Summary

Ingredients

• 1 ½ kg turkey leg (s) (thigh), with bone
• 2 bunches soup greens
• 4 onion (s)
• 3 tomato (s)
• 4 cloves garlic
• 3 sprigs rosemary
• 800 ml broth
• 125 ml mustard
• 125 ml honey
• salt
• Pepper, colored, coarsely ground
• Chili powder

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Instructions

1. Brush the roasting tray generously with the oil. Wash the turkey thigh and pat dry. Cut into a diamond shape, season with salt and pepper on all sides. Put the peeled, quartered onions and the peeled garlic in the oven for half an hour with convection at 160 degrees.
2. Then add the broth and the roughly chopped soup greens and cook for another 40 minutes. In between, pour the stock over the meat to keep it juicy.
3. Mix the mustard with honey and chili powder, season to taste and then spread over the cut fat rind with a brush and leave in the oven for another 20 minutes.
4. Make a sauce from the vegetable stock as you like.
5. This goes well with red cabbage and croquettes or potatoes.