John Myers
Crispy Turkey Thigh with Potatoes, Ana´s Style
The perfect crispy turkey thigh with potatoes, ana´s style recipe with a picture and simple step-by-step instructions.
- 1 kg Turkey thigh
- 2 piece Onions, thinly sliced
- 2 piece Bay leaves
- 2 piece 2-3 Knoblauchzehen klein gewürfelt, oder getrockneter Knobi gemahlen
- 1 piece Orange, juice
- 40 ml Extra virgin olive oil
- 200 ml White wine
- 2 teaspoon Red pepper spice cream
- 10 drops Piri-Piri, or Chili-Oil, or Tabasco
- Sea salt from the mill
- Sweet paprika
- 1 kg Potatoes, triplets, peeled
- Peel triplets and place in cold water. Peel the onions and cut into thin slices. Peel the garlic and cut into small cubes. Squeeze the orange. Put a splash of the olive oil and the onions in the baking dish.
- Wash and clean the thigh of turkey (along the bone there is an arterial nerve cord that is surrounded by fat, which I always remove, otherwise it can taste bitter) and pat dry. Brush with the paprika-spice mixture <<>> from below and place in the baking dish. Now rub the skin side with it and season with salt, garlic, paprika and piri piri, e.g. <<>>. Spread the rest of the olive oil over it and brush everything again, then carefully pour the white wine and orange juice over it and brush again so that the spices are distributed again.
- Spread the potatoes on the onions around the roast and put them in the oven at 160 ° C hot air. Cover the first 30 minutes with a lid or aluminum foil and then open for about 60 minutes. The roast is poured over and over again, the skin pricked and the potatoes are turned as soon as they are lightly browned on the first side.
- As soon as the roast is nicely browned, I always cut it into slices, put it in the baking dish again, pour the stock over it and leave it in the oven for another 10 minutes.
- There was also a fruity apple-red cabbage <<>> and fresh baguette to dip the delicious brew.
- Bon appetit !!!
Facebook Comments