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Sunday, 29 January 2012

Butterflied Turkey Leg with Cranberry, Mustard and Yoghurt Marinade

Yoghurt marinades are the absolute business, they tenderise, are creamy and compliment many flavours - European or Asian. To add to that, any marinade you didn't use can be used to either baste or is a ready made sauce for afters. Use some oil in the marinade and cook over a moderately low heat, otherwise your marinade will burn.
As for butterflying turkey legs, its fiddly but worth it, turkey has great flavour and it carried the marinade extremely well. Releasing the bone was very simple - I ran a knife down the length of the bone, gently sliced the meat from around the bone and made a round cut at the base - about 3 minutes. The fiddly part is removing the tendons from the meat - they are slippery and strong. Do what this guy does between minute 2 and 3, I used a knife and it sucked. 

2 turkey legs butterflied
5 heaped tbs yoghurt
2 cloves garlic
3 handfuls dried cranberries
1/2 bunch basil
A good handful of thyme
1 heaped tbs seeded mustard
2 tbs olive oil
2 tsp sesame oil
Salt and cracked pepper

Combine all of the ingredients except the turkey in a blender and blitz until smooth. Cover the butterflied turkey with half of the marinade and refrigerate for a couple of hours. Cook on a preheated medium low barbecue, turning occasionally. If possible use a lid or cover with a baking dish/foil. Should take between 20 and 30 mins but just keep checking. Serve with some of the unused marinade and possibly a squeeze of lemon.

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