 150g basmati rice
– 1 tbsp butter
– 50g chopped onion
– 30g pine nuts
– 15g barberries
– 15g rraisins
– 1/2 tsp cinnamon
– 1/2 tsp all spice
– 1 tsp salt
– 1/2 tsp black pepper
– 450ml turkey stock
– 15 grams celery leaves

Method
1. Wash the rice under running water till the water is clear and soak for 30min
2. Heat the butter in a pan and sauté the onion
3. Then add the pine nuts, barberries, raisins and sauté.
4. Add the rice, season with salt, pepper, all spice and cinnamon
5. Add the turkey stock and bring to a boil.
6. Turn the heat to low and cover and cook till all the liquid is cooked off.
7. Turn the heat off and keep covered for 10min
8. Add celery leaves to the pot and fluff up the rice with a fork.

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