Turkey drumstick with carrots, leeks and vegetables

Ingredients for 4 servings:

• 850 g roast turkey (turkey drumstick)
• 500 g carrot(s) and leek
• 2 bags of rice
• 2 onions
• 100 ml oil
• 50 ml honey
• 50 ml mustard
• Garlic salt
• 1 tbsp herbs (8-herb mix, frozen)
• wine, white
• salt and pepper
• Paprika powder

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 45 minutes

Wash the turkey and pat dry. Place the oil, honey, mustard, herbs, pepper, garlic salt (or 2-3 cloves of garlic), paprika, 1 onion (peeled and quartered), and the turkey leg in a bag and massage everything into the turkey. Let it soak in the refrigerator for at least 4 hours. Then finely dice the other onion and fry it with a little of the vegetables in a pan with oil. When the onions are translucent, remove them. Then brown the turkey on all sides, adding some of the marinade. Deglaze with a little white wine, let it boil briefly, and transfer it to a roasting pan. Place the roasting pan in an unheated oven and cook, covered, at 160-170°C for 1 hour. Now remove the lid and increase the heat to 200-250°C, depending on the stovetop. Make sure the turkey doesn’t dry out or turn black, so baste it with stock occasionally. Cook for at least another hour. Meanwhile, cook the vegetables in a pot. Also, about 30 minutes before the end of the cooking time, put the rice back on the stove. Mine was a bit low on the stock, so I made a light sauce (a hot roux with vegetable water, nutmeg, salt, and pepper). Serve everything, and thicken the stock a bit, depending on your taste.