This dish gives a totally new meaning to eating turkey. You don’t need any special occasion to make it, its easy to make and very cheap. You hide the garlic and the apricot inside the meat, season with fresh herbs and lemon then seal in the flavor with bacon so nothing can escape during cooking. The turkey is moist, tender and extremely delicious – not to mention the golden gravy.
2 turkey thighs
250 g smoked bacon rashers
20 cloves of garlic
100-150 g dry apricot
100 ml dry white wine
small bunch of thyme
zest and juice lemon
Preheat the oven to 210°C and prepare your deep clay pan (Roemertopf) with water or a deep baking tray greased with one tablespoon of butter.
Pull down the skin of the turkey but don’t remove it. Rub some salt and pepper into the meat and with a sharp and narrow knife pierce several times then put garlic or apricot into each hole. Pull the skin back, grate some lemon on it and sprinkle some fresh thyme leaves on top. Cover with the bacon rashes and pour over the lemon juice. Pour some wine next to the meat, cover with a lid or tin foil then cook for 90-100 minutes. Remove the lid and roast for another 20-30 minutes. Wait 10 minutes before carving the meat.
Try out the combination of prune, orange and red wine.