Summary

Ingredients

• 1 turkey thigh (s), approx. - .5 kg
• 750 g Brussels sprouts
• 250 g onion (s)
• 600 g potato (s)
• some nutmeg
• 0.25 liter ¼ chicken broth
• Salt and pepper, whiter
• some lemon peel, grated or lemon juice concentrate

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Instructions

1. 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.
2. 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.
3. 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.