Coscia di Tacchino Arrosto

Roast Turkey Leg

Preparation info

  • 4

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About


  • 2 turkey legs (ask your butcher to bone them, but to give you the bones)
  • 500 g spinach or Swiss chard, washed
  • good olive oil
  • 2 garlic cloves, peeled and minced
  • salt and pepper
  • 200 g pancetta, diced
  • 1 onion, 1 carrot and 1 celery stick, all minced into a fine soffritto
  • ½ bottle red wine
  • 500 ml Chicken Broth


    Cook the spinach in a large frying pan in a little olive oil over a very high heat until just wilted. Add the garlic and allow to cool. Squeeze out when cool, then season. Stuff the turkey legs with the spinach, and re-form into approximately their previous shape. Tie about four times.

    Preheat the oven to 180°C/350°F/Gas 4.

    Heat a roasting dish with a little oil and add the pancetta and the turkey bones. Cook over a medium flame until the pancetta starts to colour. Add the turkey legs and soffritto, and continue sweating for 10 minutes or so over a medium flame. At this point add the red wine and broth. Place in the roasting dish in the preheated oven and roast for an hour, turning and basting the turkey often. This is left uncovered and the sauce will reduce to a glaze. Add more water if needed.

    If after an hour the turkey is done but the sauce is still thin, remove the turkey and turn the heat up and reduce on top of the stove until strongly flavoured and syrupy. Pick out and discard the bones and skim the fat off the sauce. Slice the turkey rolls across the grain and serve with the pancetta and soffritto sauce.