Roast Stuffed Turkey

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Roast Stuffed Turkey
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Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
836
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie836 cal.(40 %)
Protein92 g(94 %)
Fat41 g(35 %)
Carbohydrates24 g(16 %)
Sugar added0 g(0 %)
Roughage2.4 g(8 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.2 μg(1 %)
Vitamin E4.6 mg(38 %)
Vitamin K13.2 μg(22 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.9 mg(82 %)
Niacin59.9 mg(499 %)
Vitamin B₆2.1 mg(150 %)
Folate107 μg(36 %)
Pantothenic acid5.2 mg(87 %)
Biotin13.2 μg(29 %)
Vitamin B₁₂1.9 μg(63 %)
Vitamin C29 mg(31 %)
Potassium1,263 mg(32 %)
Calcium94 mg(9 %)
Magnesium108 mg(36 %)
Iron5.1 mg(34 %)
Iodine9 μg(5 %)
Zinc7.6 mg(95 %)
Saturated fatty acids10.3 g
Uric acid769 mg
Cholesterol351 mg
Complete sugar8 g

Ingredients

for
8
Ingredients
1 Turkey (3 kg, ready to cook)
½ bunch cilantro
1 lemon (Cut into wedges)
For the stuffing
2 Tbsps vegetable oil
1 tsp freshly grated ginger
2 Lemongrass (Hard parts removed, finely chopped)
1 onion (peeled and chopped)
3 garlic cloves (peeled and chopped)
1 red chili pepper (Seeded and finely chopped)
175 grams fresh Wheat bread
1 small Mango (Peeled, pitted and chopped)
2 tsps freshly chopped cilantro
salt
freshly ground peppers
1 egg
2 Tbsps lemon juice
How healthy are the main ingredients?
gingerTurkeylemononiongarlic cloveMango

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.

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