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Turkey In A Romertopf Claypot


Soak a claypot in cold water for about 30 mins. Then drain and dry well. (You can instead use a Dutch oven casserole.) Heat oil in a non-stick pan and gently saute onions and 4 crushed garlic cloves. When ready, put in claypot. At the same time, cut remaining garlic into slivers, make slits in turkey and then insert garlic and rosemary. Lay prosciutto on top of turkey, tucking edges under, and place on top of onion). Sprinkle with seasonings and add bay leaves and stock. Cover and put in oven. Then turn temp. to 180°C and cook on middle shelf for about 11/2 hours, until the juices run clear when pierced with a sharp knife. (Don’t preheat oven if using a claypot.) Remove turkey and rest for about 10 mins. Taste sauce for seasoning. Then slice turkey and serve with plenty of onion sauce.


1 tbsp olive oil 4 red onions, sliced 7 garlic cloves 1 small turkey breast small sprigs of rosemary 8-10 slices of prosciutto rock or sea salt freshly ground pepper 2 bay leaves 1 cup chicken stock

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