Oven-baked turkey thigh with a strong red wine sauce

Ingredients for 6 servings:

• 1 ½ kg turkey leg(s) with bone
• 3 carrots
• 1 celeriac
• 4 medium-sized onions, hot
• 3 tbsp tomato paste
• 1 liter red wine
• 0.4 liters of chicken broth
• 5 juniper berries
• 3 allspice berries
• 3 bay leaves
• Salt
• 1 tsp peppercorns, mixed
• 3 cloves, whole
• 1 tbsp, heaped flour
• 1 cup of whipped cream (200 g)
• 30 g butter
• ½ bunch parsley

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 45 minutes

an inexpensive roast for special occasions

Wash the turkey thigh, pat dry, and rub with salt and ground pepper. Place the thigh skin-side down in a large ovenproof dish. Roughly dice the vegetables and add them along with the spices and tomato paste. Pour in half of the red wine and the broth and braise in a preheated oven at 160°C (no fan) for about 2-3 hours. Halfway through, turn the meat and add the remaining red wine. If the skin is too dark at the end, cover it with aluminum foil. Measure the internal temperature with a meat thermometer; the center of the thigh should reach 80°C at the end of the cooking time. When the meat is tender, remove the thigh, carve it, and keep warm. Strain the contents of the ovenproof dish through a coarse sieve. Melt the butter in a saucepan, add the flour, and sauté. Add the cooking liquid and adjust to the desired consistency with cream. Season to taste with pepper, salt, and a few herbs (e.g., rosemary). Add the meat and some freshly chopped parsley to the sauce and heat briefly again. Serve with potatoes, potato or bread dumplings, rice, or butter-fried potato dumplings, as well as red cabbage or peas and carrots.