Crispy Turkey Drumstick on Hot Sauce

1. Preheat the oven to 200 ° (convection). Peel the carrot and parsley root and cut into thick slices. Peel and cut the onions into eighths. Wash the legs with cold water, dry them. Pepper and salt all around and fry vigorously in a pan in clarified butter.
2. Take the legs out of the pan, put them in an (open) roaster, store them briefly.
3. Sear the carrots, parsley root and onion in the remaining frying fat in the pan. Pepper and salt everything and stir in the paprika pulp and roast a little more. Deglaze with the stock and briefly bring to the boil.
4. Pour the vegetable stock over the legs, place the rosemary sprigs on top and put the roasting pan in the middle of the oven. Cooking time approx. 90 minutes. After 45 minutes, turn the legs and occasionally scoop them up with the stock.

Potatoes:

1. Brush the potatoes under running water, quarter them lengthways and place in a bowl. Remove the needles from the rosemary sprigs and add to the potato wedges. Pepper and salt everything well, baste generously with olive oil and mix thoroughly. Let something go through.

Paprika vegetables:

1. Wash the small peppers, cut off the stem end, then cut in half lengthways and remove any seeds. Peel the onions, quarter them lengthways and leaf apart. Put everything in a bowl, season with pepper and salt and also baste generously with olive oil and mix well. Also let something go through.

Completion:

1. After 60 minutes of cooking the legs, first place the potatoes and the oil on one half of the baking sheet and slide them into the oven with the legs on the lower rail. After the potatoes have cooked for 15 minutes, place the paprika onions (also including oil) on the other half of the tray and cook for another 15 minutes.
2. After the legs have been cooked for 90 minutes, take them out of the oven. Lift out of the brew. Strain the stock through a sieve into a small saucepan, squeeze out the seared vegetables with a tablespoon and discard the rest. Turn off the heat of the oven, put the legs back in the empty roaster and place in the oven for a short moment. The vegetables and potatoes should have taken on some color.
3. Bring the sauce to the boil, stir in the cornstarch and use it to set a little. If necessary, add seasoning and add 1 teaspoon of sugar to taste. Then arrange everything on the plate and ………. let taste.

Annotation:

1. The meat of the turkey legs is – against the breast – nicely juicy but still lean and has a lot more flavor. If you can’t get paprika pulp, you can also use tomato paste and a lot of paprika. This dish is easy to cook and easy to prepare. Suitable for novice cooks.