Tandoori Turkey Leg
I am not a great cook. I don’t have the patience. I use my alchemy skills that help me get by in the lab, to help me feed myself each day without having to decide between speed and taste. So I set myself a challenge when I bought a £2 turkey leg from ASDA. It weighed 700g, was a foot long and looked like it came straight out of The Flintstones. I was elated but a bit worried about how to go about it, when I turned to father Google and mother YouTube for help. They both sang the same tune. Brine it for 24 hours. I was not going to do it. It would mean having to wait for it patiently while it sat in the fridge for no reason for one whole day. But I needed an alternative to make it work without having to go through the messy brining process. Why turkey leg then, since there is the much easier chicken option, which also makes excellent roast and grill? A month ago, I visited Dorset to celebrate a traditional Christmas with my landlord Bart and Helen. Although, I have had ...