John Myers
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Roast Turkey Leg with Cream Sauce and Noodles
The perfect roast turkey leg with cream sauce and noodles recipe with a picture and simple step-by-step instructions.
Turkey thigh
- 1 fine turkeys Thigh with bone
- 2 size Onion
- 1 sake Apple
- 2 big toes Garlic fresh
- 2 Discs Fresh ginger
For the sauce approach
- 1 pair Peppercorns
- 1 Halved Onion with skin
- Water to pour on
- 1 Teaspoon. Vegetable paste *
- 1 good shot Cream 30% fat
- 1 Teaspoon. Food starch
- 1 Sealing cap Cognac
Pasta
- 1 half pck. Pasta
The meat
- In a coated pan (heat up well) fry on the skin side WITHOUT fat (reduce the heat a bit) Please take your time when frying the skin side will be wonderfully crispy. Put the onion, the garlic clove and the apple to fry.
- In a small roasting pan that fits the thigh I put the thigh (which I then seared on all sides) on the onion, the garlic cloves, the apple and the tomato (quartered). Pour some hot water in which I have dissolved the vegetable paste. Vegetable paste no. 2 With slightly different ingredients
- Now the gem is put in the small oven CIRCULATED AIR, 180 ° for a good hour. Then I switch down to 150 ° convection, cover the roast with a lid and let it slowly cook for another hour.
- During this time I can have the pot with water ready (for the pasta)
- Finished: Take the roast out and let it rest a little, and then I cut off nice narrow slices with my electric knife. But put them again in the tube with a little broth. I put the roast in a saucette (saucepan), taste it and bind it with mixed starch. Until it has the texture that it would like to have. Now the cognac is added and a small dash of cream.
- Please season to taste: The pasta should be ready in the meantime, it can be served. as turkey meat tastes tender, you should dare to season it.
- Should some now be asking themselves? Oh, she didn’t season the meat at first. so I say YES. I usually season at the end.
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