Summary

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

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Instructions

1. 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).
2. 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.
3. Salt the leg and place with the skin side down in a coated, oven-safe pan. Carefully fry on both sides.
4. 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.
5. The cream cheese partially runs out and leaves a creamy, spicy sauce that does not have to be thickened.