Summary
| Prep Time | 15 mins |
| Cook Time | 2 hrs 15 mins |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 turkey thigh (approx. .2 kg)
- salt and pepper
- 75 g bacon, smoked, mixed, diced
- 150 ml white wine, drier
- 500 g carrot (s), cut into lare pieces
- 500 g leek, cut into thick rins
- 750 g potato (s), small with skin, diced
- 1 bay leaf
- 125 ml vegetable stock
- 0.5 ½ bunch parsley, cut into small pieces
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees circulating air
- Rub the turkey thigh well with salt and pepper. Leave the bacon crispy in a roaster without fat. Fry the turkey briefly in it. Deglaze with wine and stew in the oven covered for about 2 hours. Add the vegetables to the turkey one hour before the end of the cooking time. Season with salt and pepper. Add the bay leaf and broth and continue to cook. Turn the vegetables every now and then.
- Before serving, season the vegetables with salt and pepper and add the parsley.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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