Tuscan Turkey
Tuscan Slow-Cooked Turkey Leg with Cannellini Beans
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A turkey leg will feed four but is ideal for Christmas for two if you want the extra-tasty turkey leftovers.
30Mins Prep Time
240Mins Cook Time
ModerateSkill Level
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For the Cannellini Beans
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Cooking Instructions

  1. Put the dried cannellini beans in a medium-sized bowl and cover with cold water. Cover the bowl and leave to soak overnight.
  2. The next day, preheat the oven to 150°C/gas mark 2.
  3. Put the onions, carrot, garlic, thyme, rosemary and bay leaf in a roasting tray that will fit the entire turkey leg. Rub the turkey leg with the mustard, then season with salt and pepper. Put the turkey on top of the vegetables in the tray. Pour the warm chicken stock around the leg, then roast in the oven for 1 hour.
  4. To prevent the skin from burning, after 1 hour loosely cover the roasting tray with tin foil without pressing on the turkey leg. Continue roasting for another 2½ to 3 hours, until the skin is crispy and the meat is tender and cooked through.
  5. Meanwhile, to prepare the cannellini beans, heat the oil in a large saucepan set over a medium heat. Add the pancetta, carrots, onion, garlic and sage and cook for 2 minutes, until the vegetables have started to soften. Drain the cannellini beans and add to the pan along with the chicken stock and enough water to cover the bean mixture by at least 2cm.
  6. Bring to the boil, then reduce the heat to low and simmer for 1 to 1½ hours, covered with a tight-fitting lid, until the beans are soft to the touch but still a little firm when pressed between your fingers. When cooked, season with salt and pepper, add the butter and keep warm until needed.
  7. When the turkey is done, transfer the leg to a cutting board and allow to rest. Drain the excess fat from the roasting tray and use the vegetables and leftover juices to make a turkey gravy if desired. Carve into slices and serve with the warm cannellini beans.