How to make
Clean the turkey leg from the feathers. With a sharp knife, make not very deep cuts, to cut off some of the skin and some of the meat.
Finely chop the garlic with the rosemary, add the thyme leaves, black pepper and some grated lemon peel.
Sprinkle the surface of the turkey leg with chopped herbs, spreading over the entire thigh and under part of the skin.
Place them in a container suitable for the refrigerator, spread the leg with butter and cover with cling film. Let it rest in the fridge for at least 4-6 hours or even better overnight.
When well seasoned, transfer into a baking dish.
Sprinkle with black pepper, add salt and cayenne pepper, fresh rosemary and a sprig of thyme, a little extra virgin olive oil, a bay leaf and beer on the bottom
Peel the carrots and arrange them around the marinated turkey legs. Now is the time, if you like, to add potatoes!
Cover the dish with aluminum foil and make a few small holes to prevent steaming. It should be roasted under the foil, not stewed.
Place in a hot oven at 360°F (180°C) for 60-70 minutes. Turn and baste the legs with the sauce that has formed at least 2-3 times during roasting.
Remove the aluminum foil and increase the oven temperature to 390°F (200°C). Continue roasting for another 30 minutes until the turkey skin is a nice dark golden color. Continue basting with the sauce from time to time.
Leave it to rest in the oven with the door open for 10 minutes, then slice. Serve the Roasted Turkey Leg with roasted carrots, steamed broccoli, Brussels sprouts or a green salad.
Of course you can also eat it with roasted potatoes if you like. Enjoy!