Turkey leg braised in a Roman pot

Ingredients for 4 servings:

• 1 turkey thigh(s), approx. 1 – 1.5 kg
• 750 g Brussels sprouts
• 250 g onion(s)
• 600 g potatoes
• some nutmeg
• ¼ liter chicken broth
• Salt and pepper, white
• some lemon zest, grated or lemon juice concentrate

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

with Brussels sprouts, potatoes, onions – deliciously braised in its own juices, with crispy skin!

Wash and dry the turkey leg, and rub it with salt, pepper, and lemon zest. Soak the earthenware pot in water for at least 15 minutes. Clean and wash the Brussels sprouts. Peel the onions and cut them into wedges. Peel, wash, and chop the potatoes. Add about 2/3 of the vegetables to the earthenware pot. Season with salt, pepper, and nutmeg. Place the turkey leg on top, skin-side up, and arrange the remaining vegetables around the leg. Pour in the stock. Cover the earthenware pot and place it in a cold oven at 225°C for about 2 hours. Stir the vegetables occasionally. Remove the lid about 10-15 minutes before the end of the cooking time to ensure the leg is crispy. A meat thermometer is essential! Remove the turkey leg, slice it, arrange it on a separate plate, and simply place the earthenware pot and the vegetables on the table.