Roasted Turkey Leg with Carrots and Carrot Top Pesto

Preheat the oven to 150 °C. Season the turkey leg with salt and pepper on all sides and 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 for 55–65 minutes (depending on the thickness of the leg).

Meanwhile, prepare the carrots: Cut off the greens and set aside for later. 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 return to the oven. Increase the temperature to 180–190 °C and roast everything without a lid for approx. 20 minutes until golden brown.

While the turkey and carrots are in the oven, prepare the pesto. Wash the carrot greens thoroughly and finely blend them with 2 tbsp sunflower oil, the walnuts, 1 tsp salt, ½ tsp pepper, and the remaining garlic clove in a powerful blender. Serve the pesto with each portion of roasted turkey and carrots.