Leg of turkey with orange glaze with carrots and shallot vegetables

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and season with salt and paprika. Roll up meat and tie up with kitchen string. Heat oil in a roasting pan. Fry the rolled roast vigorously while turning.

2. 2

   Coat the oven pan with oil. Place the rolled roast on top. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 2 hours. In the meantime, wash the orange and peel it in thin strips with a pestle ripper.

3. 3

   Cut the orange in half, squeeze the juice. Dissolve frying pan with orange juice and broth. Pour into a pot and put aside. Peel shallots and cut into slices. Peel, wash and cut carrots into pieces.

4. 4

   30 minutes before the end of the cooking time, place on the fat pan and add to the cooking. Season with salt and pepper. Bring the sauce to the boil. Stir starch and 2 tbsp. water until smooth, thicken sauce with it, bring to the boil again. Add 1 tbsp. jam and orange peel to the sauce, except for a little bit for garnishing.

5. 5

   Season to taste with salt and pepper. 15 minutes before the end of the cooking time, spread the meat with 2 tablespoons of jam. Wash parsley, shake dry and chop. Remove meat from the oven and sprinkle with the remaining orange zest.

6. 6

   Pour the vegetables into a bowl, mix with parsley. Serve the vegetables and sauce with the meat.

Nutrition Facts

KCAL
560 kcal

CARBS
30 g

FATS
20 g

PROTEINS
63 g