Turkey Leg Braised in Roman Pot

by Editorial Staff

Summary

Prep Time	45 mins
Cook Time	2 hrs
Total Time	2 hrs 45 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Wash and dry the turkey leg, rub salt, pepper and lemon zest. Soak the Römertopf for at least 15 minutes. Clean and wash Brussels sprouts. Peel the onions and cut into wedges. Peel, wash and cut the potatoes into pieces.
Put about 2/3 of the vegetables in the clay pot. Season with salt, pepper and nutmeg. Place the turkey leg on top with the skin side up and spread the rest of the vegetables around the leg. Pour in the broth. Cover the Römertopf in the COLD oven and stew at 225 ° C for about 2 hours. Stir the vegetables in between. Remove the lid about 10 - 15 minutes before the end of the braising time so that the leg becomes crispy.
Indispensable: meat thermo! Take out the turkey leg, cut it into slices, arrange on an extra plate and simply place the römertopf with the vegetables on the table.

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.