Soak the turkey leg at least 24 hours before cooking. Pour the red wine into a roasting pan or casserole dish. Peel and quarter the onions. Peel the garlic cloves and add everything to the red wine. Season the turkey leg generously with ground pepper, thyme and basil and place in the red wine marinade. Turn the leg every now and then so that it can be served evenly with the red wine.
On the day of preparation, preheat the oven to 200 ° C (hot air) or 220 ° C (electric stove). Cook the leg in it for about 2.5 hours. Frequently pour the brew over the leg with a ladle. When it is done, take it out of the mold, sieve off the brew and use it as the base for the sauce.
Bring the stock to the boil and thicken with the cream piece by piece. Now add the rum raisins (can be bought ready-made) with rum in the sauce, bring to the boil and season to taste.
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