Turkey – healthy meat, but rather boring, without a pronounced taste. And the turkey legs also strive to dry whenever you send them to bake. All these circumstances prompted us to experiment with the shins and give them a chance for a bright taste and juiciness.
We went through and tried several cooking methods, including long-term baking at low temperature, cooking in a baking sleeve, and more. As a result, the turkey managed to get the most juicy and bright in taste when the legs were first aged in the marinade and then baked with various additives, giving the dish aroma and taste.
The best effect was marinated in cling film.
Mix for turkey marinating based on one drumstick:
1 sour apple, preferably antonovka
1 orange (can be replaced by a press of squeezed orange)
salt, black pepper – to taste
Salt and pepper the turkey leg to taste. Finely chop the apple. If you use an orange, then chop it finely, trying to preserve all the juice, and then mix with the apple. If you use a cake – just mix it with an apple. Spread a large piece of cling film on the table and lay half of the fruit mixture on it. Put the drumstick on top and the other half of the fruit on top. Now tightly wrap the turkey in film. Put it in the refrigerator for the night, or better and for the whole day, if your time is running out.
After the turkey is marinated, you need to prepare it for baking in foil.
We will bake with toppings. There are various options how they can be made. For example, it can be shallots + Provencal herbs + soy sauce + honey + cilantro. Or orange juice + smoked paprika + bacon.
Topping a la classic – prune.
prunes – 10 pcs. (or more to taste)
blackcurrant juice – 2-3 tablespoons
honey – 1 tsp
rosemary – 1 sprig
sweet apple – 1 pc.
red onion – 1 pc.
In order to bake a leg with prunes, you will need another important ingredient that will make the turkey simply enchanting. This ingredient is blackcurrant juice. If you don’t have such juice on hand, you can probably get pureed blackcurrant. It will need to be diluted very slightly with water to the consistency of liquid sour cream. If you will use blackcurrant with sugar, then skip the step of lubricating the feet with honey! Your currant is already so sweet!
Put the leg, after removing the apple-orange mixture from it, on a sheet of foil, in which we will then bake the turkey. Lubricate with currant juice, lay the prunes on the sides of the legs. Wrap your foot in foil so that closer to the end of cooking you can open it without any problems.
Bake 1 hour at a temperature of 180C, if the leg is especially large, then increase the time to 1 hour 15 minutes. Then slightly open the foil and grease the leg with honey using a culinary brush. When using mashed currants, simply open the foil without lubricating it. Put chopped red onions and an apple sliced in quarters into the opened foil around the leg. put rosemary on top of the leg itself. Without closing the foil, put in the oven for 15 minutes, increasing the temperature to 200C.