Roast Turkey with Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,032 cal. | (49 %) | ||
| Protein | 93 g | (95 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 2.4 μg | (4 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 61 mg | (508 %) | ||
| Vitamin B₆ | 2.5 mg | (179 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 6.3 mg | (105 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 104 mg | (109 %) | ||
| Potassium | 1,899 mg | (47 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 14.3 g | |||
| Uric acid | 794 mg | |||
| Cholesterol | 341 mg | |||
| Complete sugar | 34 g |
Ingredients
- Ingredients
- 4 Oranges
- 4 onions
- 2 sprigs rosemary
- 4 sprigs thyme
- 1 Boy Turkey (about 3-3.5 kg)
- salt
- peppers
- For the gratin
- 1 kilogram Sweet potato
- 60 grams soft butter (for the molds)
- 200 milliliters Buttermilk
- 2 Tbsps freshly chopped rosemary
- salt
- peppers
- For the chutney
- 1 onion
- 400 grams Kumquat
- 1 Tbsp vegetable oil
- 100 milliliters apple cider vinegar
- 80 grams brown sugar
- salt
- cayenne pepper
Preparation steps
Preheat oven to 180°C (approximately 350°F).
Peel the oranges, remove the strings and cut into pieces. Set the juice from the remaining pulp aside for the gratin. Peel the onions and chop roughly. Rinse the herbs, shake dry, pluck and chop finely. Mix with the onions and oranges and season with salt and pepper.
Rinse the turkey and wipe dry. Season inside and out with salt and pepper. Fill with the orange marination. Tie with a kitchen string. Add the turkey to a buttered roasting dish with the breast side up and cover with a damp cloth. Cook on the bottom rail of the preheated oven for 2-2.5 hours. Sprinkle the turkey occasionally during cooking with the remaining melted butter. Pour a little water if necessary. During the last 45 minutes remove the towel and let the skin brown.
For the gratin: Peel the sweet potatoes, rinse and cut into thin slices. Layer in fans with butter to form 6-8 gratin portions. Mix the squeezed orange juice with the buttermilk and rosemary. Season with salt and pepper. Pour over the potatoes so that they are almost completely covered. Cover with the remaining butter in small pieces. Bake in the oven for about 35 minutes until golden brown.
For the chutney: Peel the onion and chop finely. Rinse the kumquats and slice. Fry the onions in hot oil until translucent. Mix in the kumquats and pour in the vinegar and 150 ml of water. Stir in the sugar and let simmer until the sauce thickens. Stir occasionally for about 30 minutes. Season with salt and cayenne pepper. Allow to cool.
Serve the turkey on a platter, remove the kitchen string and include side dishes.
