John Myers
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Poultry: Turkey Legs Cooked in Roman Pot
The perfect poultry: turkey legs cooked in roman pot recipe with a picture and simple step-by-step instructions.
Marinade for pickling:
- 1 Orange
- 1 Tl Smoked salt
- 1 Tl Paprika
- Pepper from the grinder
- 1 small Sprig of rosemary
- 2 El Soy sauce, sweet
- 0,5 Tl Mustard flour or mustard
- 50 ml Vegetable broth, own production
To cook with:
- 2 Carrots
- 1 Onion
- I haven’t bought turkey meat for a long time because turkeys in particular are very susceptible and always get antibiotics. I bought this directly from the farm and had a slightly better feeling.
- Water the Roman pot.
- Mix all the ingredients for the marinade very well and brush the turkey legs with it and leave to stand for at least a few hours.
- Chop the onions and carrots appropriately and add them to the Römertopf.
- After marinating, put everything in a Roman pot and cook at 190 degrees for about an hour.
- We had bread dumplings and savoy cabbage with it.
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