Soak the clay pot in cold water for about 15 min.
Rinse and dry the meat. Rinse lemon in hot water and grate dry. Grate peel thinly with a kitchen grater or cut into tender strips. Squeeze lemon.
Rub meat with lemon shavings, salt and pepper and drizzle with juice of one lemon.
Peel onions and cut into wedges. Clean, rinse and drain Brussels sprouts. Peel and rinse potatoes and cut into cubes.
Mix onions, Brussels sprouts and potatoes in clay pot. Add bay leaf and rosemary. Season everything heartily with salt, pepper and nutmeg. Add water and chicken broth. Place turkey leg on top. Close the lid.
Put the clay pot on the roasting rack in the cold oven. Turn on the stove. Roast turkey leg for about 2 hours.
From time to time carefully turn vegetables and potatoes to the other side. After 1 3/4 hours of cooking, remove the lid from the cooking pot and finish roasting the turkey leg until crispy.
Drink: cool beer.
E-kitchen stove: degree: 225
Gas: level: 4
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