Rolled turkey leg with garlic and rosemary

Name: Rolled turkey leg with garlic and rosemary
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 10
Ingredients: 2 Branches of rosemary; 2 Garlic cloves; 2 Turkey thighs (approx. 1.25 kg each; with skin, boneless); 7-10 Tbsp salt, pepper; 100 g soft garlic or herb butter; 2 Onions; 2 Carrots; 250 g Celeriac; 1 stalk of leeks; 2 TABLESPOONS Olive oil; 2 TEASPOONS Chicken broth (instant); 7-10 Tbsp Kitchen yarn

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 10

2 Branches of rosemary
2 Garlic cloves
2 Turkey thighs (approx. 1.25 kg each; with skin, boneless)
7-10 Tbsp salt, pepper
100 g soft garlic or herb butter
2 Onions
2 Carrots
250 g Celeriac
1 stalk of leeks
2 TABLESPOONS Olive oil
2 TEASPOONS Chicken broth (instant)
7-10 Tbsp Kitchen yarn

Directions

1
Wash the rosemary, peel the garlic and chop both. Wash the meat, dab dry, season with salt and pepper. Butter the sides of the meat, sprinkle with rosemary and garlic. Roll up the meat and tie it into shape with kitchen string.
2
Peel the onions. Peel or clean and wash the vegetables. Cut everything roughly, heat the oil in a large frying pan. Fry the meat for about 5 minutes. Take out. Fry the vegetables in the hot frying fat for about 5 minutes and spread on the fat pan.
3
Place the roast on the grill on top. Roast in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 2 hours. Dissolve stock in approx. 1 l hot water. After approx. 30 minutes, gradually pour into the vegetables.
4
Set aside 2-3 tablespoons of vegetables. Finely puree the rest together with the braising stock. Pass the sauce through a fine sieve into a pot and bring to the boil while stirring. Season sauce with salt and pepper. Serve the roast with the rest of the roasted vegetables.