John Myers
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Stuffed Turkey Leg
The perfect stuffed turkey leg recipe with a picture and simple step-by-step instructions.
Brine
- 1 l Water cold
- 2 tbsp Coarse sea salt
- 2 tbsp Lemon juice
- 2 Bay leaves
- 1 Sprig of thyme
filling
- 250 g Mett
- 0,5 glass Sliced mushrooms
- 1 tbsp Breadcrumbs
Roast + sauce
- 1 Turkey thigh
- Thread
- Sweet paprika
- Marjoram
- Sage
- Pepper from the grinder
- Olive oil
- 10 Pc. Dried plums
- 1 Apple Breaburn
- 1 Diced onion
- 100 ml Wine
- Mushroom stock
- 1 tbsp Cream
- Boiling water
- Pour water into a large bowl, add salt and lemon juice and stir with a spoon until the salt dissolves. Put in the turkey leg, add the bay leaf and thyme and place in a cool place for 20 to 24 hours.
- Remove the meat from the brine and pat dry with a kitchen towel. Loosen the bone with a sharp knife and cut deeply.
- Drain the mushrooms in a colander and pack half of them away (maybe for the soup). Knead the seasoned mince with the other half of the finely diced mushrooms and the breadcrumbs into a roll and fill the leg with it. Roll up and wrap tightly with twine. Put a little olive oil in a bowl, mix in the dry spices (no salt) and brush the meat with it. Leave on for an hour.
- Put the peeled and sliced apples, as well as the onion cubes, the plums, bay leaves, thyme and the meat in a roasting pan and fry them at 175 ° for approx. 45 minutes on both sides. Pour in the wine and mushroom stock and stew at 120 ° for another 2 hours.
- Take out the meat, wrap it in aluminum foil and let it rest in a warm place. Puree the sauce with a hand strainer or strain it through a sieve. Dilute the sauce with water, bring to a boil and season with cream.
- Unwrap the meat from the foil and twine and cut into slices. Serve with the sauce and side dishes. Here with red cabbage, potato balls and dumplings.
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