Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger. Here he shares recipes, answers cooking questions and helps with cooking.
The roast turkey tights recipe, prepared from a fresh turkey leg, I present to you today with step-by-step photos and great cooking tips.
I’ve left you a new secret recipe for the sauce, after all, you want to shine in the kitchen!
I wish you great pleasure in cooking this recipe. If you like, share the recipe with your friends – thank you and good luck!
There are already recipes for turkey roll roast and turkey legs, but today we want to prepare the roast directly from a fresh piece of meat.
When it comes to side dishes for roast turkey, I like to keep it simple, but there is still an extra point for side dish selection according to the recipe!
3. Recipe Roast Turkey Tights in Oven
I wish you good luck and lots of fun with your cooking. I look forward to your comments and success stories.
Roast Turkey Tights
Instructions with step-by-step photos, photographed and written down by chef Thomas Sixt.
Servings 2
Calories 732
Preparation Time 20 Min.
Cook Time 40 Min.
Total Time 60 Min.
Roast turkey tights recipe with step-by-step photos and lots of cooking tips for preparation in the oven, turkey gravy and side dishes.
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Average Rating: 5.00 from 1054 ratings
Turkey roast recipe picture.
Ingredients
Putenbraten
1
pc
Turkey top leg with bone
4
tbsp.
Olive oil
Salt
Pepper black, ground
Cayenne pepper
5
twigs
Thyme fresh
Putensoße
8
pc
Mushrooms
2
tbsp.
Soy sauce(I use tamari)
4
tbsp.
Cranberries
50
g
butter
1-2
tsp
corn starch(Potato or maize starch)
1/4
bunch
basil
Instruction
Preparation step 1 Turkey thigh skin side up
Unwrap meat
Preheat the oven to 200°C on fan or bottom/upper heat setting.
Unwrap the turkey leg, rinse under cold water and dry.
Preparation step 2 Turkey thigh meat side with bone.
Place meat
Place the meat on a kitchen board with the skin side down.
Preparation step 3 Loosen the turkey thigh bone.
Bone out
Using a sharp knife, bone out the bone first from the top, then along the side of the bone.
Preparation step 4 peeled turkey thigh with bone
Lift bone
Lift the bone and cut it off the meat.
Preparation step 5 Roast turkey on the bone in a roaster.
Place meat
Cut the meat in half and place in a suitable roasting pan with the skin side up and the bone.
Preparation step 6 Roast turkey seasoned in the roaster
Season meat
Season the meat with salt and pepper, add sprigs of thyme or rosemary.
Drizzle the meat with a little olive oil.
Preparation step 7 Roast turkey cooked in the roaster in the oven.
Meat oven
Cook the roast in the oven for 45-50 minutes on the middle shelf.
Check the cooking point of the meat with a thin meat fork by testing the needle:
–> If the meat can be pierced easily without resistance and only colourless juice comes out, the roast is cooked.
Preparation step 8 Roasted bones and leftovers in the roasting pan.
Keep meat warm
Remove the roast from the roaster and keep warm in the oven at 120°C.
Place the roaster and cook on the cooker.
Preparation step 9 Deglaze the roast residues in the roaster.
Deglaze roaster
Heat the roaster, deglaze with stock, add the mushrooms cut into eighths and bring to the boil.
Cook off the drippings and then leave to infuse.
Preparation step 10 Turkey sauce prepared in the roaster.
Cook sauce
Season the sauce with soy sauce, salt, pepper, cayenne pepper, cranberries and butter and thicken with cornflour mixed with cold water, if desired.
Keep the sauce warm.
Preparation step 11 Crispy fried basil leaves.
Prepare herbs
Pluck off the basil leaves and deep-fry in hot oil until crisp.
Place the herb chips on a paper towel and season with salt.
Preparation step 12 Turkey roast recipe picture.
Arrange and serve
Slice the meat and place on warm plates.
Place the mushrooms on the side and add the sauce.
Decorate with cranberries and herb chips.
Serve quickly, bon appétit!
Video
When is the roast ready?
Prick the meat with a thin fork or needle. If colourless meat juice comes out, the meat is cooked.
Recommendation to ensure that the roast is juicy on the table:
Turn off the oven and let the roast rest for a good 10 minutes before cutting it.
Hi Masterchef Thomas!
Excellent instructions, the roast turned out very well for me.
Thanks Syd