John Myers
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NT Turkey with Carrot Rice and Cucumber Salad
The perfect nt turkey with carrot rice and cucumber salad recipe with a picture and simple step-by-step instructions.
turkey
- 1 piece Turkey thigh
- 3 piece Peeled garlic clove
- 2 tbsp Poultry seasoning see my KB:
- 3 tbsp Rapeseed oil
Carrot rice
- 4 piece Sliced carrots
- 0,5 liter Vegetable broth
- 1,5 cups Rice
- 1 pinch White milled pepper
- 2 tsp Duck fat
cucumber salad
- 1 piece Sliced cucumber
- 0,75 liter Cream
- 2 tbsp Cold-Pressed sunflower oil
- 1 tbsp White balsamic vinegar
- 1 Splash Freshly squeezed lemon juice
- 1 pinch Chilli from the mill
- 1 pinch Sea salt fine
- 1 pinch White milled pepper
- 1 tbsp Finely chopped dill
- 1 tsp Grated organic orange peel
- 1 tsp Honey dijon mustard
- Season the prepared leg, rub it with the garlic and slide one of the cloves cut into slices under the skin. Now fry all over in rapeseed oil until crispy.
- Then into the electric oven preheated to 80 degrees. Ideally on the grid in the middle of the oven.
- Let cook for approx. 4-5 hours until the desired core temperature is reached. I like turkey with 68-70 degrees. Finally, turn on the grill until the skin is nice and crispy.
- Cook the carrot slices with the rice in the broth, season with pepper and stir in the lard. How much rice for how much broth you use everyone has to test for themselves. One likes the rice sloppy and the other drier. Of course, you can also use butter instead of lard.
- Mix the dressing ingredients, fold in the cucumber slices and season to taste.
- Serve the turkey with the carrot rice on preheated plates. The cucumber salad is a delicious side dish. As a sauce, we had leftover chicken sauce from another frozen poultry dish.
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