Portuguese Perna de Peru Assada – Roast Turkey Leg with Garlic and Wine
Popular for holidays and Sunday lunches in Portugal, this dish features turkey legs slow-roasted with white wine, garlic, bay, and olive oil until the meat falls off the bone.
Ingredients (Serves 2–3):
* 2 large turkey legs
* 4 cloves garlic, minced
* 2 bay leaves
* 200ml white wine
* 2 tbsp olive oil
* Salt, pepper, paprika
Instructions:
1. Rub turkey with garlic, salt, pepper, paprika, and olive oil. Marinate with bay leaves and wine for at least 1 hour.
2. Roast at 180°C (350°F) for ~1.5–2 hours, basting occasionally with juices.
3. Increase heat to 220°C (430°F) for 15 minutes to crisp skin.
4. Serve with roasted potatoes or rice.
Portuguese Tip:
Serve with sautéed greens or migas (garlic-bread crumbs with greens) for a rustic touch.
Popular for holidays and Sunday lunches in Portugal, this dish features turkey legs slow-roasted with white wine, garlic, bay, and olive oil until the meat falls off the bone.
Ingredients (Serves 2–3):
* 2 large turkey legs
* 4 cloves garlic, minced
* 2 bay leaves
* 200ml white wine
* 2 tbsp olive oil
* Salt, pepper, paprika
Instructions:
1. Rub turkey with garlic, salt, pepper, paprika, and olive oil. Marinate with bay leaves and wine for at least 1 hour.
2. Roast at 180°C (350°F) for ~1.5–2 hours, basting occasionally with juices.
3. Increase heat to 220°C (430°F) for 15 minutes to crisp skin.
4. Serve with roasted potatoes or rice.
Portuguese Tip:
Serve with sautéed greens or migas (garlic-bread crumbs with greens) for a rustic touch.
Portuguese Perna de Peru Assada – Roast Turkey Leg with Garlic and Wine
Popular for holidays and Sunday lunches in Portugal, this dish features turkey legs slow-roasted with white wine, garlic, bay, and olive oil until the meat falls off the bone.
Ingredients (Serves 2–3):
* 2 large turkey legs
* 4 cloves garlic, minced
* 2 bay leaves
* 200ml white wine
* 2 tbsp olive oil
* Salt, pepper, paprika
Instructions:
1. Rub turkey with garlic, salt, pepper, paprika, and olive oil. Marinate with bay leaves and wine for at least 1 hour.
2. Roast at 180°C (350°F) for ~1.5–2 hours, basting occasionally with juices.
3. Increase heat to 220°C (430°F) for 15 minutes to crisp skin.
4. Serve with roasted potatoes or rice.
Portuguese Tip:
Serve with sautéed greens or migas (garlic-bread crumbs with greens) for a rustic touch.
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