4 tender turkey legs.

½ cup of natural orange juice.

1 tablespoon grated orange zest.

½ cup of white wine.

1 tablespoon soy sauce.

1 clove of finely chopped garlic.

½ tablespoon finely chopped fresh rosemary.

½ tablespoon grated ginger.

1 teaspoon ground black pepper.

Salt to taste.

1 tablespoon of GUAiNOS Orange flavoured Extra Virgin Olive Oil.

2 spoonfuls of GUAiNOS Cava jam.


  • Arrange the turkey legs, clean them and dry them well with kitchen paper. Place them in an ovenproof dish.
  • Separately, mix a tablespoon of Cava Jam, orange juice, white wine, soy sauce, chopped garlic and rosemary, grated ginger, salt, pepper and the Orange flavoured Extra Virgin Olive Oil.
  • Coat the turkey legs well with the mixture you have just made. Cover with cling film and store in the fridge. Ideally, they should marinate for 24 hours, this is the secret to keeping the meat tender. If you don’t have that time, you can put them in early in the morning and they will be ready by midday.
  • Remember to bring the turkey legs to room temperature before putting them in the oven.
  • Preheat the oven to 220°C for 15 minutes. Remove the cling film and place the thighs in the oven with the marinade. They should be well coated all over.
  • Wait about 5 minutes for them to begin to brown, turn them over and wait another 5 minutes.
  • Lower the oven temperature to 180°C and allow to cook slowly. Open the oven after half an hour, remove the tray, and baste with the liquid from the bottom, so that the thighs are well hydrated.
  • Put them back in the oven until they are ready: golden brown and soft.

  • Prepare mashed potatoes, spread a good amount on each of the plates.
  • Place a turkey leg on top of the mashed potatoes.
  • Use a teaspoon to top the turkey legs with the remaining Cava Jam. Simply place a string on each thigh.
  • Garnish with very thin slices of orange and a sprig of dill, they will add colour to your presentation.