Ingredients (2servings):

• 2 turkey drumsticks
• 1 glass of cranberries
• 5 big potatoes
• 4 bay leaves
• 5 juniper seeds
• 5 allspice seeds
• 2 tablespoons rapeseed oil
• sea salt

Ingredients for the marinade:

• juice of 1 lemon
• finely grated zest of half a lemon
• 2 tablespoons rapeseed oil
• 4 tablespoons honey
• 5 juniper seeds
• ¼ teaspoon of chilli
• sea salt
• freshly ground black pepper

Scenario:

Rub the drumsticks with salt and pepper. In a bowl, mix all the marinade ingredients, add the turkey and mix until the turkey is well coated. Cover and place in the fridge for 2 hours.

Meanwhile, peal and wash the potatoes, cut each one into quarters, and cover with cold water. Add a pinch of salt and boil for 3 minutes. Drain the water, then dry the potatoes.

Preheat the oven to 230°C and turn on the grill function.

Place the potatoes in a casserole dish, add the rapeseed oil, juniper seeds, allspice and bay leaves, stir together. Bake for about 30minutes, turning them over halfway through.

Take the marinated drumsticks out of the fridge and place in a casserole dish. Bake, covered, for about 35minutes, turning them over every few minutes, so that they are constantly covered with marinade. Add the cranberries and stir carefully. Turn the temperature down to 200°C and bake, uncovered, for another 10 minutes.

Serve immediately.

GF – make sure the ingredient doesn’t contain traces of gluten!