Turkey braised with onions

6 servings
1 hour 10 min

Halve the turkey legs along the tendons, separating the thigh and lower leg. Generously rub the surface with salt and black pepper ground and leave to marinate at room temperature for an hour. We put a roaster (or a saucepan with a thick bottom) on a medium heat and pour vegetable oil, leave to warm and add butter. Meanwhile, sift flour (160 grams) onto a plate and carefully sprinkle the skin of the legs without shaking off the excess. Put the prepared legs with the outer side down into the roaster and fry only on one side of the legs until brown for 5-8 minutes. We transfer to a plate. We clean and rinse all types of onions, finely chop yellow onions and leeks, leave pearl onions whole, use them later. We peel garlic and celery, cut mine and cut it. Pour yellow onions, leeks (only light parts), celery, garlic into the roaster and fry for 10-12 minutes until ruddy, stirring often, preventing burning. Next, pour in the remaining flour and fry for another 2 minutes. We introduce wine and slowly bring the sauce to a boil. Stirring constantly, boil the gravy until thick. Then add finely chopped thyme, bay leaf and turkey broth, salt and bring to a boil. We return the turkey to the roaster, browned side up, if necessary, add more broth so that the crust remains dry, and simmer the meat until fully ready. We remove the turkey on a plate, and put pearl onions in the sauce for 20-25 minutes. We transfer the onion to the legs, and still boil the gravy until it decreases in volume three times (another 20 minutes). Mix the yolk and cream in a small container and dilute the mass with a glass of hot gravy. Carefully introduce the mixture into the roaster and immediately remove from the heat, since a slight delay can spoil all the work and the sauce will curl up. Filter the finished sauce, pour it back into the pan, add it and season it with pepper to taste. We lay out legs and bulbs there, warm up and serve, sprinkling parsley with greens. Enjoy your meal!