John Myers
Turkey Thigh Crust Roast with 80 Degree Method
The perfect turkey thigh crust roast with 80 degree method recipe with a picture and simple step-by-step instructions.
- 1 piece Fresh turkey thighs
- 1 piece Pesto crust see my cookbook, http://www./rezept/449748/Vegetarischer-Tortellini-aufauf-mit-Pesto-Kaese-Kruste.html
- 1 piece For marinade, see preparation
- 1 pinch Ginger salt see my cookbook, http://www./rezept/437002/Wuerzsalz-mit-Ingwer.html
- 1 pinch Black pepper from the mill
- 2 tbsp Rapeseed oil
- Preheat the electric oven to 80 degrees. Heat a pan in the middle of the oven.
- Red marinade for turkey thigh: cayenne powder, sweet paprika powder, pressed garlic, herbs to taste and buttermilk. Mix everything, put in the turkey leg and cover and cool for 24 hours.
- Remove the leg from the marinade and drain. Then lightly fry all over in the rapeseed oil.
- Place in the preheated casserole dish and cook to a core temperature of 68 degrees. This takes up to 3 hours (depending on the size of the thigh).
- Then turn up the temperature to 200 degrees and let the roast brown a little more (up to the core temperature of approx. 72 degrees)
- Now the roast is covered with the pesto (see picture) and grilled for a few more minutes. The turkey thigh was super tender and juicy and tasted awesome together with the crust.
- The roast was served with a brown poultry sauce made from the roasting set and boiled potatoes. The starter was a lamb’s lettuce.
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