ingredienti :
coscia di tacchina
sale grosso
peperoncino
rosmarino
1-2 cucchiai di olio
un spicchi di aglio intero
mettiamo tutto nella teglia e inforniamo coperto per 20 minuti ... e per altri 20-30 minuti senza coperchio
english
Ingredients: turkey leg (this one is smaller than a regular turkey leg, about the size of two chicken legs together), coarse salt, pepper, chili pepper, rosemary, 1–2 tablespoons of oil. You can also add a whole garlic clove (unpeeled) next to the meat just to give aroma, or place it underneath the meat for a stronger flavor.
Place the turkey leg (I removed the skin because I don’t like it, but you can leave it on if you prefer) in an oven tray without water or oil, covered with aluminum foil, and bake it at high heat. After 20 minutes, take it out of the oven and add the tablespoon of oil over the meat, the salt, the small hot pepper—crushed if dried or chopped if fresh—some pepper if you like, and a sprig of rosemary. Cover again with aluminum foil and return it to the oven, this time at medium heat.
After another 20–30 minutes, remove the foil and leave it uncovered in the oven to brown, for as long as needed depending on the size of the turkey piece.
in romana :
ingrediente : pulpa de curca ( e mai mica decit cea de curcan dar e cam cit 2 pulpe de pui la un loc) sare groasa piper ardei iute rozmarin 1-2 linguri de ulei mai puteti pune un catel de ussturoi intreg ( necuratat) linga sa lase numai aroma ... sau sub carne sa lase se gust mai puternic se pune pulpa (eu am curatat pielea pt ca nu imi place dar daca vreti o puteti lasa) in tava pt cuptor, fara apa sau ulei .. acoperita cu folie de aluminiu la foc puternic. Dupa 20 min . se scoate din cuptor se adauga lingura de ulei peste carne, sarea, ardeiul iute mic si strivit dc e uscat sau taiat dc e crud, putin piper dc va place ... si crenguta de rozmarin . Se pune din nou folia de aluminiu si se da iar la cuptor dar de data asta la foc mediu . Dupa alte 20-30 min se scaote folia de aluminiu si se lasa la cuptor neacoperit ca sa se rumeneasca ... cit e nevoie ... depinde cit de mare e bucata de curcan ...