John Myers
Turkey Thigh in Gourmet Clay Pot
The perfect turkey thigh in gourmet clay pot recipe with a picture and simple step-by-step instructions.
- 1 Turkey thigh
- 2 Onions
- 3 Garlic cloves
- 1 Apple
- 4 Potato
- 200 g Champion
- Pepper from the grinder
- Sea salt fine
- Soak the clay pot for 1 hour. In the meantime, scratch the club skin crosswise with a Stanley knife, then rub the whole club vigorously with salt and pepper.
- Also peel and quarter the onions, wash, peel and quarter the potatoes, also core and quarter the apple, press the garlic with the knife and peel it.
- Then remove the champions and clean them with a brush and knife if necessary; if the mushrooms are very large, cut in half.
- Put all the ingredients in the sufficiently soaked clay pot, put the turkey leg on top, put the lid on the pot and put it in the cold oven.
- Set the temperature to 140 degrees upper and lower heat, as soon as the temperature is reached, let it cook for two hours. You can now walk for two hours, the Schlemmertopf doesn’t care at all, it doesn’t need to be “mothered” in any way.
- After two hours or more (the pot does not take this exactly) remove the lid, set the pipe to 200 degrees and then let it brown for about 15 minutes at 200 degrees.
- Remove the meat and cut open in a knife-friendly container (or board). Arrange on preheated plates, there are enough vegetables and juice in the pot. The juice could also be made a little thicker with sour cream or a stoving (roux). Enjoy the meal !
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