Caramelized Turkey Thigh from Oven
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1.3 kg turkey meat (thigh)
- 2 tablespoon mustard
- Salt and pepper, from the mill
- 1 teaspoon, sprinkled thyme (orange), dried
- 1 teaspoon, dried rosemary
- 2 tablespoon butter
- 2 large onions
- 2 large carrot (s)
- 1 cup orange juice
- 1 cup water
- 2 tablespoon sugar
- 1 shot sherry
- 1 dash orange juice, or a little more
- Sauce thickener, dark
Print Recipe
Pin Recipe Instructions
- Rinse the thigh and pat dry. Salt and pepper well on both sides. Brush the underside vigorously with mustard and season with thyme and rosemary.
- Melt the butter in a large roaster and fry the thigh on both sides - skin side first - vigorously in it.
- In the meantime, preheat the oven to 150 ° C (hot air).
- Peel and halve the onions, peel the carrots and cut into very large pieces. Add to the meat, fry briefly and then deglaze with a mug of orange juice and a mug of water. Of course you can give more or less juice or water depending on your taste. It gets a little fruity and sweeter with juice.
- Cover and place in the preheated oven on the lowest shelf. The skin side should be on top.
- In the meantime, prepare the caramel sauce for pouring over the leg so that the skin becomes nice and crispy afterwards.
- To do this, let the sugar caramelize in a saucepan - but be careful, it gets too dark, it will turn bitter - and then deglaze with sherry and orange juice. Caution, risk of splash!
- After an hour, remove the lid and pour the caramel sauce over the leg. Then cook for another 30-45 minutes. If necessary, check the amount of liquid in between and add a little if necessary.
- If the skin is not crispy enough, you can turn up the temperature shortly before the end of the cooking time or switch on the grill for a short time. But you have to be careful that the skin does not turn black immediately.
- After 1 1/2 - 2 hours - depending on the size of the leg - take the meat out of the oven and pour the meat stock through a sieve into a saucepan, thicken with a dark sauce thickener and, if necessary, season again with pepper and salt.
- Apple red cabbage and dumplings of all kinds taste great with it.
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