Rinse the turkey top leg, dry it and season with salt. Heat the oil in a wok made of fireproof porcelain, brown the ground peppercorns in it. Add the turkey pieces and fry them all around. Pour wine and clear soup and cover. Steam at low temperature for 40 minutes, after 30 minutes remove the lid or aluminum foil.
Peel the carrots and potatoes, rinse the broccoli and chop the roots and two-thirds of the green ends of the spring onions. Cut carrots and potatoes in half lengthwise and divide broccoli into roses. Put the carrots and potatoes in the stock, add the leg and cook for 10 minutes with the lid on. Remove the turkey and mix the broccoli florets and halved scallions into the vegetables. Cover and finish cooking for 6 to 8 min.
Meanwhile, skin the turkey top shanks and remove the bones. Cover the meat with aluminum foil to keep warm. Cut the turkey skin into thin strips, add to the roasting pan and roast until the skin strips are golden brown and crispy. Slice the meat and arrange on top of the vegetables in the wok. Sprinkle with the crispy crusts.
Drink Recommendation:
A fresh, fruity Riesling with a zesty acidity, such as a 92 Dürkheim Michelsberg, Kabinett trocken, from the Fitz-Ritter winery in the Palatinate, goes well with this peppery poultry dish.
This old Palatinate winery connects
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