Turkey shin in foil in the oven

3 servings
2 hours

How to bake a turkey shin in foil? Prepare the necessary ingredients. The size and weight of the lower legs depends on the age of the bird. I had one shin weighing just over 1kg. But you can replace it with two weighing 500 g. Not fundamentally. Instead of individual spices, you can take a ready-made mixture of turkey spices (or chicken for an extreme occasion). But keep in mind that the finished mixture already has salt and pepper, so you need to additionally salt/pepper the meat with caution.

Wash the turkey shin, dry with paper towels or napkins.

Melt the butter in a microwave or in a water bath.

Add paprika, curry, dry garlic, ground pepper and salt to the melted butter. Mix everything. Dry garlic can be replaced with 2-3 cloves of fresh garlic passed through the press. However, it is worth considering that pieces of fresh garlic can burn after the foil unfolds. Therefore, when baking meat in marinade, I usually replace fresh garlic with dry garlic. And I use fresh cloves for spying.

Rub the shin with a spiced oil marinade and leave for 20-30 minutes. Gradually, the oil will begin to set and the marinade will firmly stick to the lower leg.

Place the turkey on a double large sheet of foil, coat with the remnants of the marinade from the plate and wrap thoroughly to prevent the juice from leaking out during baking.

Transfer the shin in foil to a baking tray or baking dish and place in an oven preheated to 180-190 ° C for 1 hour.

Then unwrap the foil and bake the shin for about 20-25 more minutes until a ruddy golden crust appears. You can, if desired, water the meat with juice from the bottom of the mold.

Transfer the finished shin to a dish, cut into portions and serve with the side dish. I served turkey with a side dish of stewed red cabbage with plums. Enjoy your meal!