Juicy turkey leg with baked apples and potato pancake

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
4 2
COOK TIME
150 mins
TOTAL TIME
150 mins

Ingredients

Servings: 4
  • 2 stem(s) Sage
  • 1 (approx. 1.5 kg) ruptured turkey leg
  • 7-10 Tbsp salt, pepper
  • 250 g Shallots
  • 400 g Carrots
  • 5 TABLESPOONS clarified butter
  • 1⁄2 l Cider (French cider; alternatively apple juice)
  • 800 g Apples (e.g. Elstar)
  • 2 TABLESPOONS liquid honey
  • 1 medium-sized onions
  • 500 g floury potatoes (e.g. Bintje)
  • 1 Egg (Gr. M)
  • 2 tablespoons (20 g) Flour
  • 7-10 Tbsp Kitchen yarn

Directions

  1. 1

    Wash the sage and dab dry. Wash the turkey leg, dab dry and place it with the skin side on the work surface. Season meat side with salt and pepper. Spread 4-6 sage leaves on top.

  2. 2

    Place or roll with the skin side facing outwards to a roast. Tie with kitchen string so that the roast keeps its shape.

  3. 3

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Peel and halve the shallots. Peel, wash and cut carrots into large pieces.

  4. 4

    Heat 2 tablespoons of lard in a roaster. Brown the turkey leg in it all around. Season with salt and pepper and remove. Fry the carrots and shallots briefly in hot frying fat, season. Add the rest of the sage.

  5. 5

    Pour on the cider and bring to the boil. Place the turkey leg on top and braise in the hot oven for about 1 3⁄4 hours. Pour the stewing stock over the turkey leg again and again.

  6. 6

    Wash, quarter and core the apples. After about half the frying time, add the apples and braise. About 10 minutes before the end of the frying time, brush the turkey leg with honey.

  7. 7

    For the potato fritters, peel the onion and potatoes. Wash the potatoes and grate them in a bowl. Grate the onion. Add egg, flour and about 1 pinch of salt and mix well. Heat 1 tbsp. lard in a large pan and fry 5-6 small potato pancakes at the same time.

  8. 8

    For this purpose, put 1-2 tbsp. potato mixture per potato fritter in the pan and flatten it with a spoon. Fry on medium heat for about 3 minutes on each side. Fry 10-12 more pieces of the remaining lard and potato mixture.

  9. 9

    Cut the turkey leg into slices. Season vegetables and stew stock with salt and pepper. Arrange everything.

Nutrition Facts

KCAL
600 kcal
CARBS
39 g
FATS
21 g
PROTEINS
55 g