John Myers
Crispy Roasted Turkey Thigh
The perfect crispy roasted turkey thigh recipe with a picture and simple step-by-step instructions.
- 1 kg Turkey thigh with bone
- 200 g Bacon
- 500 g Small onions
- 1 liter Hot water
- 1 small Parsley root
- 1 pole Leek
- 200 g Celeriac fresh
- 250 g Tomatoes
- 100 g Sour cream
- 2 tablespoon Wheat flour
- 4 tablespoon Cooking oil and some rosemary needles
- Put the cooking oil in a griddle, put in the oven and heat up. Rinse the turkey thigh under cold running water and pat dry.
- Cut the bacon into strips, sprinkle the underside of the leg with it, rub salt and pepper and place in the griddle. Cook in a hot oven at 200 to 220 degrees for about 70 minutes.
- As soon as the roasting is browned, add a little hot water. Pour the roast over the turkey leg from time to time, gradually heat the evaporated liquid.
- Peel the onions and place them on the leg after about 40 minutes of frying time. Clean, peel, wash and chop the carrots. Clean and wash the parsley root.
- Clean the leek, cut in half, wash and cut into strips. Clean the celery, brush it off under cold running water, peel and roughly dice. Remove the stalks from the tomatoes. Place the vegetables with the onions in the griddle, fry them and season with salt and pepper.
- Arrange the cooked turkey thigh with the vegetables on a preheated plate and keep warm.
- Boil the roast set with water and pour through a sieve. Stir in the cream and flour, bind the roast set with it, season the sauce with salt.
- Sprinkle the vegetables with rosemary.
- This turkey leg is also a delicious main course for the whole family with Brussels sprouts and potato wedges.
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