Marinated turkey leg

Ingredients for 4 servings:

• 2 lemons, untreated
• 2 cloves garlic
• 1 piece(s) turkey meat (turkey thigh), approx. 750g
• 2 tbsp oil (olive oil)
• 3 sprigs of rosemary
• 3 stalks of thyme
• salt and pepper
• 400 g carrot(s)
• 12 shallots, medium-sized
• 100 g mushrooms
• 500 g potatoes
• ½ bunch parsley
• 1 tbsp butter or margarine

Instructions

Working time approx. 2 hours 20 minutes; Rest time approx. 10 hours; Total time approx. 12 hours 20 minutes

Wash 1 lemon and slice thinly. Peel 1 garlic clove and chop finely. Wash the turkey leg and pat dry thoroughly with kitchen paper. Brush the leg with olive oil. Top with herbs, garlic, and lemon. Cover and refrigerate overnight. Season the turkey leg with salt and pepper, place in a roasting pan or on a roasting tray, and cook in a preheated oven (electric oven: 200°C/convection oven: 175°C) for 1 1/2-2 hours. Gradually add 1/2 liter of water. Trim the carrots and cut into medium-sized pieces. Peel and quarter the potatoes. Peel the shallots and trim the mushrooms. Season the carrots, potatoes, shallots, and mushrooms with salt and pepper and add to the turkey leg about 30 minutes before the end of the cooking time. Wash and chop the parsley. Peel and finely chop the remaining garlic. Wash the remaining lemon, peel a thin layer of zest, and chop finely. Foam the fat in a pan. Sauté the parsley, lemon, and garlic. Spread the herb stuffing over the roasted turkey leg. Carve the leg and serve with the potatoes and vegetables.