John Myers
Poultry: Turkey Thighs with Curry and Red Wine with Asparagus and Jacket Potatoes
The perfect poultry: turkey thighs with curry and red wine with asparagus and jacket potatoes recipe with a picture and simple step-by-step instructions.
- 1 lovely Turkey leg 1.5 kg
- Salt pepper
- Indian curry
- 1 shot Oil
- 2 cups Dry red wine
- Rub the meat with salt & pepper, put the oil in a baking dish, put the meat in it, sprinkle with curry all over and cook in the oven for 1 hour at 190 degrees with the lid closed.
- Then pour in the wine and cook for another 45 minutes with the lid closed.
- Put the sauce in a small saucepan and if you like it thickens it, we don’t like thick sauces and prefer to eat it as it is.
- There was also white asparagus and fresh jacket potatoes cooked in the oven.
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