Creamy Filled Turkey Thigh

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	2 hrs 20 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

1 ½ kg turkey leg (thighs)
4 cl calvados
2 tablespoon olive oil
2 cloves garlic)
4 tablespoon herbs, freshly chopped (basil, thyme, parsley, etc.)
300 g cream cheese with herbs
Salt and pepper, freshly ground black

Instructions

Mix the calvados with the olive oil, crushed garlic, pepper and the herbs, rub the thigh of turkey with it and leave to marinate in the refrigerator for at least 2 hours (1/2 day is better).
Pre-heat the oven to 220 degrees Celsius. Carefully cut into the turkey thigh to make a large pocket with a small opening. Pour in the cream cheese with a spoon, close the opening with roulade needles or toothpicks or sew up with kitchen thread.
Salt the leg and place with the skin side down in a coated, oven-safe pan. Carefully fry on both sides.
Then put it covered in the oven for at least 1.5 hours, depending on the thickness of the leg, let it cook more and finish cooking. In between add a little water and turn it back and forth. Carefully skim the fat from the sauce before serving.
The cream cheese partially runs out and leaves a creamy, spicy sauce that does not have to be thickened.

About Editorial Staff

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.