Roasted juicy turkey
Difficulty: Medium
Time: 60 min. preparation time, 120 min. baking time
Nutrition: Calories ca 1098 / Protein 158g / Carbohydr. 43g / Fat 22g
Ingredients (6 servings)
| 4 kg | turkey (whole) |
| 200 g | bacon |
| 4 sprigs | marjoram |
| 200 g | white bread |
| 2 stalks | celery |
| 3 | apples |
| 50 g | walnuts |
| 1 | egg |
| 300 g | celery root |
| 3 | carrots |
| 400 ml | chicken broth |
| 100 ml | heavy cream |
| 50 g | butter |
| salt | |
| pepper | |
| olive oil |
Utensils
frying pan, kitchen twine, saucepan, baking dish, oven, sieve (optional), large bowl, whisk, cooking spoon, platter, cutting board, knife
Wine Tip
Rivaner, fine dry, 2013
Thanks to its fine, fruity taste, a young Rivaner with aromas of fresh herbs and green apple goes well with poultry. The ideal drinking temperature of 8 – 9°C (46 – 48°F) best releases the fine minerality and nice spiciness of the young wine.
Step 1
Preheat oven to 160°C/320°F. Season turkey with salt and pepper, both on the inside and outside. Cut bacon into fine cubes. Pick marjoram leaves and chop roughly. Cut white bread, celery stalks, and two-thirds of the apples into small cubes.
oven, cutting board, knife
4 kg turkey / 200 g bacon / 4 sprigs marjoram / 200 g white bread / 2 stalks celery / 2 apples / salt / pepper
Step 2
Sauté bacon in a pan until crispy. Add marjoram and continue to sauté some more. Set aside.
frying pan, cooking spoon
Step 3
Mix white bread, chopped apples, celery stalks, and walnuts with sautéed bacon. Add in egg and mix until combined. Season filling generously with salt and pepper.
large bowl, cooking spoon
50 g walnuts / 1 egg / salt / pepper
Step 4
Stuff turkey with the filling.
cooking spoon
Step 5
Using kitchen twine, securely tie the legs together.
kitchen twine
Step 6
Generously rub the turkey with olive oil.
olive oil
Step 7
Peel root celery. Cut carrots, root celery, and remaining apples into cubes.
cutting board, knife
300 g root celery / 3 carrots / 1 apple
Step 8
Place stuffed turkey into a baking dish. Place carrots, root celery, and apple cubes around the turkey. Bake in a preheated oven at 160°C/320°F for approx. 2 – 2.5 h. Approx. 3 – 4 times during baking , baste with chicken broth. Raise heat to 200°C/390°F during the last 30 min. to brown turkey.
baking dish, oven
400 ml chicken broth
Step 9
Then, transfer turkey to a platter and allow to rest for approx. 10 – 15 min. In the meantime, retrieve liquid from the baking dish and transfer to a saucepan. Add in heavy cream and butter and bring to boil. Cook for approx. 1 – 2 min., constantly stirring. Serve turkey with sauce on the side.
saucepan, sieve, whisk, platter
100 ml heavy cream / 50 g butter
