Turkey thigh

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Peel the shallots. Clean the mushrooms thoroughly and cut in half as desired. Wash the meat and dab dry with kitchen paper. Heat oil in a roasting pan and fry meat well on all sides. Then remove from the pot and set aside.

2. 2

   Fry the shallots and mushrooms in the cooking fat, turning them over. Dust with flour, mix and deglaze with stock, 200 ml water, wine and cream. Bring to the boil while stirring, season to taste with salt, pepper and sugar. Put meat back into the roaster and cook in the preheated oven (electric: 200 °C/ gas: level 3) for 1 1/2 - 1 3/4 hours. In the meantime, wash the thyme, dab dry and pluck the leaves from the stalks. After 1 hour of cooking time, sprinkle 3/4 of the thyme over the roast. Wash and quarter the tomato, cut 1/4 into slices, seed the remaining quarters and dice. Take the roast out of the oven, arrange the turkey leg on a plate, spread the mushrooms in the sauce around it. Sprinkle with tomato cubes, slices and remaining thyme.

3. 3

   In the meantime, wash the thyme, dab dry and pluck the leaves from the stalks. After 1 hour of cooking time, sprinkle 3/4 of the thyme over the roast. Wash and quarter the tomato, cut 1/4 into slices, seed the remaining quarters and dice. Take the roast out of the oven, arrange the turkey leg on a plate, spread the mushrooms in the sauce around it. Sprinkle with tomato cubes, slices and remaining thyme. Serve with baguette

Nutrition Facts

KCAL
1020 kcal

CARBS
17 g

FATS
56 g

PROTEINS
103 g