Arrosto morto di gallinaccio

Name: Arrosto morto di gallinaccio (Turkey pot roast)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: scant 1 cup (200 ml) meat or vegetable broth; scant 1 cup (200 ml) meat or vegetable broth; 2 tablespoons intensely fruity extra-virgin olive oil; freshly ground pepper; 1 bay leaf; salt; leaves from 1 sprig thyme; leaves from 1 sprig thyme; leaves from 1 small bunch marjoram; leaves from 1 small bunch marjoram; 1 slice pancetta; needles from 1 sprig rosemary; 1 turkey leg, about 1¾ pounds (800 g); 2 garlic cloves

Turkey pot roast

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

2 garlic cloves
1 turkey leg, about 1¾ pounds (800

Europe
Italy
Main course
Mediterranean
Gluten-free

Method

Sliver the garlic cloves. Make small slits all over the surface of the turkey leg and insert slivers of the garlic together with a few rosemary needles into the slits. Chop together finely the pancetta and the marjoram and thyme leaves. Put everything in a bowl, add a pinch of salt, the bay leaf, and a generous grinding of pepper. Spread this mixture evenly on the turkey and put the turkey in a