Oven-baked turkey thigh

Ingredients for 4 servings:

• 1 turkey thigh(s) with bone
• 1 bunch of soup vegetables
• 2 m.-sized onion(s)
• 3 garlic cloves
• 1 liter chicken broth
• 2 tbsp mustard, medium hot
• 1 tbsp, heaped thyme, fresh or preserved in oil
• salt and pepper
• some roux to bind
• some butter for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 15 minutes; Total time approx. 3 hours 45 minutes

the perfect Christmas dinner

Peel the onions, halve them, and thinly slice them. Peel and wash the soup vegetables, and roughly dice them. Peel and finely dice the garlic. Wash the turkey thigh, pat dry, and lightly season with salt and pepper. Mix the mustard with the thyme and generously coat the leg all over with the mixture. Heat a little butter in a pan and sear the leg on all sides. Remove the meat from the butter and set aside. Sauté the onion slices in the hot butter until translucent, add the chopped soup vegetables and garlic, and sauté. Deglaze the vegetables with 1/2 liter of chicken stock and simmer until reduced. Preheat the oven to 150°C (top/bottom heat), or only set it to 130°C (convection oven). Spread a little butter on the bottom of a large roasting pan and place the leg on top, skin-side up. Spread the steamed vegetables and their juices around the leg, cover with a lid or aluminum foil, and place in the hot oven. Roast the leg slowly for about 2.5 hours. Baste with some of the remaining chicken stock every now and then. Turn the leg over once about halfway through. After 2.5 hours, remove the lid, turn the meat over again, and roast for another 20-30 minutes until crispy. Remove the leg from the roasting pan and pass the juices through a fine sieve to catch any excess meat. Bring the sauce to a boil in a saucepan and thicken with a little roux. I like to serve it with red cabbage, potato dumplings, or boiled potatoes.