There are many ways to cook the turkey leg, and here we propose to savor the meat with the beer, foe an unusual taste, a bit bitter, in cooking in the beer, and then accompanied by vegetables.
This is a very lean meat, delicate and perfect for who does have problem with cholesterol or diet.
For this recipe, we used light beer as the main ingredient for marinating and then to be reused for cooking, so as to give the meat a slightly bitter aftertaste, but at the same time a very special taste.
Instructions
- Peel two cloves of garlic (1), then chop it (2), and leave aside on a saucer (3).
- Take the leg of turkey and make some deep cuts on the outside of the meat (4), then fill the slits with the garlic (5) and fresh rosemary (6).
- Now pour part of the beer into a bowl (7) and dip in the turkey leg (8). Finish to pour the beer up to cover the meat (9). Let marinate in the fridge for a couple of hours.
- Take a terracotta casserole and place in the turkey leg (10), then top with the marinade (11), and sprinkle with white pepper (12).
- Add some salt (13) and pour in three tablespoons of extra virgin olive oil (14). Cover with the lid (15) and cook over moderate heat for about an hour and a half. Before the end of cooking, increase the flame of the stove, to let the beer reduce and have a nice sauce. Once done, serve hot on table, with some sauce on top.
Recipe Notes
