Turkey thigh braised in white wine

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry with kitchen paper and rub all around with salt and pepper. Put the lower side of the leg together with wooden skewers and tie up with kitchen string. Clean the mushrooms and halve them as desired. Peel garlic and chop finely. Peel onion and chop finely. Wash the thyme, dab dry and pluck the leaves from the stalks.

2. 2

   Heat the oil in a frying pan. Brown the meat on all sides. Fry mushrooms, onions, garlic and thyme briefly. Deglaze with stock and wine, bring to the boil and roast in a preheated oven (electric range: 200 °C/ gas: level 3) covered for approx. 1 3/4 hours. Remove the lid 30 minutes before the end of the roasting time. In the meantime, clean, wash and slice the carrots. Put the carrots in boiling salted water and cook for about 15 minutes. Add the peas about 7 minutes before the end of the cooking time. Remove the turkey leg from the oven and the roaster. Season the roast stock with salt and pepper. Pour the vegetables onto a sieve and drain.

3. 3

   In the meantime, clean, wash and slice the carrots. Put the carrots in boiling salted water and cook for about 15 minutes. Add the peas about 7 minutes before the end of the cooking time. Remove the turkey leg from the oven and the roaster. Season the roast stock with salt and pepper. Pour the vegetables onto a sieve and drain. Arrange turkey leg, vegetables and mushrooms sprinkled with the roast stock on a plate. Serve garnished with parsley and thyme

Nutrition Facts

KCAL
800 kcal

CARBS
21 g

FATS
30 g

PROTEINS
100 g