Christmas turkey thigh

Ingredients for 4 servings:

• 1 large turkey leg(s), thigh approx. 1700g without bone
• Salt
• pepper
• Mugwort, shredded
• 1 bunch soup greens, cleaned and chopped
• ¾ liter chicken broth
• 1 tsp cornstarch, mixed with a little water, to bind
• 1 tsp salt, dissolved in a little water

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

tastes like goose, but has much less fat

Rub the leg all over with the spices and thicken slightly to shape. In a roasting pan, fry the fat side down until well browned, occasionally draining off any rendered fat. Now brown the meat side as well. Add the soup vegetables and apple and braise briefly. Deglaze with a little chicken stock, cover, and add more stock occasionally; the leg should not be completely submerged, but only half submerged. Use a meat thermometer to braise until an internal temperature of 87-90°C is reached. Finally, let the leg rest for 15 minutes in a preheated oven at 100°C. Strain the braising liquid through a sieve, remove any excess fat, and add more stock if necessary until the desired sauce consistency is reached. Thicken with cornstarch, and season to taste. Brush the skin side of the leg with salted water and grill until crispy – 5 to 8 minutes – then slice and serve. Serve with potato dumplings made from raw potatoes and red or Brussels sprouts.