Whole Peppered Turkey Thigh from Baking Tray
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 turkey thigh (s), fresh
- 3 large garlic bulb (s)
- 1 tablespoon, heaped juniper berries, large
- 6 medium onion (s)
- 4 m. Orange (s), untreated
- 3 tablespoon olive oil
- 3 cubes vegetable stock for 1.5 liters
- 1 pack dumpling dough (half & half potato dumpling dough)
- 1 bunch parsley, smooth
- 2 teaspoons salt
- 4 sprigs rosemary, approx. 10 cm long
- 1 tablespoon, leveled herbal salt
- 1 tablespoon, leveled pepper, colored, fresh, from the mill
- 5 bay leaves
- 50 g spinach, frozen
- 1 teaspoon lemon zest
- 1 small grill bowl
- 1 bunch thyme
Print Recipe
Pin Recipe Instructions
- Wash the two turkey legs, dry them, cut the surface of the skin into the surface and rub them in thoroughly on all sides with herbal salt and pepper.
- Brush a baking sheet suitable for frying with relatively high edges generously with olive oil and place the two turkey parts on top. Quarter the peeled onions and distribute evenly on top. The same also applies to the well-washed oranges. Halve the garlic bulbs crosswise and place the cut surface on the tray. Place the juniper berries, rosemary sprigs, bay leaves, lemon zest and thyme evenly in the few gaps on the baking sheet. Spray the herb sprigs with a little oil so that they don`t burn too quickly.
- Let the oven warm up at 190 ° C with convection. Since my oven has a steam function, I set this position to medium. A fireproof vessel with 1 liter of water will do the same.
- As soon as the filled baking sheet is in the oven on the second level, I prepare the dumplings and the broth.
- I take special stock cubes that already contain parsley and garlic and add finely chopped fresh parsley. At the same time, the shallot is cut into small pieces and sweated a little. After about 45 minutes, stir the spinach, which has been thawed in the meantime, the sweated shallots with about half of the vegetable stock and the dumpling powder, leave to rest (swell) for about 15 minutes and prepare a pot of boiling water.
- Spread the rest of the broth on the baking sheet.
- When the dumpling has a nice consistency that is suitable for molding, remove the mixture with a large ladle and shape into a round dumpling with wet hands. Depending on the size of the ladle, you get 4 to 8 dumplings, which are then placed in the bubbling hot water and cooked after 13 to 15 minutes (depending on the size) and float on top.
- Now the turkey roast is also ready. Place the roast on a fresh baking sheet and keep it warm in the switched off oven.
- Pour off the liquid from the roasting tray and reduce for 10 minutes on a plate that is not too hot.
- Put the dumplings in a preheated bowl (at the bottom there is a small plate so that the dumplings lie dry), season the finished sauce with a little pepper and place the fried onions on the serving plate with the turkey parts.
- Since there is usually a lot left over, the boned meat stored in the refrigerator is another highlight 3 days later with, for example, braised chicory.
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