Summary

Ingredients

• g 1,500 roast turkey (thihs)
• 2 cloves garlic
• 1 teaspoon rosemary, dried
• 1 teaspoon thyme, dried
• 1 teaspoon oregano, dried
• 1 teaspoon lovage, dried
• 1 teaspoon savory, dried
• 150 ml white wine
• Chili powder, to taste
• salt and pepper
• 3 tablespoon oil, (rapeseed oil)

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Instructions

1. Wash the turkey thigh well and pat dry. Remove excess skin and other fat if desired.
2. Incise the skin. Rub with a little rapeseed oil.
3. Cut open 1 clove of garlic and rub the leg well.
4. Cut 1 clove of garlic into narrow sticks and press it under the skin and into the folds of the meat.
5. Mix the dry herbs and season well all around.
6. Then season the roast turkey with salt and pepper and finally dust with chili powder.
7. Heat 2 tablespoons of oil in an iron pan and fry the leg on all sides.
8. Preheat the oven to 150 ° (convection).
9. Put the pan in the oven and pour the wine over the meat every now and then.
10. After 1.5 hours, wrap the meat in foil so that the juice is distributed in the meat and everything can be cut better
11. If you want to make a sauce, you can always deglaze with the wine with broth.
12. I then cut them into slices and just add them to the gravy.