Summary

Ingredients

• 1 ½ kg turkey leg (s) with bone
• 3 carrot (s)
• 1 celeriac
• 4 medium onion (s), hot
• 3 tablespoon tomato paste
• 1 liter red wine
• 0.4 liters chicken broth
• 5 juniper berries
• 3 allspice grains
• 3 bay leaves
• salt
• 1 teaspoon peppercorns, colored
• 3 clove (s), whole
• 1 tablespoon, heaped flour
• 1 cup whipped cream, 200 g each
• 30 g butter
• 0.5 ½ bunch parsley

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Instructions

1. Wash and pat dry the turkey thigh and rub with salt and ground pepper. Place the leg skin side down in a large oven dish.
2. Roughly dice the vegetables and add them with the spices and tomato paste. Pour in half of the red wine and the broth and simmer at 160 ° C (no convection) in a preheated oven for about 2 - 3 hours. Halfway through, turn the meat and add the rest of the red wine. If the skin is too dark at the end, cover it with aluminum foil. Measure the internal temperature with a meat thermo, the core of the leg should be 80 ° C at the end of the cooking time. When the meat is tender, remove the leg, carve it and keep it warm.
3. Pass the contents of the oven pan through a coarse sieve.
4. Melt the butter in a saucepan, add flour and sweat. Add the frying liquid and adjust the consistency with the cream. Season with pepper, salt and a few herbs (e.g. rosemary) to taste. Add the meat and some freshly chopped parsley to the sauce and briefly heat up again.
5. This goes well with potatoes, potato or bread dumplings, rice or fried noodles in butter, as well as red cabbage or peas and carrots.