How to make
The turkey legs are cleaned and washed very well.
Put the butter in a small bowl and leave it at room temperature to soften.
The tangerine and lemon are washed very well.
Grate the tangerine and lemon peel on a fine grater.
Put the black pepper, sea salt, rosemary and thyme in a mortar, then grind them very well and pour them into the bowl with the butter.
Add the grated peel.
Mix the butter very well with the spices and grated peel.
Put 1/2 of the butter under the skin of each turkey leg.
The leeks are cleaned, washed and coarsely chopped.
The red onion is cleaned, washed and cut into medium-sized pieces.
The carrots are peeled, washed and cut into large pieces.
Place the sliced carrots in a non-stick pan.
They are poured with oil and stewed for 10 minutes, after which the onion and leek are added.
The stewing continues without much stirring for 5 minutes, then a lid is put on and stewed for another 5 minutes.
In a baking pan, put turkey legs with butter, stewed vegetables and half a tangerine, broken into pieces.
To get really tasty roasted turkey legs, pour the broth and add the salt.
Bake the tangerine turkey legs for 30 minutes under foil at 390°F (200°C).
