Turkey Roast with Vegetables

Ingredients

• 1.2 kg turkey upper leg with bone (0 turkey upper legs)
• Salt
• Pepper
• 4 tbsp oil
• 0.25 l dry white wine
• 400 g small beetroot
• 2 onions
• 2 Garlic cloves
• 2 organic oranges (including juice)
• 1 tsp grated orange zest
• 0.5 tsp Fennel seeds
• 100 g dried apple rings
• prune fruit
• 2 tbsp raisins
• Lemon juice

Instructions

1. 1.

   Season turkey legs with salt and pepper and sear them in 4 tbsp hot oil in a roasting pan. Deglaze with some wine and roast in preheated oven at 175°C for 25 minutes. If needed, add more wine and baste the legs frequently with the pan juices.

2. 2.

   Peel beetroot and cut into very thin strips. Peel onions and garlic. Dice onions, slice garlic.

3. 3.

   After 25 minutes add vegetables to the legs, pour remaining wine. Add orange zest and fennel seeds and cook for another 40 minutes.

4. 4.

   Quarter apple rings, split prunes. Add dried fruit with orange juice to the legs, raise temperature to 225°C and roast for an additional 20 minutes.

5. 5.

   Then let rest in turned-off oven for 5-10 minutes. For serving, separate meat from bone, slice into pieces. Season vegetables with lemon juice, salt and pepper. Serve meat with vegetables and mashed potatoes.