Baked turkey with sauerkraut and potatoes

1. 

potatoes 1.8 lb (800 g)

Peel the potatoes, wash and cut into wheels.

2. 

dried mushrooms 1 oz (30 g)

Soak the mushrooms in water and let them rest for 10 minutes.

3. 

turkey whole leg • salt 2 tsp • ground black pepper 1 tsp

Remove bones, wash, salt and sprinkle with spices four smaller turkey thighs.

4. 

onion 7 oz (200 g) • rapeseed oil 3 tbsp

Clean the onion and cut it into thin wheels. Disassemble and put in a baking dish spreaded with oil.

5. 

sauerkraut- finely chopped cabbage (fermented) 1.8 lb (800 g)

Strain the cabbage and spread on the onion. Add strained mushrooms.

6. 

garlic 3 cloves • water 10 tbsp (150 ml)

Put prepared meat on the cabbage and sprinkle it with cleaned, pressed garlic. Lay potatoes on the meat. Add water, cover and put in a preheated oven. Bake at 180-705°F (375°C) F (375°F (190°C) C) for 1.5 hours.

7. 

Uncover, transfer the meat to the potatoes, put in the oven and bake at 2470°F (1355°C)F (1355°F (1355°F (1355°F (1355°F (735°C)C)C)C))F (1355°F (1355°F (1355°F (735°C)C)C)F (1355°F (1355°F (1355°F (735°C)C)C)F (1355°F (735°C)F (735°F (735°F (390°C)C)))C)) F (1355°F (1355°F (1355°F (735°C)C)C)F (1355°F (735°C)F (735°F (735°F (390°C)C)))F (735°F (390°C)F (390°F (200°C))) C) for 15 minutes. Disassemble and serve partially cooled meat.