Stuffed turkey leg

Ingredients for 4 servings:

• 1 kg turkey leg(s), boneless
• 500 ml unsalted chicken stock
• n. B. Salt and pepper, white, finely ground
• possibly starch flour for the sauce
• 200 g prunes
• 1 large apple (Boskoop)
• 1 large onion(s)
• 1 large lemon(s), peel and juice, untreated
• 20 g ginger root
• 200 ml soy sauce, dark, naturally brewed
• 2 tbsp, levelled honey (bee honey), spicy
• 1 tsp, leveled peppercorns, coarsely crushed
• 6 allspice berries, roughly crushed
• 1 bay leaves, dried, shredded

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 3 hours 40 minutes; Total time approx. 4 hours 15 minutes

cooked at low temperature, a typical Mecklenburg flavor with prunes, apple and onions

For the filling, peel the apple, ginger root, and onion and dice them into small cubes. Before squeezing the lemon, zest it a little. Mix all the filling ingredients together. Debone the leg, cut it open to form a wrap, and season with salt and white pepper. Then thinly cover it with some of the filling and roll it up. Seal the meat roll tightly with sausage ribbon to prevent the filling from escaping. Your butcher at a specialty store can also take care of this. It is also advisable to prepare the wrap the day before so the flavors of the ingredients can develop overnight in the refrigerator. Spread the remaining filling into a small roasting pan, place the wrap on top, fill with the chicken stock, and seal the roasting pan. Place the roasting pan on the middle shelf of a preheated oven. Bake for the first 10 minutes at 180°C (top/bottom heat), then reduce the temperature to 80°C (176°F). When cooking at low temperatures, it is advisable to place a core temperature thermometer in the roast. If you don’t have one, the stuffed leg weighing 1-1.3 kg should be cooked through after 3.5 hours, making it buttery soft and juicy and reaching an internal temperature of 80°C. Remove the leg from the roasting pan and brown it for about 10 minutes with the grill function switched on at 200°C. During this time, strain the contents of the roasting pan, bring the sauce to a boil, and thicken with a little starch if necessary. Before serving the stuffed leg, remove the ribbon and slice the meat thinly.