Stuffed turkey leg

Ingredients for 4 servings:

• 1.3 kg turkey thigh(s), boned
• 2 spring onions
• 40 g salami (poultry salami), in thin slices
• 2 tbsp, heaped mustard, medium hot
• 1 tbsp, crushed paprika powder, sweet
• ½ tsp white pepper, finely ground
• n. B. Salt
• 150 g carrot(s), roughly diced
• 150 g celeriac, roughly diced
• 150 g parsley root(s), roughly chopped
• 150 g shallot(s), roughly diced
• 150 ml port wine
• 500 ml vegetable broth or meat broth, unsalted
• 100 ml soy sauce, dark, naturally brewed
• 1 tbsp, heaped mustard, medium hot
• 10 peppercorns, coarsely crushed
• 1 bay leaf, shredded
• n. B. Salt
• some fat for frying

Instructions

Working time approx. 40 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 12 hours; Total time approx. 12 hours 45 minutes

cooked at low temperature, filled and tied like a roulade XXL

Debone and trim the thigh, and carve it into a roulade. Rinse, pat dry with kitchen paper, and set aside. Trim and roughly dice the vegetables and shallots. Sauté them with the trimmings, bones, and cartilage in a greased casserole dish until lightly browned. Stir in the mustard and spices and sauté. Deglaze this mixture with the wine, using a wooden spoon to loosen any browning while it reduces. Once the wine has reduced, stir in the stock and soy sauce and bring everything to a boil. Simmer this mixture for about 30 minutes. During this time, salt the meat, season with white pepper and paprika, and brush the inside with mustard. Then top with the salami slices and onion strips. Roll the stuffed meat into a wrap and tie it with thin sausage ribbon to form a roulade. Fit a core temperature thermometer into the wrap and place it on the pre-cooked bed of vegetables. Place the roasting pan on the middle shelf of an oven preheated to 80°C (top/bottom heat). Cook the meat in the uncovered roasting pan for approximately 12 hours, or until it reaches an internal temperature of 75–78°C (165–170°F). This temperature should then be maintained for a further 30 minutes. Place the meat on a meat platter in the warm oven to prepare the sauce. Strain the sauce through a sieve until the desired consistency is reached. Finally, before serving the meat, remove the wrap and cut into thin slices. Serve with any type of potato, spaetzle, or rice.