Braised turkey leg

Name: Braised turkey leg
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 small turkey thighs (approx. 800 g each); 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 1 piece(s) (approx. 2 cm) fresh ginger; 1-2 Garlic cloves; 4 TABLESPOONS liquid honey; 3 TABLESPOONS Soy sauce; 3 TABLESPOONS Olive oil; 7-10 Tbsp Cumin; 7-10 Tbsp dried crushed red chili; 1 can(s) (580 ml) Bamboo shoots; 600 g Carrots; 375 g Leeks (leek); 3/4 l Vegetable broth (instant); 7-10 Tbsp red chillies and chervil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

2 small turkey thighs (approx. 800 g each)
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
1 piece(s) (approx. 2 cm) fresh ginger
1-2 Garlic cloves
4 TABLESPOONS liquid honey
3 TABLESPOONS Soy sauce
3 TABLESPOONS Olive oil
7-10 Tbsp Cumin
7-10 Tbsp dried crushed red chili
1 can(s) (580 ml) Bamboo shoots
600 g Carrots
375 g Leeks (leek)
3/4 l Vegetable broth (instant)
7-10 Tbsp red chillies and chervil

Directions

1
Wash upper legs thoroughly, dab dry with kitchen paper and season with salt and pepper. Place the upper legs on the fat pan of the oven and bake in the preheated oven (electric range: 175 °C/ gas: level 2) for approx. 1 1/2 hours.
2
Meanwhile, peel the ginger and garlic and chop very finely. Mix honey, soy sauce, oil, ginger, garlic, cumin and chilli. Brush the upper legs several times during the roasting process. Pour the bamboo shoots onto a sieve and drain well.
3
Clean and wash the carrots and leeks. Cut carrots into slices, leek into rings. Heat the stock and add stock to the upper legs halfway through the baking time. 30 minutes before the end of the cooking time, add carrots and leek to the fat pan.
4
10 minutes before the end of the cooking time, place the bamboo shoots on the fat pan. Arrange the turkey leg on a platter as desired with chilli rings and pods, the vegetables garnished with chervil as desired.