Geschmorte Putenkeule or stewed turkey

Geschmorte Putenkeule or stewed turkey

Category: Meat dishes

Kitchen: german

Ingredients
Turkey thigh	1
Onions, leeks
Pepper mix
White wine	0.5 st
Garlic	1 lobule
Soy sauce
Potatoes
Vegetables	optional

Cooking method

• I offer you a delicious, easy to make, almost dietary dish.
• It is done in the oven in a pot or in my dearly loved slow cooker.
• We take the thigh, cut along the joint. Take the top for the dish. You can make soup out of the bottom, or if you have a lot of eaters, use it too ..
• I cut the bones, you don't have to, but it seems to me more convenient to cut the meat after cooking.
• Rub the leg with salt, a mixture of peppers, crushed with a large clove of garlic, pour with soy sauce and wine.
• We leave for a while.
• We clean the required amount of potatoes, cut into wedges. You can add various vegetables to the potatoes.
• Put everything in a slow cooker or in a pot or thick-walled baking pan.
• Cut the onion into half rings.
• Put some oil on a preheated pan. We take out the turkey, lightly shake off the liquid and quickly fry until the color appears.
• I don’t usually do this, but this time I did everything according to the recipe. We take out the turkey, and fry the onions in a pan.
• Spread the onion over the potatoes. Place the turkey on top. You can add 50 ml of water or broth. I don't put in the juice left over from the marinade.
• But turkey juice is enough for cooking.
• 
• We turn on the slow cooker, High mode, that's it, wait 4 hours.
• Or close the pot with a lid and put it in a cold oven at a low temperature, 160 or 170 *, for 3 hours.
• Before the end, it is recommended to remove the lid so that the dish is beautifully browned.
• It turns out the most tender meat.
• 
• The potatoes keep their shape well, everything is soaked in juice, very tasty.
• 
• Bon Appetit!!!

[Lerele]

Interesting recipe,Lerele! : girl_claping: I have already appreciated wine cuisine for some time now.
But I haven't tasted wine with turkey yet. I will definitely cook it - I carefully introduce dietary turkey meat into the ranks of my household.

[MariS]

MariS, here the wine only acts as a marinator, I then pour it out, or rather what remains when the turkey lies down.
In general, this recipe, if you do not fry a piece at first, is very dietary, and with this light frying too, and the meat melts in your mouth.

[Lerele]

Lerele, for a long time this recipe has been in my bookmarks, now I'm going to cook it. The other day I became the happy owner of the Steba multicooker, I think to try it in it. I probably need to cook at 95 degrees, right?

Answer the man, partisan! Svetlana has been waiting for almost a month, she cannot cook, the meat is coming ...
I also want to do in the staff!

[SvetaI]

SvetaI, Arka, the vacation was, forgive the scoundrel, I did not notice
Yes, at 95 it will be fine, I have a hot slow, there is a high in this area. Just take a cover or another or a native one across, all the same it is necessary so that it is not airtight.
I forgot the recipe, I need to buy a leg, for a reminder

A lid? Is an open valve not enough?
And tell me, is it tastier with roasting?

[Arka]

Arka, you know, in my slow meat the meat is covered with a crust, like fried. It seems to me that this is due to the fact that the lid is not tightly closed, the meat does not give off liquid so much. And in a cask with a closed lid, it will not bake like that, but simply stew. Here in the photo, where with potatoes, you can see that even the potatoes are fried, although I put them raw. And in a stem with a lid, this will definitely not work, even with an open valve.
I don’t know what tastes better with roasting, probably yes, but I rarely fry something, I try to do without it, that I don’t remember the taste with roasting
I very rarely do frying in soups.

I also don't fry in soups.
Here's an ambush with meat! I do 90% without roasting, which means the so-called. sealing, and it still loses in taste! And I want not only healthy, but also tasty!
My husband sometimes asks me: Why is this meat today more like boiled meat than stew? You remember, you did it somehow, it turned out so delicious! ..
I told him: Aaaa, so it was done with frying ...
We both sit sadly sigh ...

[Arka]

Arka, and in a slow meat, the meat turns out to be an average between frying and stewing, I don't know how to explain it, but in it it is not boiled at all. Well, unless you cook broth for soup.
Try it in a staff without your own lid, cover with any pan lid.
I'm already wondering whether it will work out as in slow motion, whether the top will gild
I don't have pork or turkey at home to try. One beef. And for tomorrow I want to take mutton from the Turks for a shurpa, I saw it in the topic about the staff and that's all ..

I will definitely tell you. I will buy a thigh, can immediately pulp, no bone.
Next in line after the brisket (beef), otherwise it may die ingloriously

[Arka]

Arka, oooh brisket brisket I also want, but I only have the flesh. We have stopped eating a lot of pork, it’s fatty for us, or something. I even began to make schnitzels from the breast, or chicken or turkey.

[Lerele]

Lerele, Lerelechka! ahhhh how delicious we dined today thanks to you and this recipe! and how stress-free the cooking process was for me ..
Suupeer !!!!! Thank you, Sun, great!
I cooked everything according to the recipe, only I didn't have wine at home .. but even without it. Fine!!!
Girls! everyone to cook this miracle immediately! the not always pleasant specificity of the turkey has disappeared somewhere, Juicy and very fragrant meat and very tender and crumbly potatoes.
Ir, and what vegetables can you still add there?
Now I looked more closely at the photo, in my opinion the skin is in place, but I took it off for some reason. Maybe we should not

[Mirabel]

Mirabel, uraaa !!! And thanks for such praises
Wine can be replaced with diluted lemon juice, recently I have been buying pomegranate sauce from the Turks, marinated with it.
And any vegetables go, I have been doing vegetable stew for a long time, Christmas trees, I don't remember what I put.
I came up with sour apples to put on my leg, now I need to buy it, but the idea is maturing.
I don’t take off the skin, we throw it out later, my husband doesn’t like it, but I would eat it, but it’s greasy, and I want to lose weight.

And I finally bought the thigh pulp, and transferred it to ... ham

Buy more and make

[Mirabel]

Mirabel, and in what did you cook? In the Staff or in the slow?

[Ninelle]

Ninelle, In slow motion.

I still doubt about Shteba, only if the lid is not closed, the lid in the slow lid is ordinary, not tight, even everything in it will blush. And if you tightly close the lid from the stems, then the couple will have nowhere to go, and the food will be "wet", without crust and without browning.
If you stew the meat with sauce, then it's great, but if it's a piece, I don't even know.

Thank you girls

Svetlana has been waiting for almost a month, she cannot cook, the meat is coming ...

So a whole year has passed! And I never got to this recipe. I will still have to try

[SvetaI]

SvetaI, you, like me, put recipes in the bins, but my hands do not reach.
Right now I shook them to the competition, thanks to him, such an opportunity to welcome them again

I put it in the headquarters at night. Shanks. With potatoes, carrots and sour apples. Seasoned with onions, garlic, fennel, salt, olive oil.

[Arka]

Arka, and the door to the kitchen is closing ?? And then it's hard to sleep under the aromas
How delicious you wrote

I've already sniffed and seen enough. It looks very nice! I will appreciate the taste for lunch.
Here's a report from the saucepan

And my kitchen door doesn’t

Added on Tuesday 04 Oct 2016 03:11 PM

The shanks turned out like baked - ruddy. But the meat itself is rather dry, although it breaks down into fibers, probably the point is in the meat itself. The turkey and apples put in a lot of juice.I think that because of the malic acids, the potatoes remained intact at the highest degree of baking, and the carrots are strong enough, which I really liked, since I prefer aldente to softened vegetables. I popped out my son and ate all the carrots, I don't even know its taste, I just tasted it by touch.
Thank you, dear, for such a "stove method"!

Added on Tuesday 04 Oct 2016 03:17 PM

Ahh, the most important thing about the staff: I closed the lid normally, the valve was in the open position. Time 5:30 at t = 96, was on heating for 3 hours, until it turned off.

[Lerele]

Lerele,
Do you need to salt and pepper potatoes?
Or is he enough of the turkey juice?

Slow Cooking Russell Hobbs 19790-56, 3.5 hours * 2 *
I had turkey drumstick steaks. It turned out juicy and soft, even though you eat with your lips, the potatoes are soft and tasty, soaked in juice from the meat.
I liked it very much, thanks, Ira

Irishek, run here, they brought you a report, and I'm looking at the recipe.

[brendabaker]

brendabaker, you did it very well !!!
Rada-dms, oh, I have to do it too, just buy a turkey's leg, something a long time ago I did not take a checker in my hands I didn’t cook that, And it’s very tasty.
I just changed the shops, which are close, before in a roar I took these legs, now the roar is far away.