Usually if you go to the supermarket freezer, you’ll find packs of two whole turkey breasts (still mounted on the carcass) for around $36. Right next to them you’ll find turkey hindquarters for around $6 to $7. Although the hindquarter is not endowed with visually appealing white meat, if cooked correctly it is juicy, tender and very flavoursome. Don’t just wait for Christmas – eat this wonderful meat all year round! A 1.5 to 2kg hindquarter should feed about 4 people.
1.5 to 2kg turkey hindquarter
2 teaspoons salt
1 teaspoon ground black pepper
the zest and juice of 1 lemon
1/2 cup coarsely chopped sage leaves
1/4 cup olive oil
3 tablespoons flour
2 cups meat broth
seasoning to taste
- Preheat oven to 200C.
- Place the turkey hindquarter in a roasting pan.
- Add salt, pepper, lemon zest and juice, olive oil and sage leaves. Use your hands to mix and rub these in to the turkey well. If possible, lift some of the skin and push some of the mixture under.
- If desired, place some potatoes around the turkey to cook along with it.
- Place tray in the oven. Cook at 200C for 20 minutes, then reduce the temperature to 180C and cook for about 1 & 1/2 to 1 & 3/4 hours, basting the meat regularly with the pan juices.
- When ready remove from oven. Place the turkey and potatoes on a serving platter.
- Add flour to the juices and oil remaining in the roasting pan – enough to make a soft roux.
- Return the roasting pan to the oven for about 5 minutes to cook the roux.
- When it smells slightly nutty, remove from the oven.
- Slowly mix in the meat stock.
- Bring to the boil on the stove top.
- Adjust the seasoning.
- Serve in a sauce boat.
We also served this dish with a simple rice salad, made from a few cups of leftover cooked rice, 1 grated carrot, 1/2 cup blanched fresh peas, a little mayonnaise and some red wine vinaigrette.