Composition / ingredients
Cooking method
1. Wash and dry the turkey leg.
2. Cut the onion half into slices.
3. Marinade. Put all the ingredients in a blender bowl and grind to a uniform mass.
4. Rub the turkey leg with the resulting mass, trying to smear the meat with marinade under the skin.
5. Pour a little olive oil on the foil folded in half, put the chopped onion. Put the turkey leg on top. Arrange the thyme and rosemary sprigs on the sides. Wrap the turkey in foil.
6. Put the turkey pan in preheated to 200Remove from the oven and bake until ready for about 1.5 hours, periodically watering the leg with the released juice. You can check the readiness by puncturing the meat with a knife in the thickest part: the released juice should be transparent. 40 minutes before the foil is ready to open and cook until a browned crust (in the last 10 minutes I turned on the top grill).
7. Decoration. Cut half a lemon into thin slices. Wash and dry the herbs.
8. Put lemon slices, thyme and rosemary sprigs on a plate, put the finished leg on top and cut it into slices.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Rosemary - 131 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Zira - 112 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Paprika - 289 kcal/100g
- Rosemary fresh - 131 kcal/100g
- Chili pepper - 40 kcal/100g
- Dijon mustard - 143 kcal/100g
- Turkey thigh - 144 kcal/100g
