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For a start, I deboned the turkey leg.
I added the spice (Fuchs) turkey base and left it in white wine for 2-3 hours.
While the meat was marinating, I cleaned the carrot, celery, I cut them into juliennes, but coarser. Don't think that I cleaned them for 2-3 hours.
After this period, I took out the meat, put it on a wooden lid, seasoned it a little more.
I placed the vegetables nicely on the meat, rolled them tightly and tied the roll with string.
In a ceramic bowl greased with a tablespoon of oil (I used olives) I put the meat roll, a bay leaf and the sauce to marinate the meat.
I covered the vessel with foil and put it in the oven for an hour and a half.
After an hour I took out the foil and every quarter of an hour I turned the roller to brown on all sides.
I served it with pickles.