Roast Turkey

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Roast Turkey
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Health Score:
69 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 5 h.
Ready in
Calories:
982
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie982 cal.(47 %)
Protein99 g(101 %)
Fat53 g(46 %)
Carbohydrates27 g(18 %)
Sugar added5 g(20 %)
Roughage1.9 g(6 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.6 μg(3 %)
Vitamin E3.1 mg(26 %)
Vitamin K14.4 μg(24 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.9 mg(82 %)
Niacin62.2 mg(518 %)
Vitamin B₆2.1 mg(150 %)
Folate97 μg(32 %)
Pantothenic acid5.5 mg(92 %)
Biotin15 μg(33 %)
Vitamin B₁₂2.2 μg(73 %)
Vitamin C9 mg(9 %)
Potassium1,264 mg(32 %)
Calcium129 mg(13 %)
Magnesium109 mg(36 %)
Iron5.4 mg(36 %)
Iodine13 μg(7 %)
Zinc8.1 mg(101 %)
Saturated fatty acids17.9 g
Uric acid792 mg
Cholesterol430 mg
Complete sugar8 g

Ingredients

for
8
Ingredients
1 Turkey (4 kilograms or 8.8 pounds)
salt
freshly ground peppers
1 lemon (juice)
3 Tbsps freshly chopped parsley
2 onions
4 Tbsps butter
6 slices white bread
100 milliliters milk
2 eggs
1 Tbsp freshly chopped Sage
1 tsp Curry powder
750 milliliters chicken stock
2 Tbsps butter
2 Tbsps sugar
1 Tbsp cornstarch
How healthy are the main ingredients?
white breadsugarparsleySageTurkeysalt

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). 

2.

Season turkey inside and out with salt, pepper and lemon.

3.

Peel and mince onions. Rinse turkey liver, pat dry and mince. Sauté onions in 1 tablespoon hot butter, stir in liver and parsley.

4.

Remove and discard bread crusts. Cut bread into cubes and combine with milk, eggs and sage. Season with salt and pepper and stir in liver mixture. 

5.

Pour filling into turkey and secure opening with kitchen twine. 

6.

Place turkey in a large roasting pan. Melt remaining butter and stir in curry. Brush onto turkey. Coat a sheet of aluminum foil with mixture and press onto turkey. 

7.

Bake for 3.5-4 hours.

8.

Add rinsed stomach, heart and neck to pan after about 1.5 hours of cooking time. Baste turkey with pan juice. 

9.

After 3.5 hours, test doneness by pricking meat to release juice. If juice is colorless, meat is done. Otherwise, continue to bake, checking back frequently. 

10.

Remove from oven and let rest covered with foil. 

11.

Skim off fat from pan sauce. Deglaze pan with remaining broth and pass through a sieve and into a saucepan. Boil and reduce. 

12.

Combine cornstarch and 2 tablespoons water. Wisk into pan sauce to thicken. Season with salt and pepper.

Slice turkey and serve drizzled with pan sauce.