Roast Stuffed Turkey

0
Average: 0 (0 votes)
(0 votes)
Roast Stuffed Turkey
share Share
print
bookmark_border Copy URL
Health Score:
Health Score
7,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
352
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie352 kcal(17 %)
Protein17.22 g(18 %)
Fat10.43 g(9 %)
Carbohydrates50.76 g(34 %)
Sugar added0 g(0 %)
Roughage2.72 g(9 %)
Vitamin A146.3 mg(18,288 %)
Vitamin D0.53 μg(3 %)
Vitamin E3 mg(25 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.19 mg(17 %)
Niacin5.21 mg(43 %)
Vitamin B₆0.38 mg(27 %)
Folate59.55 μg(20 %)
Pantothenic acid0.51 mg(9 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0.75 μg(25 %)
Vitamin C71.9 mg(76 %)
Potassium343.8 mg(9 %)
Calcium35.35 mg(4 %)
Magnesium25.14 mg(8 %)
Iron2.49 mg(17 %)
Iodine13.95 μg(7 %)
Zinc0.91 mg(11 %)
Saturated fatty acids1.63 g
Cholesterol62.31 mg
Author of this recipe:

Ingredients

for
8
Ingredients
1
turkey (3 kg, ready to cook)
½ bunch
1
Lemon (Cut into wedges)
For the stuffing
2 tablespoons
1 teaspoon
freshly grated Ginger root
2
Lemongrass stalks (Hard parts removed, finely chopped)
1
Onion (peeled and chopped)
3
Garlic cloves (peeled and chopped)
1
red Chile pepper (Seeded and finely chopped)
175 grams
1
small Mango (Peeled, pitted and chopped)
2 teaspoons
freshly chopped cilantro leaf
freshly ground Pepper
1
2 tablespoons

Preparation steps

1.

Preheat the oven to 190°C (approximately 375°F).

2.

For the stuffing: Heat the oil in a pan and saute the ginger and lemongrass for 2 minutes. Add onion, garlic and chile and cook until the onion is soft, about 5 minutes. Remove from heat and mix with the other stuffing ingredients. Loosely spoon the stuffing into the neck cavity cover with the skin and sew or use turkey skewers to close. Shape the remaining stuffing into balls. 

3.

Place the half bunch of cilantro with lemon wedges into the abdominal cavity of the turkey.

4.

Weigh the turkey and allow 15 minutes of roasting time per pound. Place the turkey, breast-side down in a greased roasting pan and roast for the calculated time. Bake the balls of stuffing alongside the turkey until cooked through, about 20 minutes.Turn the turkey breast-side up 30 minutes before end of cooking. Poke the turkey in between the drumstick and thigh and if the juices run clear the turkey is done.

5.

Remove the finished turkey, put on a platter, tent with foil and let stand 15 minutes before carving.