Oven Roasted Turkey Legs with Napa Cabbage and Herb Rice

This delicious dish features succulent oven-roasted turkey legs, perfectly seasoned and paired with a vibrant Napa cabbage side and fragrant herb rice. The combination of traditional roasting techniques and a fresh twist with Napa cabbage brings a delightful balance of flavors and textures, making it a satisfying meal that is both comforting and innovative.

Ingredients:

• 4 turkey legs
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 small head of Napa cabbage, chopped
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 cup rice (white or brown)
• 2 cups chicken broth or water
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 lemon, zested and juiced

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this mixture over the turkey legs.
3. Place the turkey legs on a baking sheet and roast in the preheated oven for about 1.5 hours, or until the internal temperature reaches 165°F (74°C).
4. While the turkey is roasting, prepare the herb rice. Rinse the rice under cold water until the water runs clear.
5. In a saucepan, combine the rice and chicken broth (or water). Bring to a boil, then reduce the heat, cover, and simmer for about 15-20 minutes, or until the rice is cooked and liquid is absorbed.
6. Once the rice is cooked, fluff it with a fork and stir in parsley, dill, lemon zest, and lemon juice. Keep warm.
7. In a skillet, heat sesame oil over medium heat. Add chopped Napa cabbage and stir-fry for about 5-7 minutes until softened.
8. Add soy sauce and rice vinegar to the cabbage, stirring to combine. Cook for an additional 2 minutes.
9. Serve the roasted turkey legs with the herb rice and sautéed Napa cabbage on the side.