Clay Pot Turkey with Apple and Herb Stuffing

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Clay Pot Turkey with Apple and Herb Stuffing
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h. 45 min.
Preparation
Calories:
779
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie779 cal.(37 %)
Protein89 g(91 %)
Fat44 g(38 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage1 g(3 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.6 mg(22 %)
Vitamin K3.6 μg(6 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.8 mg(73 %)
Niacin58.7 mg(489 %)
Vitamin B₆2 mg(143 %)
Folate73 μg(24 %)
Pantothenic acid4.9 mg(82 %)
Biotin11.3 μg(25 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C7 mg(7 %)
Potassium1,147 mg(29 %)
Calcium73 mg(7 %)
Magnesium91 mg(30 %)
Iron4.6 mg(31 %)
Iodine7 μg(4 %)
Zinc7.2 mg(90 %)
Saturated fatty acids14 g
Uric acid752 mg
Cholesterol342 mg
Complete sugar7 g

Ingredients

for
8
Ingredients
1 young Turkey (3 kg, ready to cook)
3 Tbsps melted butter
20 grams cold butter
2 Apple
2 Tbsps lemon juice
1 sprig rosemary
3 sprigs thyme
1 sprig Sage
salt
freshly ground peppers
How healthy are the main ingredients?
thymerosemarySageTurkeyApplesalt

Preparation steps

1.

Soak a large clay pot in water for about 15 minutes.

2.

Peel the apples, quarter, cut out cores, cut into pieces and drizzle with lemon juice.

3.

Rub the turkey inside and out with salt and pepper, fill with the apple slices and herbs, then close and secure with kitchen twine.

4.

Place the stuffed turkey with the breast side down in the clay pot and brush with the melted butter.

5.

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.

6.

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).

7.

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.

8.

Serve the turkey with the gravy and the apple stuffing.