Brush a casserole dish (or the baking sheet) generously with oil. Wash the meat, pat dry and season with salt and pepper. Slightly cut into strips the skin on the top of the turkey leg (because of the crust). Then place the seasoned meat in the roaster.
Peel the onions, cut into large quarters and place around the meat. Then fry in the oven at approx. 180-200 ° C. After about 40 minutes, add half of the broth and continue to simmer. After approx. 20 minutes add the rest of the stock and then let simmer for another 30 minutes. Total baking time in the oven approx. 90 minutes.
Then pour the broth from the roaster into a saucepan. Remove the onion pieces (as these are usually very heavily seared). Bring the broth to the boil in the pot and bind with a sauce thickener (or mixed flour). Possibly. still seasoning.
During this time, keep the meat warm in the oven again. We cut the turkey thigh at the table and serve the sauce extra. We usually use potatoes and red cabbage as a side dish.
Tip: You can also prepare the turkey thigh to be crispy and serve it without sauce (which is also slightly lower in calories).
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