Turkey leg in cider with apple

Name: Turkey leg in cider with apple
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Ingredients: 10 Stem(s) Marjoram; 1 (approx. 1.7 kg) Turkey thigh; 2 TABLESPOONS Rapeseed oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Leek sticks (leek; approx. 600 g); 1.2 kg Potatoes; 500 g Apples; 300 ml Cider; 3 TSP Cornstarch

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
110 mins

TOTAL TIME
110 mins

Ingredients

Servings: 6

10 Stem(s) Marjoram
1 (approx. 1.7 kg) Turkey thigh
2 TABLESPOONS Rapeseed oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Leek sticks (leek; approx. 600 g)
1.2 kg Potatoes
500 g Apples
300 ml Cider
3 TSP Cornstarch

Directions

1
Wash marjoram, shake dry, except for something to garnish, pluck leaves from the stalks and chop. Wash the flesh, dab dry. Heat oil in a roasting pan. Fry the meat for about 8 minutes, turning it all around. Season with salt and pepper and marjoram on the underside.
2
Cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 90 minutes. Clean, wash and slice the leek. Peel, wash and dice the potatoes. Wash and quarter apples, remove core. Cut quarter into cubes. 45 minutes before the end of cooking time, spread the prepared potatoes, leek and apples around the roast. Season with salt and turn in between. Add cider after 15 minutes. Keep the finished roast warm. Pour the vegetables into a sieve, collect the sauce stock in a pot and bring to the boil. Stir the starch and 3 tablespoons of water until smooth and thicken the sauce.
3
Add cider after 15 minutes. Keep the finished roast warm. Pour the vegetables into a sieve, collect the sauce stock in a pot and bring to the boil. Stir the starch and 3 tablespoons of water until smooth and thicken the sauce. Season to taste with salt and pepper. Cut roast into slices from the bone and arrange on a plate with potatoes, leek, apples and sauce. Garnish with marjoram
4
Preparation time approx. 1 hour 50 minutes