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, pepper, some oil; 750 g Potatoes; 500 g Carrots; 2 (approx. 400 g) Courgette; 1/2 bunch Parsley; 3-4 Stem(s) fresh or 1/2 teaspoon dried. Thyme; 1 TEASPOON Vegetable broth; 2-3 Bay leaves; 1 TABLESPOON Apricot Jam

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1.2 kg Turkey thigh
7-10 Tbsp salt, pepper, some oil
750 g Potatoes
500 g Carrots
2 (approx. 400 g) Courgette
1/2 bunch Parsley
3-4 Stem(s) fresh or 1/2 teaspoon dried. Thyme
1 TEASPOON Vegetable broth
2-3 Bay leaves
1 TABLESPOON Apricot Jam

Directions

1
Wash the meat, pat dry and rub with salt and pepper. Roast on the oiled fat pan of the oven in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for 1 1/2-1 3/4 hours
2
In the meantime, peel, wash and roughly dice the potatoes. Clean and wash the vegetables. Cut carrots into pieces, zucchini into slices. Wash herbs and chop separately
3
Dissolve stock in 1/8 l hot water. Distribute potatoes, vegetables, bay leaf and thyme around the roast about 40 minutes before the end of the cooking time. Pour stock over the vegetables. Season with salt and pepper
4
About 5 minutes before the end of cooking time, spread the roast with jam and encrust it. Arrange everything, sprinkle with parsley
5
Let the roast rest covered for about 10 minutes before slicing - this way less meat juice escapes