Turkey leg 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 chopping board with the skin side down. Sprinkle the meat side with thyme leaves, a little salt and pepper. Stick the meat together with wooden skewers and tie with kitchen string using a shoelace technique

2. 2

   Line a fat pan with baking paper and spread 1.5 kg of salt evenly on top and sprinkle with the remaining thyme stalks. Place the turkey leg with the seam side down on the salt. Mix oil, paprika, approx. 1/2 tsp. salt and pepper and brush the leg with it

3. 3

   Wash, drain and clean the sweet potatoes, parsnips and beetroot. Roughly cut the vegetables into pieces (halve or quarter depending on size) and spread them on the salt bed around the turkey leg. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 2 hours

4. 4

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

Nutrition Facts

KCAL
670 kcal

CARBS
47 g

FATS
30 g

PROTEINS
52 g