Turkey From the Clay Pot

For the turkey from the clay pot rub the meat with a little salt.

Mix the potatoes well with the diced onion and zucchini and a pinch of salt and pepper. Put 2/3 of the vegetable mixture in the dish and place the meat on top.

Spread the rest of the vegetables on the side. Heat the water with the soup powder briefly. Mix well the paprika paste, mustard and tomato paste with garlic, thyme and rosemary. Pour over the meat.

With the lid closed, place in the cold oven on the lowest rack and braise for 1 1/2 h at 220°. Then remove the lid and leave the turkey out of the clay pot for another 1/4 h to brown a bit.

Preparation Tip:

It is best to enjoy an International Lager with the turkey from the clay pot.

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