Turkey Thigh with Shallots, Honey and Rosemary
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg turkey leg (s) (thigh)
- 350 g shallot (s)
- 1 thin carrot (s)
- 250 ml poultry stock or chicken broth
- 250 ml white wine, dry fruity
- 1 dash soy sauce
- 1 ½ tablespoon honey, darker
- salt
- pepper
- Cayenne pepper
- 1 sprig rosemary, fresh
- some clarified butter
Print Recipe
Pin Recipe Instructions
- Wash the turkey leg and pat dry with kitchen paper. Rub with salt, pepper and, to taste, with cayenne pepper.
- Peel and halve the shallots. Peel the carrot and cut into lozenges. Put the white wine in a saucepan, simmer and reduce to about 150 ml.
- Heat the clarified butter in the roaster. Sear the turkey leg vigorously on both sides for about 2 minutes and then remove. Simmer the shallots and carrots in the hot frying fat while turning them. Deglaze with the white wine, stir and then pour in the poultry stock or chicken stock. Add a dash of soy sauce and the honey to the sauce.
- Put the turkey leg back in the roaster with the skin side down! The skin absorbs the great taste of the sauce and the honey turns it nice and brown. Place the roaster with the lid in the preheated oven at 200 ° with top and bottom heat for 1 hour. Then turn the leg over, i.e. with the skin side up, and leave it in the closed roaster for another 30 - 40 minutes. Reduce the temperature to 180 °. Cut the rosemary sprig once and add to the sauce.
- After the mentioned cooking time, place the roast on an open meat platter in the stove at the same temperature to brown the skin.
- Transfer the sauce to a saucepan and keep it warm. If you don`t like the vegetables in the sauce, fill the sauce through a sieve into the pot. We eat it with us, it tastes great. The consistency of the sauce is usually ideal so that it does not have to be tied separately.
- We eat dumplings as a side dish.
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