Roasted Turkey Leg with Carrots and Carrot Top Pesto

Preheat the oven to 150 °C. Season the turkey leg generously with salt and pepper on all sides, then 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, add the carrots to the meat, and increase the temperature to 180–190 °C. Roast everything uncovered for another 20 minutes until golden brown.

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