Braised turkey leg with bacon and vegetables

Name: Braised turkey leg with bacon and vegetables
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 Turkey leg approx. 1,2 kg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g streaky smoked bacon; 150 ml dry white wine; 500 g Carrots; 500 g Leeks (leek); 750 g Potatoes; 1 Bay leaf; 1/8 l Vegetable broth (instant); 1/2 bunch flat leaf parsley; 7-10 Tbsp Laurel

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 Turkey leg approx. 1,2 kg
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g streaky smoked bacon
150 ml dry white wine
500 g Carrots
500 g Leeks (leek)
750 g Potatoes
1 Bay leaf
1/8 l Vegetable broth (instant)
1/2 bunch flat leaf parsley
7-10 Tbsp Laurel

Directions

1
Wash the turkey leg, dab dry and rub with salt and pepper. Cut the bacon into cubes and leave it crispy in a roaster. Brown the turkey leg briefly in it. Deglaze with white wine and braise in a preheated oven (electric range: 200 °C / gas: level 3) for 1 3/4 to 2 hours.
2
In the meantime clean and wash the carrots and leeks. Cut leek into thick rings, carrots lengthwise into thick slices and then diagonally into pieces. Peel, wash and roughly dice the potatoes. Distribute the vegetables around the turkey leg about 1 hour before the end of the cooking time and season with salt and pepper.
3
Add bay leaf and stock and braise everything ready. Turn the vegetables from time to time. Wash parsley, dab dry and cut into fine strips. Season the vegetables with salt and pepper and sprinkle with parsley.
4
Serve garnished with laurel.