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Roast turkey leg with pomegranate molasses & a honey cranberry sauce

Prep Time5 minutes
Cook Time1 hour 30 minutes
Resting time15 minutes
Total Time1 hour 50 minutes
Course: Main Course
Servings: 2


  • 2 tablespoons Dijon mustard
  • 1 turkey leg (approx 1-1 1/2 kg)
  • 70 ml olive oil
  • 1 teaspoon chopped fresh sage
  • 4 tbspn pomegranate molasses
  • salt and ground black pepper to taste

Honey cranberry sauce

  • 300 gr fresh or frozen cranberries
  • 2 tbsp pomegranate molasses or balsamic vinegar
  • 1 orange for its juice and finely grated zest 0.5 orange plus extra zest to serve
  • 4 tbsp honey
  • 2 tbsp golden caster sugar plus extra to taste


  • Bring you turkey to room temperature. Pat the turkey leg dry with paper towels make sure it is as dry as possible so it browns nicely.
  • You can rest it on a roasting tin whilst you prepare the pomegranate glaze.
  • In a small bowl, combine the olive oil, pomegranate molasses, mustard and sage.
  • Brush half over the turkey leg with the glaze and season with salt and pepper.
  • Roast the leg covered with foil. Roasting time will depend on its weight, normally it needs 1-11/2 hours at 200C/ gas mark 6.
  • As it is roasting, keep on checking every 15 minutes and brush over it a bit more of the pomegranate
  • Once ready, let it rest for 15-20 minutes
  • For the cranberry sauce, simply place all the ingredients into a small saucepan and bring to a gentle simmer. It will be ready in more or less 10 minutes, the cranberries will have burst and thickened.