Cook time: 100 mins
Yield: 2 to 3 serves
Ingredients:
- 1.6kg turkey leg, with thigh
- 1/2 lemon
- 1 + 1/4 tsp salt（separate to be used）
- 1/2 tsp freshly grated black pepper
- 2 tsp garlic, crushed
- 3 stalks fresh rosemary
- 1/2 tsp dried thyme leaf
- 1 red sweet potato, chopped into chunks
- 3 stalks celery, roughly chopped
- 2 potatoes, cut into cubes
- 1 onion, cut into chunks
- 3 Tbsp butter
- 3 Tbsp white wine
- 8 mushrooms, sliced
- sauce from baked turkey
- 1/2 cup chicken stock or water
- Thickening:
- 2 tsp cornflour
- 2 Tbsp water
- Preheat oven to 190C (375F).
- Cut away the thigh from the leg at joint with a sharp knife. Squeeze lemon juice and rub evenly on turkey. Sprinkle 1 teaspoon of salt, freshly grated black pepper and dried thyme leaf, rub over the surface of turkey.
- Heat 2 tablespoons of butter in a skillet until melted. Cook onion over medium-low heat until softened. Add celery, sweet potato, potato. Sprinkle about 1/4 teaspoon of salt, combine well and cook for a while. Add rosemary, pour white wine. When it just boils, transfer to a baking tray in a single layer, top with marinated turkey, cover with a greased foil. Bake for 1 hour. Remove foil, continue to cook for another 20 to 30 minutes, or until turkey is tender. Test the turkey with a fork or needle, if juices run clear, it’s cooked through.
- Remove from oven. Carefully drain out sauce from tray and sift out excess oil. Let turkey rest about 10 minutes before cutting.
- Cook gravy for turkey: melt 1 tablespoon of butter and sauté the sliced mushrooms until softened. Pour in sifted sauce and 1/2 cup of water or chicken stock. Bring it to a boil. Slow heat and simmer until the sauce thickens, about 8 to 10 minutes. Add thickening and cook to your preference.
- Carve turkey and serve with salad or any vegetables you like. Ladle mushroom gravy on top of turkey.
©2024 Christine's Recipes - https://en.christinesrecipes.com/
