Braised turkey leg

Name: Braised turkey leg
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1.2 kg Turkey thigh; 7-10 Tbsp salt, white pepper; 1/8-1/4 l Chicken broth; 2 medium-sized onions; 1 Leek (leek; approx. 250 g); 750 g Potatoes; 3-4 (approx. 250 g) Tomatoes; 1 TABLESPOON liquid honey; 1 TABLESPOON grainy mustard; 7-10 Tbsp fresh herbs; 7-10 Tbsp to garnish

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1.2 kg Turkey thigh
7-10 Tbsp salt, white pepper
1/8-1/4 l Chicken broth
2 medium-sized onions
1 Leek (leek; approx. 250 g)
750 g Potatoes
3-4 (approx. 250 g) Tomatoes
1 TABLESPOON liquid honey
1 TABLESPOON grainy mustard
7-10 Tbsp fresh herbs
7-10 Tbsp to garnish

Directions

1
Wash the meat and pat dry. Rub with salt and pepper. Roast in a large roaster in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 1 1/2-1 3/4 hours open. After approx. 30 minutes pour on the stock
2
Onions peel and quarter. Clean or peel and wash leek and potatoes. Cut leek into rings and halve potatoes. After about 1 hour, spread potatoes, onions and leek around the leg. Season with salt and pepper and braise with it
3
Wash the tomatoes, quarter them. Mix honey and mustard. Spread the leg with the mixture 15-20 minutes before the end of the roasting time. Add the tomatoes and braise. Season vegetables to taste. Garnish with herbs if necessary.
4
For a Mediterranean note, add some thyme and rosemary to the meat together with the potatoes