Turkey Thigh with Dark Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr 40 mins |
| Total Time | 2 hrs 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large turkey leg (turkey thigh)
- 2 dashes tomato ketchup
- 1 teaspoon chicken broth, instant
- 3 tablespoon sunflower oil
- 1 ½ liters water
- salt
- Spice mixture, (grill seasoning)
- Sauce thickener, darker
Print Recipe
Pin Recipe Instructions
- Wash the turkey thigh and dab with a kitchen towel. Put 3 tablespoons of oil in a large saucepan and heat. Meanwhile, season the leg with salt and the grill spices on both sides.
- Now place the turkey thigh in the saucepan with the oil and sear it on both sides so that the meat takes on a dark color and the roasting residue forms on the bottom of the saucepan. Then mix two shots of tomato ketchup and half a liter of water and add. Simmer for half an hour in a closed saucepan on medium heat, then turn and simmer for another half an hour. If necessary, make up for any loss of liquid and add a little more water. Repeat this every 15 minutes. After a total of 1.5 hours, take the meat out of the pot and place on a plate. Now add 1 teaspoon of chicken broth to the sauce in the saucepan and thicken with a sauce thickener until the desired consistency is achieved.
- Remove the meat from the bone and cut into pieces (or slices) and add to the sauce so that the meat stays hot.
- Potatoes, dumplings or ribbon noodles go well with it.
- As vegetables, I can recommend mixed vegetables, red cabbage or green beans.
- Tip:
- The dark sauce can also be made into a dark wine sauce. Simply add a good shot of wine of your choice and refine it with the herbs of your choice.
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