Paleo Herb Roasted Turkey Legs, Beet and Kale Salad with Goat Cheese

Ingredients

• Water

  Plain, clean water

  8 cup or 1.89kg

• Himalayan Pink Salt Crystals

  Trader Joe's

  2 oz or 57g

• Honey

  4 tbsp or 84g

• Rosemary

  Spices, dried

  2 tsp or 2g

• Thyme

  Spices, dried

  2 tsp, ground or 3g

• Pepper

  Spices, black

  1 tsp or 2g

• Turkey breast

  Fryer-roasters, meat only, raw

  1 breast, bone and skin removed or 780g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Garlic powder

  Spices

  1 tsp or 3g

• Onion powder

  Spices

  1 tsp or 2g

• Rosemary

  Spices, dried

  1 tsp or 1g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Beets

  Raw

  14 beet or 1.15kg

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Red wine vinegar

  1 tbsp or 15g

• Kale

  Raw

  7 cup, chopped or 469g

• Lemon juice

  Raw

  1 tbsp or 15g

• Goat cheese

  Soft type

  4 oz or 113g

Directions

1. 1. Combine all brine ingredients in a large saucepan over medium-high heat. Stir to combine and bring just to a boil. Remove from heat and allow to cool to room temperature. 2. Place the turkey legs in a large resealable plastic bag and pour the brine over the turkey legs. Seal the bag and place in the refrigerator (I usually put the bag inside a baking pan just in case it ever leaks). Allow the meat to marinate for 12 hours or longer. 3. Preheat oven to 350F. Rinse the turkey, pat dry and set aside. 4. In a small mixing bowl, combine the olive oil and seasoning and stir to combine. 5. Take each turkey leg and gently pull up the skin and rub some of the oil mixture onto the meat with your hand, and then coat the skin with some of the mixture as well. Place the turkey legs on a wire baking rack over a baking pan (to catch any drippings), and place in the oven. 6. Cook the turkey legs for about 45 minutes, turn over and cook another 45 minutes (or until the center reaches 180F on a meat thermometer). If the skin is not as crispy/brown as you want it, you can set them under the broiler for a couple minutes on each side. Serve and enjoy! Place beets in a large pot, and cover with water. Add enough salt so that the water tastes like the ocean, about 2 tablespoons. Cover, and bring to a boil. Reduce heat, and simmer until skins slip easily off beets, about 15 minutes. Drain. When cool enough to handle, peel beets. Cut red beets into quarters lengthwise and Chioggias into 1/2-inch rounds. Combine beets, 2 tablespoons oil, and the vinegar, and gently toss. Place kale in a large bowl, and bruise very roughly with hands. Add 1 tablespoon oil, season with salt and pepper, and massage into leaves 1 minute. Add lemon juice, and toss. To serve, make a bed of kale on a platter, and scatter beets on top. Crumble goat cheese into chunks, and scatter over salad. Season with pepper.

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