Turkey drumstick and winter vegetables in a bed of salt

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash the thyme, shake dry and pluck the leaves from 3 stems. Wash the turkey leg, dab dry and place on a board with the skin side down. Season the flesh side with thyme leaves, seasoning salt and pepper.

2. 2

   Roll up the meat, stick together with wooden skewers and tie with kitchen string using the shoelace method.

3. 3

   Line a fat pan with baking paper and spread 1.5 kg of salt evenly on top. Spread the rest of the thyme on top. Place the roast with the seam side down on the salt. Mix oil, paprika, approx. 1⁄2 tsp. salt and pepper.

4. 4

   Brush the club with it.

5. 5

   Peel, wash and cut sweet potatoes, parsnips and beetroot into large pieces. Spread everything around the roast (see fig. 2) and bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see fig. 2).

6. 6

   manufacturer) fry for about 2 hours.

7. 7

   For the dip, wash the chives and cut into fine rolls. Mix with sour cream and mayonnaise. Season to taste with salt and pepper. Remove the wooden skewers and kitchen string from the finished roast and cut the meat into slices.

8. 8

   Serve with oven vegetables and add the dip.

Nutrition Facts

KCAL
680 kcal

CARBS
49 g

FATS
31 g

PROTEINS
52 g