Turkey leg cooked in a skillet
Description
The dish is prepared without unnecessary complications. Turkey meat has a delicate natural aroma. Try not to overpower it with strongly aromatic spices. A hint of orange, a little thyme, and a subtle note of black pepper are quite enough. The finished dish can now be served.
Instructions
- 1
Step 1
Drumsticks can be large. One is enough for dinner.
- 2
Step 2
Rinse the turkey leg under cold water and dry thoroughly. Lightly rub with salt. Heat vegetable oil in a deep skillet with a lid or in a sauté pan. Do not overheat the oil; place the turkey leg in the pan and sear on all sides until golden brown. Then add a couple of tablespoons of boiling water and cover the skillet with a lid. Reduce the heat and simmer the turkey, turning occasionally, for about 30 minutes or until the juices run clear when pierced. Near the end of cooking, place a piece of butter on top of the turkey leg and let it melt. Evenly spread the melted butter over the leg.
- 3
Step 3
While the turkey is roasting, prepare the onion side dish. Cut the leek into thick rings, and quarter the onion. Skewer them with a wooden stick to help the onions keep their shape during cooking. Grate the zest from an orange and slice it thinly. Squeeze out half a cup of juice.
- 4
Step 4
On a second skillet, lightly greased with oil, sauté the onion and orange slices until golden brown.
- 5
Step 5
Remove the onion and orange onto a plate. Pour the orange juice and strained pan juices from the turkey into the skillet. Add a little lemon juice and soy sauce (optional) and let it simmer briefly. Add a bit of zest and a sprig of thyme. Turn off the heat and let the sauce steep, warm, for about 5 minutes.
- 6
Step 6
Serve the turkey leg hot, drizzled with sauce, alongside fried oranges and onions.