1 turkey leg, about 1,5 lb

salt and pepper

10 thin slices of prosciutto di Parma

2 garlic cloves

4 thyme branches

2 laurel leaves

½ cup cider

This turkey preparation results in a very juicy roast. I really like it when the meat, especially delicate one that tend to dry out quickly, s roasted in a bacon  wrap. This time, however, I did the opposite way.  Just stuffed the boneless turkey thigh with Parma ham. The ham infuses  the meat with its slightly salty taste. I rolled the meat into a roll and tied  it tightly with a butcher’s twine. The roast resulted to be crispy on the outside and juicy inside. Outstanding dish, for every day and holiday occasions. It tastes equally delicious being warm or cold.

Remove the bone from the thigh and season the meat with salt and pepper. Put in the fridge to marinate, for one hour but preferably overnight. After having removed from the fridge put the meat on the board, skin side down and cover the meat with slices of Parma ham. Wrap the meat around the filling to create a roll, and then truss the roll tightly with the butcher’s twine. Insert the herbs under the twine, on two sides on the roll.  Put the roll in the baking dish, add the whole garlic cloves and thyme twigs. Pour in the cider and roast in the oven heated to 350 degreed F degrees for about 50 minutes.

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