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Turkey thighs

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Ingredients for 4 servings:

  • 1 ½ kg turkey meat (turkey thighs)
  • 800 g carrot(s)
  • 8 potatoes
  • 200 ml sauce (gravy)
  • 200 ml vegetable stock
  • pepper
  • Salt
  • Thyme
  • Paprika powder, sweet
  • Celeriac

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

in a Roman pot

Soak the Römertopf (ceramic pot) in water for 1.5 hours beforehand. If necessary, have the butcher remove the bone from the turkey leg. Rinse the meat and rub it with the spices. Peel the carrots, potatoes, and celery and quarter or slice them. Place everything in the empty Römertopf (ceramic pot) and the meat on top. Then pour over the broth and gravy. Bake in an unheated oven on the middle rack at 180°C (350°F) for 2 hours. Remove the lid from the Römertopf (ceramic pot) 15 minutes before cooking to allow the meat to brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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