Spread the leg with salt, olive oil, pepper and dill. Bake in the oven from time to time some sauce from the baking. Boil the carrots, add salt and blend. Drain fat from already baked leg and fry the onion in it, add the wine and fry until almost evaporated. Add the chicken broth and the plums and boil over low heat for several minutes. Serve a little sauce on top turkey, a few spoonfuls of the sauce and plums.