Turkey leg marinated in the oven Ingredients: 4 tablespoons of - mustard - salt - 1 turkey leg - approximately 700g Provençal - or Italian herbs 2 cloves of - garlic - cut lengthwise 4 or 6 times (remove the germ) For the marinade: 1 tablespoon of - olive oil - 2 tablespoons of - honey - pepper - 2 tablespoons of - soy sauce.
Utensils：
- 1 Oven- ovens 1 Knife- kitchen knives 1 Lid- 1 brush- €6.72 1 dish-
Total time: 1h20 Preparation: 20 min Rest:- Cooking: 1h
Phase 1
The evening before, place the thigh in your rectangular or oval dish andcut the thigh several times, inserting a piece of garlic (use the knife to spread the slit and push with your fingers).
Phase 2
Spread mild mustard all over, sprinkle with herbs, cover with aluminum foil and put in the fridge until the next day.
Phase 3
The next day, remove from the fridge at least a good hour before cooking.
Phase 4
Preheat your oven to 180°C (forced air heat, 200°C conventional oven I think)
Phase 5
Coat the marinade all over (preferably with a culinary brush, it's easier), add salt to your taste and pour 10 cl of water all around. Place in the middle of the oven for 1 hour, basting with the juice very regularly (add water around when necessary).
Phase 6
Turn off the oven, remove the dish and cover with the aluminum already used for 15 min.
Phase 7
Cut the thigh into slices, place them in the dish andturn them over to soak in the juice. Cover again with the aluminum and put back in the oven for a few minutes.
Phase 8
Serve with vegetables, rice, mash, hash browns or tagliatelle (salad) of your choice.
Phase 9
BON APPETIT!
Utensils：
- 1 Oven- ovens 1 Knife- kitchen knives 1 Lid- 1 brush- €6.72 1 dish-
Total time: 1h20 Preparation: 20 min Rest:- Cooking: 1h
Phase 1
The evening before, place the thigh in your rectangular or oval dish andcut the thigh several times, inserting a piece of garlic (use the knife to spread the slit and push with your fingers).
Phase 2
Spread mild mustard all over, sprinkle with herbs, cover with aluminum foil and put in the fridge until the next day.
Phase 3
The next day, remove from the fridge at least a good hour before cooking.
Phase 4
Preheat your oven to 180°C (forced air heat, 200°C conventional oven I think)
Phase 5
Coat the marinade all over (preferably with a culinary brush, it's easier), add salt to your taste and pour 10 cl of water all around. Place in the middle of the oven for 1 hour, basting with the juice very regularly (add water around when necessary).
Phase 6
Turn off the oven, remove the dish and cover with the aluminum already used for 15 min.
Phase 7
Cut the thigh into slices, place them in the dish andturn them over to soak in the juice. Cover again with the aluminum and put back in the oven for a few minutes.
Phase 8
Serve with vegetables, rice, mash, hash browns or tagliatelle (salad) of your choice.
Phase 9
BON APPETIT!