John Myers
Turkey-roast
The perfect turkey-roast recipe with a picture and simple step-by-step instructions.
- 1 Turkey thigh
- 1 White milled pepper
- 1 Salt
- 1 Poultry seasoning
- 30 g Clarified butter
- 1 Chopped onion
- 1 Cup Frozen soup vegetables
- 1 tablespoon Tomato paste
- 1 small Garlic clove chopped
- 100 ml Red wine
- 200 ml Good broth
- 3 Slice of the Organic lemon
- 1 handful Rosemary tips
- Mixed cornstarch
- Rinse the turkey leg under cold water and pat dry again thoroughly; then rub thoroughly all around with pepper and salt and then sprinkle with the poultry seasoning. You can remove the bone, I didn’t do that this time because the roast keeps its shape better. Preheat the oven to 180 degrees.
- Heat the clarified butter in a roasting pan until bubbles form on a wooden spoon held in it and sear the roast vigorously all around. Roast the onion and the soup vegetables on the side. Finally add the tomato paste and garlic – just sauté briefly and then deglaze with red wine and stock.
- Add the lemon slices and the rosemary tips and put the roast in the oven with the lid for about 90 minutes. Then remove the lid, scoop the meat with the frying stock and let it simmer open for another 30 minutes.
- Lift the roast out of the stock and keep it warm in the switched off stove until the sauce is prepared. To do this, pour the stock into a small pot, remove the lemon wedges, then puree everything with the hand blender and, if necessary, bind lightly with the cornstarch. The brew can be extended with broth if you need more sauce.
- Slice the roast and serve with the sauce. Today we had rosebuds with roasted potatoes.
Facebook Comments