Zubereitung

1. 1

   Pat the turkey thigh dry and rub it all over with the salt, the pepper, the sweet paprika, the dried marjoram and the dried thyme.

2. 2

   Preheat the oven to 180 °C conventional.

3. 3

   Heat the rapeseed oil in a roasting pot and brown the thigh well all over at high heat, then take it out briefly.

4. 4

   Dice the onions and the carrots coarsely, crush the garlic and fry both briefly in the roasting fat. Set the thigh on top and pour in the poultry stock and the white wine.

5. 5

   Melt the butter or margarine. Slide the roasting pot uncovered onto the lower shelf and cook the thigh until the core temperature at the bone is 80 °C, brushing it twice with the melted fat and basting it several times with the juices.

6. 6

   Take the thigh out, cover it loosely with aluminium foil and leave it to rest.

7. 7

   Pour the juices through a sieve into a pan and bring them to the boil. Blend the cornflour with a little cold water, thicken the sauce with it and season with salt and pepper.

8. 8

   Take the meat off the bone, cut it into slices across the grain and serve it with the sauce.