Turkey thigh from the oven

Name: Turkey thigh from the oven
Prep time: 25 min
Cook time: 100 min
Total time: 125 min
Yield: 4 servings
Ingredients: 1.2 kg turkey thigh (on the bone); 2 tsp salt; pepper to taste; 2 tsp sweet paprika; 1 tsp dried marjoram; 1 tsp dried thyme; 2 tbsp rapeseed oil; 2 piece onions; 2 piece carrots; 2 clove garlic; 300 ml poultry stock; 100 ml white wine; 2 tbsp butter or margarine; 1 tbsp cornflour

A German classic that comes to the table all over the country: the turkey thigh is the affordable Sunday roast that fills a whole family without much effort. Rubbed with spices and cooked slowly in the oven on a bed of onions, carrots and garlic, the meat takes on a glossy brown crust from being brushed with fat. The roasting juices make a strong sauce alongside.

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Cook time

125 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

495 kcal

Calories

43 g

Protein

28 g

Fat

10 g

Carbs

Ingredients

For 4 servings

Estimated cost~€12.45 · ~€3.10/serving

Instructions

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
Preheat the oven to 180 °C conventional.
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
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
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
Take the thigh out, cover it loosely with aluminium foil and leave it to rest.
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
Take the meat off the bone, cut it into slices across the grain and serve it with the sauce.