John Myers
Marinated Turkey Leg
The perfect marinated turkey leg recipe with a picture and simple step-by-step instructions.
- 1,2 kg Turkey thigh, weighed OK
- 15 g Tomato paste
- 15 g Hot mustard
- 2,5 cl Brandy
- 1,5 piece Garlic cloves
- 0,75 tsp Sugar and salt, each
- 1 tsp Sage, marjoram, thyme and basil, each
- 0,4 L Fond, preferably homemade
- 0,5 a cup Sour cream
- 0,5 tsp Balsamic vinegar
- Loosen the bone from the club. In a bowl, mix all the ingredients except the sour cream, balsamic vinegar and stock and rub them into the meat. Let the meat rest in the refrigerator for 24 hours.
- Then roughly wipe the excess marinade off the meat with a spoon and store with the remaining marinade from the container. Cook the meat in the closed roaster in a preheated oven with top / bottom heat at 210 ° C. Heat the stock with the leftover marinade and set aside. When the meat is browning, add some of the sauce stock and repeat this from time to time.
- Test the meat after 90 minutes. When the meat is done, scrape the burnt out of the roaster into the sauce stock, stir, add another 2 cl brandy and the balsamic vinegar and simmer for 5 minutes, add 1-2 cups of water / stock if necessary, thicken and add sour cream. To taste.
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