How to make
Start by marinating the turkey legs. Mix the mustard (I used a Russian spicy one), olive oil, vinegar, honey, savory and salvia in a bowl. Stir the products well to make a creamy mixture.
Wash the turkey legs and dry them. Then sprinkle salt and black pepper over them. Smear them well with the marinade and leave them as is for at least 2 hours.
Clean the onions and carrots and cut them into slices. Do the same with the mushrooms (personally I peel them and don't wash them). Cut the peeled potatoes into coarse pieces. Mix all of the prepared veggies in a clay pot.
Sprinkle salt and black pepper over them. Pour in a little oil and 1/2 cup water. Place the marinated legs in the middle. If there's any marinade left, pour it over the legs.
Cover the clay pot and put it in a cold oven. Bake at 430°F (220 °C) for 30 min., then lower the heat to 360°F (180 °C). Bake another 2 hours or so.
