| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 25 minutes |
| Serves | 4-6 |
| Cuisine | American |
| Special Occasion | Christmas |
| Diet | Other |
| Preparation | Easy |
| Calories | 1036 |
| Fat | 45g |
| Saturates | 12g |
| Protein | 111g |
| Carbs | 41g |
| Sugars | 16g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper and set aside.
Mince 2 garlic cloves and place it in a small bowl with the cranberry sauce, Dijon mustard, honey, 1 tbsp olive oil, salt and pepper until well combined.
Place the turkey legs in the baking tray and brush the cranberry glaze generously over the turkey. Bake for 10 minutes at 190°C, gas mark 5.
Halve the Brussels sprouts and toss them into a bowl. Mince the remaining garlic and add into the bowl along with 2 tbps olive oil, salt, pepper and sage leaves. Spread the Brussels sprouts in the baking tray with the turkey legs in a single layer, cut side down so that they caramelise. Top with the fresh thyme. Place the tray in the oven and roast for 15 minutes.
Meanwhile, heat the mashed potatoes according to the package instructions. Finely chop the chives and stir them into the potatoes.
Once the turkey is cooked, rest for a few minutes before serving.
Serve the cranberry-glazed turkey with the roasted Brussels sprouts and creamy mashed potato.
