Recipe detail

Poultry Roast turkey drumstick with root vegetable puree

25.3. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Poultry

Cuisine: English

Program steps

  • Preheating:
  • 150 °C

To view the entire table, move the table to the right.

1
Combination
65 %
time icon Termination by time
time icon 00:50 hh:mm
probe icon 140 °C
ventilator icon 100 %
ventilator icon 
2
Hot air
100 %
time icon Termination by time
time icon 00:30 hh:mm
probe icon 170 °C
ventilator icon 100 %
ventilator icon 

remove the GN container with turkey drumstick

3
Steaming
time icon Termination by time
time icon 00:20 hh:mm
probe icon 97 °C
ventilator icon 50 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
turkey drumstick 2400 g
large onion diced 1 pcs
carrots diced 2 pcs
celery stick diced 2 pcs
garlic cloves 2 pcs
sprig of thyme 2 pcs
sprig of rosemary 1 pcs
bay leave 1 pcs
chicken stock 1 l

Directions

Preheat a Retigo combi oven to 150˚C For the turkey, place the onions, carrots, celery, garlic and herbs in a deep enamelled GN conotainer • 1 large onion, large dice • 2 carrots, large dice • 2 celery sticks, large dice • 2 garlic cloves, bruised • 2 sprigs of fresh thyme • 1 sprig of rosemary • 1 bay leaf Combine the chicken stock and apple juice in a pan and bring to the boil • 1000ml of chicken stock • 500ml of apple juice Place the drumsticks on top of the vegetables and herbs and pour in the hot stock, ensuring half of the turkey drumsticks are submerged and the other half are exposed • 3 turkey drumsticks, 800g each Season the exposed part of the turkey drumsticks with salt and pepper and place in the combi oven for 50 minutes set on combination mode 60% 140°C and 2nd step hot air mode100% 170°C for 30 min. • 1 pinch of salt • 1 pinch of pepper For the root vegetable mash, place the potatoes, carrots and parsnips in a perforated stainless steel GN container and place into the Retigo combi oven set on steam mode 97°C for 20 minutes • 3 large potatoes, peeled and small dice • 4 carrots, peeled and large dice • 2 parsnips, peeled and medium dice Once cooked quickly transfer to a bowl adding the butter, milk, mustard, salt and pepper. Once combined and mash as desired • 30g of butter • 150ml of milk • 1 pinch of salt • 1 tbsp of wholegrain mustard • 1 pinch of pepper To serve, spoon the mash across the centre of a large dish, place the drumsticks with the tips heading up, put a jug of the braising liquid as gravy on the side.

Recommended accessories

Enameled GN container

GN container Stainless steel perforated