Clay Pot Turkey with Apple and Herb Stuffing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 779 cal. | (37 %) | ||
| Protein | 89 g | (91 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 3.6 μg | (6 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 58.7 mg | (489 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 4.9 mg | (82 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 1,147 mg | (29 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 7.2 mg | (90 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 752 mg | |||
| Cholesterol | 342 mg | |||
| Complete sugar | 7 g |
Preparation steps
Soak a large clay pot in water for about 15 minutes.
Peel the apples, quarter, cut out cores, cut into pieces and drizzle with lemon juice.
Rub the turkey inside and out with salt and pepper, fill with the apple slices and herbs, then close and secure with kitchen twine.
Place the stuffed turkey with the breast side down in the clay pot and brush with the melted butter.
Cover and slide into a cold oven. Turn oven to 200°C (approximately 400°F). After 30 minutes turn down to 180°C (approximately 350°F). After a total of 2.5 hours, remove the cover and cook another 1 hour until a beautiful brown. Test doneness by inserting a thick needle into the leg; when colorless juice pours out, the turkey is done.
Remove turkey. Cover with foil and let rest for about 10 minutes, then carve, arrange on a preheated platter, cover and keep warm in the oven at 60°C (approximately 140°F).
For gravy, decant cooking juices through a sieve into a small saucepan, boiling down as needed. Remove from heat and whisk in the cold butter in flakes, then season with salt and pepper.
Serve the turkey with the gravy and the apple stuffing.
