Turkey leg on spicy vegetables

Name: Turkey leg on spicy vegetables
Cook time: 2 h
Total time: 14 h
Yield: 6
Ingredients: 2 Turkey thighs (approx. 1 kg each; with skin, boneless); 2 Onions; 2 Garlic cloves; 6 Stem/s Thyme; 500 ml apple juice; 1 yellow and red pepper; 1 collar Spring onions; 4 Carrots; 2 Courgette; 7-10 Tbsp salt, pepper; 3 TABLESPOONS Oil; 1 TABLESPOON Sweet peppers; 1 large freezer bag; 7-10 Tbsp Kitchen yarn

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

Kitchen yarn brings the meat into shape, which we marinated overnight in apple juice to make it nice and tender

COOK TIME
120 mins

TOTAL TIME
840 mins

Ingredients

Servings: 6

2 Turkey thighs (approx. 1 kg each; with skin, boneless)
2 Onions
2 Garlic cloves
6 Stem/s Thyme
500 ml apple juice
1 yellow and red pepper
1 collar Spring onions
4 Carrots
2 Courgette
7-10 Tbsp salt, pepper
3 TABLESPOONS Oil
1 TABLESPOON Sweet peppers
1 large freezer bag
7-10 Tbsp Kitchen yarn

Directions

1
Rinse meat the day before and pat dry. Peel onions and garlic and cut into large cubes. Wash the thyme. Put meat, onions, garlic and thyme in the freezer bag. Add apple juice, close the bag and chill overnight.
2
The next day clean and wash the peppers and cut them into wide strips. Clean, wash and cut the spring onions into three. Peel, wash and cut carrots into sticks. Wash the zucchini, cut in half lengthwise and cut into slices of about 1 cm thickness. Mix the vegetables on the fat pan with salt, pepper and 1 tbsp. oil.
3
Remove meat from the marinade, dab dry and tie into shape with kitchen string. Season with salt and pepper. Mix paprika powder with 2 tablespoons of oil. Brush the roast all around with it. Slide the meat on the oven rack directly above the fat pan with the vegetables into the preheated oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer) and cook for 1 1⁄2 -1 3⁄4 hours. Arrange everything. Farmhouse bread tastes good with it.
4
TIP - Aroma for the side dish: Slide roast on the grill over the vegetables. The dripping fat is caught on the tray and gives the vegetables extra flavour.