How to make
In a mortar, crush the rosemary, two bay leaves, the peppercorns, the garlic, the sage and a generous pinch of salt.
With a sharp knife, make slits on the turkey leg. Coat the leg well with the resulting crushed aromatic paste.
Cut the carrot and celery into long strips and arrange them in a baking pan lined with baking paper. Drizzle with 2-3 tbsp. of olive oil.
Place the seasoned turkey leg on top of the vegetables. Pour a cup of olive oil over it and pour the vegetable broth into the baking pan.
Put the baking pan in an oven heated to 360°F (180°C) and roast for about an hour, by pouring the sauce from the tray over it from time to time.
With a sharp knife, make slits in the chestnuts. Put them in boiling water with two bay leaves and boil them for about 30 minutes. Strain and peel the chestnuts while they're warm.
Melt a lump of butter in a pan, add the chestnuts and pour the cognac over them. Shake the pan over the heat for a few minutes to flavor the chestnuts.
Transfer the roasted turkey into a serving plate. Arrange the chestnuts around it and pour the sauce from roasting and the butter from the chestnuts over everything.
Serve the roasted turkey leg with chestnuts warm!
In addition to chestnuts, mashed potatoes are also very suitable as a side dish!
Enjoy!
