Scented Turkey recipe

 

  1. Dice the bacon. Wash the sage, bay leaf and Rosemary. Clean unpeeled garlic cloves with a cloth: whole garlic releases a more delicate flavor when cooking.
  2. Heat oil in a pot, add herbs, diced bacon and garlic and sauté. After a few minutes add turkey legs, turn them and allow to brown all around.
  3. Meanwhile scald the tomatoes, pass them through cold water and peel; then dice them and add them to the turkey. Stir and continue cooking for 20 minutes. Season and pour wine.
  4. Close the pot, pressurize it at high heat and reduce heat to a minimum as soon as the valve begins ringing. From that moment, cook from 35 to 40 minutes.
  5. Once cooking is done, allow steam to escape and open pot. Verify beef’s cooking by pricking with a fork: it will be done when pink liquid doesn’t seep through the holes.
  6. Place turkey legs in a hot dish and keep warm.
  7. Strain the juice and pour it on the turkey. Serve immediately along with mashed potatoes.
-  1 kg of turkey legs
-  Salt and pepper
-  3 medium tomatoes
-  3 garlic cloves
-  50 g of bacon
-  3 tbsp of extra virgin olive oil
-  2 bay leaves
-  1 rosemary stick
-  1 sage stick
-  85 ml of white dry wine

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