Bresse Turkey Leg, Roasted in the Oven with Young Vegetables
Main Dishes • French
Description
Bresse turkey leg, roasted in the oven with young vegetables
Ingredients
- Turkey 20 oz
- Olive Oil 0 fl oz
- Ocean salt 0 oz
- Carrot 5 oz
- Garlic 0 oz
- Shallot 0 oz
- Thyme 0 oz
- Chicken offal 5 oz
- Cognac 0 oz
- 10% cream 5 fl oz
- Chicken Broth 0 fl oz
- Butter 0 oz
- Vegetable Oil 0 fl oz
- Ground Black Pepper 0 oz
- Baby Corn 0 oz
- Kenyan Beans 0 oz
Step-by-Step Guide
Step 1
Thoroughly wash the turkey leg and dry it with a paper towel. Rub the turkey with salt, coat it with olive oil, and slow roast it in the oven at 175°F for 8 hours.
Step 2
Preheat the oven to 250°C.
Step 3
Once the leg is tender and juicy, place the turkey on a baking sheet along with the chopped vegetables and thyme. Add chicken broth to the bottom of the baking sheet. Roast the turkey leg for 15 minutes until crispy.
Step 4
While the turkey is roasting, prepare the sauce. Cut the turkey offal into pieces, slice the shallots, and finely chop the garlic. Sauté everything in a heated pan with vegetable oil until golden brown, season with salt and pepper. Add cognac and cream and reduce the liquid slightly. Remove from heat, add butter, and thicken the sauce.
Step 5
Prepare the side dish: wash, peel, and boil the young vegetables (carrots, corn, beans) until half-cooked in salted water with a splash of olive oil.
Step 6
Serving: place the side dish on a plate, drizzling with olive oil. Arrange the sautéed offal beside it. Top with the turkey leg. Garnish the dish with fresh green leaves from young carrots.
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