John Myers
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Poultry: Turkey Leg in Sherry Sauce
The perfect poultry: turkey leg in sherry sauce recipe with a picture and simple step-by-step instructions.
the marinade
- 1 tablespoon Hoisin sauce
- 1 tablespoon Honey
- 1 teaspoon Mustard medium hot
- 2 cl Sherry dry
- 5 tablespoon Extra virgin olive oil
for seasoning the sauce
- 1 teaspoon Peppercorns white and black
- 2 piece Bay leaves
- 7 piece Juniper berries
- 7 piece Allspice grains
- 1 piece Fresh onion
- 2 piece Garlic cloves chopped
- 2 piece Fresh soup greens
- Salt
- 100 ml Cream 30% fat
- 20 ml Sherry dry
- Make a marinade from the ingredients mentioned above and brush the turkey leg with it – also under the skin. Dilute the rest of the marinade with water.
- Heat some olive oil in a pan and fry the turkey leg in it on both sides. Remove and set aside.
- Peel and finely dice the garlic and onion. Do the same with the soup greens. Mash all the spice grains with the back of a knife and chop the bay leaves.
- Now first add the spices to the stock and toast them a little until they start to smell. Add onion and garlic cubes and the finely chopped soup greens and fry.
- Place the leg on the fried vegetables and deglaze with the remaining diluted marinade. Let the liquid boil down and repeat the process.
- Cover the turkey leg and let it simmer in the oven for about 2 hours at 150 degrees.
- After cooking, remove the meat from the bone and keep warm until serving. Strain the sauce with the vegetables through a sieve.
- Bring to the boil, mix with cream and sherry and season with salt and pepper. If necessary, bind with a little flour butter.
- There was also the “Bömischen Knödel” (dumplings: Grandma’s “Bohemian dumplings”)
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