Turkey with Ginger in Roman Pot

Separate the turkey meat (we generally take the upper parts of the leg, which are juicy and just as cheap) from the bone and cut into portions, season with salt and season with pepper.

Peel the carrots, cut them into slices, peel and cut the ginger root into slices as well, and layer them together with the garlic cloves and the meat in the saucepan.

Add a little water (wine) and cook in a closed Roman pot at about 200 °C for 120 minutes. The time can be extended almost indefinitely, so don’t worry if the guests don’t arrive in time. Shortly before the end of the cooking time, pour the juice into a saucepan, continue to brown the skin parts on top in the open saucepan, and season and thicken the juice to taste to make the sauce.

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