Turkey shin in the oven up the sleeve

4 servings
1 day

A long time ago, I baked a turkey shin in a mustard-onion marinade. Recently I saw a good shin and decided to cook it in another marinade. Thanks to the sleeve, the leg is well baked and keeps it juicy, and rosemary gives the dish a subtle coniferous aroma. If you want the turkey to be crusted, cut the roasting sleeve 5 minutes before turning off the oven and let the meat stand open. During this time, I advise you not to leave the oven and monitor the process.

How to bake a turkey shin up your sleeve? Measure the right ingredients to begin with. Turkeys come in different sizes, so pay attention to this - I indicated the volume in kilograms. According to things, someone can have 1-3 turkey legs. I got 1 shin, as you can see.

Do the preparation of the marinade. There are no secrets and tricks here - you just mix everything in the same container. You can add something else if you wish, for aroma and taste.

Combine honey, soy sauce, mustard, black pepper and salt in a bowl. Add the garlic passed through the press. Mix everything well until smooth. I got this mixture.

Rinse the turkey leg well in running water, tear out the feathers if they are. Dry well with paper towels.

Coat the turkey leg on all sides with marinade. Put the meat to marinate overnight in the fridge. Cover it on top with a lid or cling film.

Transfer the marinated shin along with the marinade to a roasting sleeve. Put the sprigs of rosemary there. Tie up the bag and puncture it in several places to allow steam to escape. Bake the leg in the oven preheated to 180 ° C for about 1. 5 hours. Determine the time and temperature by your oven.