Turkey leg from the clay pot

Name: Turkey leg from the clay pot
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 Turkey leg (1-1,2 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated rind of 1 untreated lemon; 750 g Brussels sprouts; 250 g Onions; 600 g Potatoes; 7-10 Tbsp grated nutmeg; 1/4 l Chicken broth (instant)

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 Turkey leg (1-1,2 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated rind of 1 untreated lemon
750 g Brussels sprouts
250 g Onions
600 g Potatoes
7-10 Tbsp grated nutmeg
1/4 l Chicken broth (instant)

Directions

1
Wash the turkey leg, dab dry and rub with salt, pepper and lemon peel. Place the clay pot in cold water for 15 minutes. Clean and wash the Brussels sprouts. Peel onions and cut into slices.
2
Wash, peel and cut the potatoes into pieces. Put 2/3 of the vegetables into the clay pot and season with salt, pepper and nutmeg. Place the turkey leg with the skin side up and spread the rest of the vegetables around the leg.
3
Pour on the stock. Cover and place in the cold oven on the lowest shelf. Heat up the oven (electric: 225°C/ gas: level 4) and roast everything for two hours. Stir the vegetables once or twice in between.
4
Fry for the last ten minutes without the lid so that the leg is really crisp.