Lisa Allen's snowy turkey mountains recipe

  • Serves 8
  • 30 mins to prepare and 2 hrs 00 mins to cook
  • 285 calories / serving
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The presentation of this barnstorming dish matches its flavour; kids will be wowed by both. If you can’t get hold of turkey drumsticks replace with chicken drumsticks but use more as they are a lot smaller!

  1. Start by heating the oven to Gas Mark 2, 150°C, fan 130°C. 
  2. Put the carrots, onions, celery, garlic and herbs in a large roasting tray or ovenproof dish.
  3. Pour the chicken stock and apple juice into a pan and heat until boiling.
  4. Lay the legs lengthways on the veggies and herbs and pour in the hot stock, making sure half of the turkey drumsticks are underneath the liquid and the other half are sticking out.
  5. Coat the exposed bit of turkey with salt and pepper and cover the dish with foil and put in the oven for 40 minutes. Then, take out of the oven, remove the foil and turn the legs over. Put back into the oven uncovered and continue to cook for 50 minutes to 1 hour – until the legs are cooked through and tender and the exposed part of the turkey leg is browned. Encourage the kids to judge whether they are ready to eat!
  6. Lay down the pancetta slices onto a baking tray lined with baking parchment. Place another piece of baking parchment on top and press down with another baking tray, this will remain on top during the cooking process. Cook in the same oven as the turkey for approximately 20-25 minutes until golden in colour and crispy.
  7. To make the mash, add the carrots, potatoes and parsnips to a pan and pour in enough cold water to cover. Heat until gently boiling and then cook the veg until soft and tender (10-15 minutes). Using a colander, drain the veg and then leave to steam for around 5 minutes.
  8. Return to the pan and put it on a low heat. Pour in the milk, butter, mustard and seasoning. Take off the heat and let the little ones give it a good mashing.
  9. By this time, the turkey should be almost cooked, cut into a thick portion and check that it is cooked through, with no pink showing. Take the pan out of the oven, remove the drumsticks and place them on some kitchen towel. Reserve the liquid.
  10. To serve, sweep the mash across a serving platter or large dish – every diner will be sharing the dish so it needs to be large! Using tongs, put the turkey legs on top of the mash to make the mountains – the small ends should stick up and meet in the middle to make peaks. Scatter the crispy pancetta around the dish or platter.
  11. Get the kids to grate the cauliflower over the final dish to make 'snow' and serve with a jug of the liquid from the pan containing the turkey to use as gravy.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • For the turkey drumsticks

  • 3 turkey drumsticks, 800g (1lb 10oz) each
  • 1 large onion, roughly chopped
  • 2 carrots, diced
  • 2 celery sticks, roughly chopped
  • 2 garlic cloves, bruised
  • 2 sprigs fresh thyme
  • 1 sprig rosemary
  • 1 bay leaf
  • 1 litre (1 3/4pt) chicken stock
  • 500ml (17fl oz) apple juice
  • 1 pinch salt
  • 1 pinch pepper
  • For the root vegetable mash

  • 3 large potatoes, peeled and thickly chopped
  • 4 carrots, peeled and roughly cut
  • 2 parsnips, peeled and chopped small
  • 30g (1oz) butter
  • 150ml (5fl oz) milk
  • 1 tbsp wholegrain mustard
  • 1 pinch salt
  • 1 pinch pepper
  • To serve

  • 2 cauliflower florets
  • 2 pancetta slices
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  • Energy 1201kj 285kcal 14%
  • Fat 9g 13%
  • Saturates 4g 20%
  • Sugars 12g 13%
  • Salt 1.5g 25%

of the reference intake
Carbohydrate 28.3g Protein 25.4g Fibre 7.6g

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