John Myers
Turkey Thigh …
The perfect turkey thigh … recipe with a picture and simple step-by-step instructions.
- 900 g Turkey thigh
- Seasoned pepper
- Sea salt fine
- 30 g Clarified butter
- 2 small Fresh onions
- 1 tablespoon Tomato paste
- 300 ml Red wine heavy
- 200 ml Meatsoup
- 3 Rosemary sprigs
- Mixed cornstarch
- Remove the bone from the thigh, rinse the meat under cold water and pat dry again thoroughly. Then rub vigorously with seasoned pepper and sea salt. Preheat a roasting pan at a mild temperature and cut the onions into large pieces. Preheat the oven to 180 degrees.
- Heat the butter lard in a pan until bubbles form immediately on a wooden spoon held in it (the fat is now the ideal temperature for searing), brown the meat on all sides and let the onions and bones take on some color on the side .
- Finally add the tomato paste and fry briefly. Transfer the meat to the heated roaster. Deglaze the contents of the pan with red wine and let it simmer a little; then pour to the meat. Now pour the broth into the pan to simmer any remaining roasted substances and then pour it over to the meat.
- Add the rosemary sprigs, put a lid on and cook the meat in the oven for about 2 hours. When it is nice and soft, lift it out of the roaster and keep it warm in the switched off oven until the sauce is ready.
- To do this, fish out the rosemary stalks and mix the liquid with the hand blender. Thicken slightly with the mixed cornstarch, season to taste again … hmmmmm !! …. and serve the wonderful sauce with the sliced meat.
- I made a variety of Leipzig vegetables and potatoes (potatoes for my husband’s love – I could also have imagined pasta, spaetzle or even rice with it).
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