Turkey leg stewed
Description
The dish is prepared without unnecessary complications. The recommendations I provide don't mean you have to follow them exactly. This method is great for cooking poultry when hosting guests or for a special occasion. I didn't spare the effort and marinated the bird to achieve a perfect taste. Turkey, by its nature, is quite tough, and in my opinion, requires some extra effort. This recipe will help you with that. The finished dish can now be served.
Instructions
- 1
Step 1
First, rinse the turkey drumstick under running water. I took a large turkey piece weighing almost a kilogram. To make the turkey juicy and flavorful, I'll use a little trick. Peel the skin off the drumstick towards the narrower end of the joint. Make deep cuts into the meat with a knife to insert spices and chopped vegetables inside.
- 2
Step 2
Peel the carrots and garlic. Cut them into thin strips and place them into the slits on the shank. Cut a piece of butter into thin strips as well and insert it into the openings.
- 3
Step 3
Make the sauce. Grate the lemon to obtain zest. Remove seeds from the chili pepper and finely chop. In a separate bowl, mix Italian herbs or any other spices with lemon zest, chili pepper, honey, salt, and olive oil. Rub this mixture all over the chicken drumstick and cover it with the skin. Let it marinate for a couple of hours.
- 4
Step 4
I will braise the turkey leg in its own juice. For this, I use a roasting bag sized to fit the leg. I place the leg inside, pour in white wine, and add a bay leaf. I then put it in the oven at 180 degrees Celsius for one and a half hours.
- 5
Step 5
Braised turkey leg turned out to be an absolute masterpiece! It emits an incredible aroma and has the perfect tenderness and juiciness, thanks to our slicing technique. I'm serving it with boiled lentils. Enjoy your meal!