John Myers
Turkey Thigh in Roman Pot
The perfect turkey thigh in roman pot recipe with a picture and simple step-by-step instructions.
- 4 Kg Turkey thigh
- 2 piece Carrots
- 100 g Fresh celery
- 150 g Fresh onion
- 150 g Leek
- 400 ml Poultry broth
- Wash and dab the turkey leg
- Coarsely chop the carrots, celery, onions and leeks and distribute them in the soaked Römertopf
- Place the turkey skin on the bed of vegetables. Season the top with salt and pepper. Pour in the chicken stock.
- Put the Roman pot in the cold oven and cook at 130 degrees C (fan-assisted) for 1.5 hours.
- Take the Roman pot out of the oven and turn the turkey leg.
- Season the skin side with salt and pepper
- Close the Roman pot and put it in the oven at 160 degrees C (convection) for another 1.5 hours.
- Take the Roman pot out of the oven. Skim off the vegetables and take the broth out of the Römertopf up to about 1-2 cm.
- Finally, brown the skin and underside for about 15 minutes each at 200 degrees C (circulating air).
- Loosen the bones, thicken the broth and serve.
- Apple red cabbage from the Thermomix and dumplings tastes good with it (of course!).
- Bon appetit!
Facebook Comments