Oven-baked turkey with onion sauce

Ingredients for 4 servings:

• 1 large turkey thigh(s), whole, with bone
• Salt and pepper from the mill
• 1 tbsp clarified butter
• 1 kg onion(s), cut into fine strips
• 2 cloves garlic, halved, sterilized
• 0.2 liters of white wine, semi-dry or sweet
• 700 ml water or chicken stock
• 2 bay leaves
• 6 juniper berries, crushed
• 4 sprigs rosemary
• 200 ml cream
• 1 medium-sized potato(s), floury, finely grated
• 4 tbsp cranberries

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

a roast like my mother made

Season the turkey thigh evenly with salt and pepper and brown on both sides in a roasting pan with a little clarified butter. Remove and set aside. Now sauté the onions and garlic in the same roasting pan until translucent, adding a little more clarified butter if necessary. Deglaze with the white wine and reduce by 1/3. Place the turkey leg, skin-side up, on top of the onions and add the water or chicken stock. Bring to a boil briefly. Place the bay leaves, all the juniper berries, and 3 rosemary sprigs in a spiced egg or bag. Place in the roasting pan. Now place the roasting pan with the lid closed in the oven at 165°C (convection oven). Check the liquid halfway through and add more if necessary. The onions should just be covered with liquid. Then open the lid, turn on the top heat grill, and cook the skin until crispy in about 10-15 minutes, watching closely. Time can vary, so be careful! Remove the leg, cover with aluminum foil if necessary, and keep warm in the oven. Place the roasting pan on the stove, remove the spiced egg, and bring the sauce to a boil. Add the grated potato and cook until the sauce thickens. Now add the cream and bring to a boil briefly. The sauce should be slightly chunky and creamy; reduce a little more if necessary. Season with salt. Strip the needles from the fourth rosemary sprig and finely chop. Finally, add it to the sauce. Now cut a slit in the underside of the leg at the bone so that the bone can be easily removed. Slice the roast and serve hot with the sauce. Cranberries go wonderfully with it. We serve it with pasta, but any side dish will do. Red cabbage, Brussels sprouts, carrots, or even just a salad. Don’t remove the bone before roasting. It adds extra flavor.