Braised Turkey Top Leg with Celery Stalks

When cooled, rinse and dry the turkey top leg. Rub with salt and pepper and place skin side up in a roasting pan. Cut the bacon into small pieces and add. Roast in the heated oven at 200 degrees convection 170 degrees gas mark 3 for about half an hour in the open roaster until the crust is golden. In the meantime, clean the celery stalks (save the celery greens), rinse and cut into pieces. Add aniseed schnapps, white wine, chicken soup and aniseed to the meat and close the roaster. Cook for another 45 minutes, adding the celery about ten minutes before the end of the cooking time. Degrease the sauce, fold in the chopped celery and season the sauce with pepper.

Tips: Boiled potatoes

Our tip: Use bacon with a strong flavor – this will give this dish a special touch!

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