Turkey leg in cider with baked apples

Name: Turkey leg in cider with baked apples
Yield: 1
Ingredients: 1 Organic turkey thigh (approx. 1.75 kg; bone released by the butcher); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 g streaky smoked bacon; 800 g Carrots; 3-4 Stem(s) Sage; 1.5 kg Potatoes; 450 ml Cider (cider); 2 TEASPOONS Vegetable broth (instant); 6 small apples (approx. 125 g each; e.g. Elstar); 7-10 Tbsp Kitchen yarn

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

1 Organic turkey thigh (approx. 1.75 kg; bone released by the butcher)
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 g streaky smoked bacon
800 g Carrots
3-4 Stem(s) Sage
1.5 kg Potatoes
450 ml Cider (cider)
2 TEASPOONS Vegetable broth (instant)
6 small apples (approx. 125 g each; e.g. Elstar)
7-10 Tbsp Kitchen yarn

Directions

1
Wash the meat, dab dry and season with salt and ##pepper##. Tie together with kitchen thread to a roll. Dice bacon. ##Peel, wash, halve and cut carrots into pieces.
2
Wash the sage, dab dry and pluck the leaves from the stems. ##Peel and wash potatoes##, possibly halve them.
3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Lightly fry the bacon in a roasting pan without fat. Add meat and roast all around. Remove roast. Mix potatoes, carrots and sage with the bacon.
4
Season with salt and pepper. Add 300 ml water, cider and stock. Place the roast on the vegetables. Cover and roast in the oven for about 2 hours.
5
Washing apples. After 1 1/4 hours frying time, spread around the roast. Open and continue frying.
6
Cut the roast open, season vegetables and stock with salt and pepper. Arrange everything.