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Smoked Turkey Thigh with Bacon Beans in White Sauce

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Smoked Turkey Thigh with Bacon Beans in White Sauce

The perfect smoked turkey thigh with bacon beans in white sauce recipe with a picture and simple step-by-step instructions.

Beans:

  • 150 g Salt
  • 30 g Sugar
  • 1 tbsp Paprika powder
  • 10 Juniper berries
  • 0,5 tbsp Peppercorns
  • 2 Bay leaves
  • 200 g Runner beans fresh
  • 1 size Shallot
  • 80 g Bacon cubes small
  • 1 tbsp Butter
  • 1 easily gehl. Tbsp Flour
  • 150 ml Bean water
  • 100 ml Cream
  • Pepper salt

Preparation of turkey leg:

  1. Wash the leg in cold water, dry off. Grind the juniper berries, peppercorns and bay leaves a little and mix with salt, sugar and paprika powder. Cover the club thoroughly with it all around, then wrap it tightly in cling film and therefore still airtight in aluminum foil. Store the leg in the refrigerator for 12 hours and pickle it.
  2. Since poultry must not be raw inside for consumption, it is necessary for the large leg to be gently pre-cooked in the oven at a low temperature for approx. 5 – 5 1/2 hours. It should then have a core temperature of 80 ° … the smoker will do the rest.
  3. After the rest time has elapsed, wash the salt mixture off the leg, dry it and wrap it in aluminum foil again. Preheat the oven to 90 °, attach a meat thermometer to the leg and place it on the grid (middle rack) in the oven. When it has reached its core temperature, take it out of the oven, remove the aluminum foil and dry it thoroughly (food must always be placed dry in the oven).
  4. When smoking, leave the slide on the lid valve open for the first 10 minutes. Then close and smoke for another 15-20 minutes. Then the leg is ready to be eaten. The meat is super tender and juicy on the inside and the smoked aroma gives it a very special taste.

Beans with bacon:

  1. Wash the beans, drain them, cut them into small, diamond-shaped pieces and cook them in well-salted water until they are slightly firm to the bite. Then drain through a sieve and collect the bean water. Have both ready.
  2. Peel the shallot and cut into fine cubes. Sweat together with the fine bacon cubes in the butter in a saucepan. When both begin to get color easily, sprinkle the flour over it and sweat with it. When it has combined with the butter, immediately deglaze with the bean water while stirring and pour in the cream. Keep stirring well. If the sauce is still too thick, add a little more bean water. Then season with salt and pepper. But first try how much salt the bacon has already given off. When the bacon sauce has the right consistency, add the beans and just let them get hot. So don’t cook anymore.
  3. Cook a desired amount of boiled potatoes while preparing the beans and meat. The preparation time for the beans and potatoes is included in the preparation time below.
  4. We purposely did not have any sauce with the smoked turkey leg, as the meat spoke for itself. But so that the whole thing doesn’t come out too “dry”, I chose the bean variant (based on the “Schnippel beans” from the north) with the light sauce. That was completely enough.
Dinner
European
smoked turkey thigh with bacon beans in white sauce

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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