Roasted Turkey Leg with Carrots and Carrot Green Pesto

Preheat the oven to 150 °C. Season the turkey leg generously with salt and pepper on all sides, then place it in a baking dish. Add the rosemary and 2 sliced garlic cloves. Brush the meat with 1 tbsp sunflower oil. Cover the dish with a lid and cook in the preheated oven at 150–160 °C for approx. 55–65 minutes (depending on the thickness of the leg).

Meanwhile, prepare the carrots: Cut off the greens, wash them thoroughly, and set aside for the pesto. Clean the carrots and halve them lengthwise. After the cooking time, remove the lid from the baking dish, add the carrots to the meat, and increase the temperature to 180–190 °C. Roast everything without the lid for another 20 minutes until golden brown.

While the meat and carrots finish cooking in the oven, prepare the pesto. Finely blend the carrot greens with 2 tbsp sunflower oil, the walnuts, 1 tsp salt, a pinch of pepper, and the remaining garlic clove in a blender. Serve the turkey leg with the roasted carrots and a dollop of pesto.