Turkey Drumstick in Clay Pot

The preparations for the Thanksgiving Dinner went on the day before.

I bought a piece of drumstick, about 1 kilo. I did not want a lot of work, so I looked for a method with little fuss.

I have an clay pot, a Römertopf, or Roman cooking ware. You only have to submerge it in cold water for 30 min. The clay pot does not need any more preparation.
Just layer veggies and meat in and pour some liquid on top. Close the lid and set it into the cold oven. Then heat it up and cook. The cooking time starts, when your oven reaches the temperature.

This type of cooking is ancient. You will find clay pots in lots of other countries. A Tagine in Morocco is one of them. In these countries the clay pots are in daily use. Ours are mostly forgotten.

Recipe for 2:
1/2 turkey drumstick about 1 kg
3 onions
2 cloves of garlic
2 carrots
1/5 celeriac
6 cm white from a leek
5 cherry tomatoes
1 Japanese long eggplant
250 ml sweet white wine
Salt and pepper
1 red chili
4 slicey cured ham
4 tsp marmelade or pumpkin jam

Water the clay pot.
Clean the drumstick and season it. On top smear the jam and cover with ham.
Cut the onions into rings, chop the other veggies and put everything in the bottom of the pot, season.
Place the turkey on top and carefully pour the wine in.
Close the lid and place the pot the lower shelf of the COLD oven.
Heat the oven to 200 C fan, when it has reached the temperature, cooking time will be 1: 50 min.

Fish it out of the pot and get rid of ham and jam. Set aside.
Gravy:
1 1/2 tsp flour
2 tsp butter
300 ml chicken stock.
Make a roux and add half of the veggies and the liquid from the clay pot and mash everything into a thick gravy

Serve the Thanksgiving Dinner with sweet corn, potato mash and cranberry sauce.