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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