Turkey Thigh Slow Cooked in the Oven

Ingrédients

• 1.25 kg turkey thigh joint
• 1 tbsp olive oil
• plenty of salt and black pepper (to season)
• 2 carrots (roughly chopped)
• 1 large onion (roughly chopped)
• 250 ml chicken stock (made from a stock pot)
• 2 tbsp cornflour
• 2 tbsp cold water

Préparation

1. 1

   Season: Preheat your oven to 150°C fan. Pat the 1.25 kg turkey thigh joint dry. Rub the skin and underneath the joint with 1 tbsp olive oil, plenty of salt and black pepper, ensuring it is well seasoned all over.

2. 2

   Vegetables: Chop 2 carrots and 1 large onion and place into a deep ovenproof dish.

3. 3

   Trivet: Sit the turkey thigh joint directly on top of the vegetables.

4. 4

   Stock: Pour the 250 ml chicken stock into the dish, to cover the vegetables but does not cover the turkey.

5. 5

   Foil: Cover the dish tightly with foil, making sure no steam can escape.

6. 6

   Baste: Cook in the oven for 3 hours at 150°C fan, basting the turkey halfway through the cooking time.

7. 7

   Remove the foil and increase the oven temperature to 180°C fan.

8. 8

   Skin: Return the turkey to the oven for a further 20 minutes, or until the skin is golden and crisp.

9. 9

   Rest: Remove the turkey from the dish and place it onto a chopping board. Cover loosely with foil and allow it to rest for at least 30 minutes.

10. 10

    Mash: While the turkey rests, use a masher to press the vegetables into the cooking juices.

11. 11

    Saucepan: Sieve the liquid to remove any vegetable lumps, then pour the gravy into a saucepan.

12. 12

    Gravy: Mix 2 tbsp cornflour with 2 tbsp cold water to form a slurry. Whisk it into the gravy while bringing it to the boil, stirring until thickened.

13. 13

    Slice the turkey thigh into your desired thickness.

14. 14

    Serve with the gravy and your favourite roast dinner side dishes.