I scrolled through the recipes on the channel and noticed - well, I almost completely ignored such a wonderful and popular product today as... an Indian leg. In the sense that the drumstick of a turkey.
I honestly like the Indian thigh better. The lower leg is not that harsh, but the presence of a large number of tendons in it spoils the mood. If it is stuffed, then they must be removed from the raw workpiece, which is lazy. And when slicing ready-made, they spoil the whole look.
If you cook as a whole, then they still get in the way... Although, maybe it was me who "got stuck"? After all, an Indian leg... ugh, a turkey drumstick is so tasty and very affordable.
And it's easy to cook. For example, bake it whole. On thyme.
We take:
- Turkey drumstick
- Bunch of thyme
- A couple of tablespoons of mustard
- Salt and pepper to taste
- And half a glass of cream (or sour cream, then which sauce you like best)
How we cook:
As simple as two and two. My legs, salt, pepper and grease with mustard. We line the bottom of the brazier with thyme, or simply put it on a sheet on which we will bake the drumsticks. Thyme - drumsticks. And then we send it to the oven, but not for high heat, but for a small one - 150-160 degrees, for a couple of hours. Depends on the size of the Indian legs - if the turkey was not overgrown, then it can be smaller, if she waved with an accelerator - then a little longer.
When the meat is baked, put it on a plate, cover with foil so that it does not cool down, and pour the juice into a saucepan or frying pan, add cream or sour cream to it and heat it up.
Voila! Delicious meat and no less delicious sauce with thyme aroma and creamy tenderness - ready.
In the same way, you can bake a turkey thigh, but not fillet, but with a bone. However, you can do the same with a chicken leg, the only thing is that you need to cook it less, and that's all.