Summary

Ingredients

• 2 turkey meat from the turkey (thighs, 500g each)
• 1 tablespoon oil, (up to 2 )
• salt and pepper
• 250 ml vegetable stock
• 330 ml beer, light
• 50 ml cream
• 1 kg leek
• 800 g potato (s)
• 1 onion (s)
• 2 tablespoon honey
• 0.5 ½ bunch parsley, finely chopped

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Instructions

1. Coat the oven`s drip pan with oil. Salt and pepper the turkey legs and place on the drip pan. Fry in a hot oven at 200 ° C (convection: 175 ° C, gas: level 3) for about 1 1/2 hours. After 45 minutes, deglaze with half a bottle of beer. Mix the rest of the beer with the stock and cream and gradually deglaze the legs with it.
2. Peel and quarter the potatoes, dice the onion and cut the leek into rings. Mix everything together, salt and pepper. Spread the vegetables on the drip pan 40 minutes before the end of the cooking time.
3. Brush the legs with honey 10 minutes before the end of the cooking time. Serve sprinkled with parsley.