Turkey leg braised in milk

Ingredients for 4 servings:

• 1 kg turkey roast (thigh)
• salt and pepper
• 1 garlic clove(s)
• 2 tbsp oil
• 6 stalks of thyme (or dried thyme)
• ½ liter of milk
• 1 small head of savoy cabbage
• 2 onions
• 1 tbsp butter
• 1 tsp mustard, medium hot
• 1 tsp broth, granulated

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash the meat and pat dry. Rub with salt, pepper, and crushed garlic. Preheat oven to 150°C. Heat oil in a roasting pan and sear the meat well all over. Tie together 4 sprigs of thyme and sear. Gradually add the milk while stirring. Cover and braise the roast in the oven on the middle rack for about 90 minutes. Trim the savoy cabbage, remove the leaves, and wash it. Blanch it in boiling water, refresh it in cold water, drain well, and chop it. Sauté the onions in hot butter, add the savoy cabbage, sauté with a little water until al dente, season with salt and pepper. Let the meat rest briefly in aluminum foil. Remove the thyme from the sauce. Simmer the sauce for 5 minutes. Stir in the mustard and granulated stock. Blend everything in a blender and season with salt and pepper. Serve the turkey with the savoy cabbage and sauce. Scatter the remaining thyme leaves over the top. Side dish: pasta.