John Myers
Turkey Legs with Fresh Mediterranean Herbs …
The perfect turkey legs with fresh mediterranean herbs … recipe with a picture and simple step-by-step instructions.
- 2 medium sized Turkey legs
- Sea-Salt
- Seasoned pepper
- Poultry seasoning
- 2 tablespoon Oil for frying
- 2 teaspoon Tomato paste
- 150 ml Poultry broth
- 300 ml White wine / red wine
- 2 Branches Fresh oregano
- 2 Branches Lemon thyme fresh
- 2 Branches Lovage fresh
- 3 Branches Rosemary fresh
- 2 teaspoon Mixed cornstarch
- Rinse the turkey legs with cold water and pat dry again thoroughly, then rub vigorously with sea salt and seasoned pepper and then sprinkle with poultry seasoning. Pluck the leaves and needles from the herb sprigs and chop them into small pieces. Preheat the oven to 200 degrees using a roaster.
- Heat the oil in a large pan and fry the legs vigorously all around, then transfer to the roaster. Briefly fry the tomato paste in the remaining fat in the pan and deglaze with the stock. Simmer the roasted substances from the searing and add the liquid to the meat. Add the wine and the chopped herbs and cover with a lid and let it sizzle for 90 minutes. Remove the lid and cook for another 30 minutes.
- Turn off the stove and keep the legs warm in it until the sauce is prepared.
- To do this, puree the braised stock with a hand blender (if necessary, the stock can be extended with stock), thicken slightly with mixed cornstarch, season again and serve the fine sauce with the turkey legs. We had potatoes and a cucumber salad with it.
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