Glazed Roast Turkey with Brussels Sprouts and Dauphin Potatoes
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 663 kcal | (32 %) | ||
| Protein | 48.9 g | (50 %) | ||
| Fat | 38.4 g | (33 %) | ||
| Carbohydrates | 30 g | (20 %) |
Ingredients
- For the roast turkey and glaze
- 1 Turkey (3 kg, ready to cook)
- salt
- freshly ground pepper
- 1 bunch Sage
- 4 small Apple
- 4 onions
- 100 grams thinly sliced Bacon
- 600 milliliters Chicken broth (from a jar)
- 2 Tbsps Orange marmalade
- 2 tsps sweet ground paprika
- 6 Tbsps Dark beer
- 100 milliliters Whipped cream
- 3 Tbsps sauce thickener
- For the Brussels sprouts
- 750 grams Brussels sprouts
- salt
- 2 Tbsps butter
- freshly grated Nutmeg
Preparation steps
For the turkey: Rinse the turkey and pat dry. Season inside and out with salt and pepper. Rinse the sage. Rinse the apples, cut in half and remove seeds. Peel the onions and cut into quarters. Loosen the skin on the legs slightly and gently push some sage leaves underneath. Fill the turkey with apples, onions and the remaining sage. Secure openings with skewers or sew together using kitchen twine. Place the turkey on a drip pan of a roasting pan and cover the breast and legs with bacon slices. Bake in a preheated oven at 180-200°C (approximately 350-400°F) for about 3 hours. After 1 hour and pour the broth into the pan.
For the Brussels sprouts: Rinse the Brussels sprouts and cook for about 15 minutes in salted water. Drain. Combine with the butter and season with nutmeg. Keep warm.
For the Dauphin potatoes: Rinse the potatoes and cook for 20-25 minutes in salted water. Drain, let cool and peel. Press the potatoes through a ricer. Mix with the butter and egg yolks until combined. Stir in hot milk if needed. Place the potato mixture into a piping bag fitted with a large wave-shaped tip. Pipe the potato mixture onto a lined baking sheet into portion-sized swirls.
Increase the oven temperature to 225°C (approximately 425°F) last 20-30 minutes of cooking.
For the glaze: Whisk together the marmalade, paprika and beer. Remove the bacon and brush the turkey with the marmalade mixture.
Place the turkey on a platter. Pour the juices through a sieve into a saucepan. Place the potatoes in the oven to brown for about 15 minutes. Whisk the whipping cream with the cornstarch and whisk into the juices. Bring the gravy to a boil and season with salt and pepper. Serve the turkey with the potatoes and Brussels sprouts.
