Summary

Ingredients

• 800 g roast turkey (thih), boned
• 20 g butter, room temperature
• 1 teaspoon mustard seeds, yellow
• Salt and pepper, whiter from the mill
• 30 g clarified butter
• 1 bunch soup greens
• 1 onion (s)
• 1 apple, sour
• 0.5 liter ½ beer (Altbier)
• 0.5 ½ cup cream
• 1 pinch (s) cinnamon
• sugar
• Sauce thickener, to taste

Print Recipe Pin Recipe

Instructions

1. Place the turkey leg skin down on the work surface. Brush the inside of the leg with the butter and sprinkle with mustard seeds and salt. Roll up and secure with kitchen twine. Salt and pepper the roast and fry it all over in hot clarified butter.
2. Clean the soup greens, peel the onion and apple. Dice everything and fry briefly. Pour in some beer and let it boil down almost completely. Cover and let the roast stew for about 1 hour, gradually pouring in the rest of the beer.
3. Keep the roast warm. Pour the stock through a sieve, refine with cream, thicken slightly with a sauce thickener to taste and season with salt, pepper, cinnamon and sugar.
4. Red cabbage and potato dumplings go well with it.