Turkey leg and thigh
Salt and pepper
500 g of Brussels sprouts (if you’re not a big fan, you can also use French beans instead)
4 carrots roughly sliced
Half a tsp of turmeric
Oven pre-heated at 160º C
A large roasting pan that can go over the stove
Start by rubbing salt and pepper on the turkey, I tend to use rock salt as it’s more flavoursome.
In a roasting pan add two tbsp of vegetable oil, and over the stove start colouring both sides of your turkey until golden brown, add the onion and thyme and let them cook for a minute, then add the turmeric and stir it well into the pan. Off the stove pour 250 ml of boiling water and pop your turkey into the oven and let it slow cook for a good 3 hours. Half way through the cooking time add your carrots and Brussels sprouts (At that point you may need to top up with a bit more boiling water, no more that a 100 ml). Once cooked, your turkey will literally fall off the bone and your sauce should be velvety (a thick gravy like appearance).
And that is it! Enjoy with roast potatoes.
Tip: use a good free range turkey for this. Leech and Sons at Burwash Manor provide the most amazing meat for example.