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Recette
Roasted turkey leg with spiced honey
Guy Ravet
Guy Ravet est le chef exécutif du Grand Hôtel du Lac à Vevey. Président des Grandes Tables de Suisse, il a décroché 17 points d'emblée.
Ingrédients
1 turkey leg
Brine
200 cl water
135 g salt
65 g sugar
5 g ground cumin
5 g ground coriander
5 g paprika powder
2 g ground nutmeg
Glaze
5 cl soy sauce
5 cl olive oil
50 g honey
20 g ketchup
5 g paprika powder
1 g piment d’Espelette
Préparation
- Combine all the brine elements in a pot and bring to a boil, set aside and let cool completely. When cold, add the turkey leg making sure it’s fully soaked. Put in the fridge for at least 12 hours.
- The next day, remove the turkey from the brine, rinse with water and dry with paper.
- In a pan, heat some oil and and the turkey on the skin side, get a nice coloration and turn it, deglaze with white wine and bake in the oven at 180°C for 75 minutes.
- For the glaze, combine all the elements.
- After 75 minutes of baking, start brushing the turkey with the glaze and continue baking for another 15 minutes at 160°C, adding glaze every 5 minutes. Remove from the oven and let it rest for at least 20 minutes before serving.
Guy Ravet, Grand Hôtel du Lac, Emotions par Guy Ravet, Vevey
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