Roast Turkey
Healthy, because
Even smarter
Nutritional values
Turkey meat contains important protein components (amino acids) such as arginine, histidine and methionine, which play an important role for muscles and cells. Children who are still growing benefit from it in particular. In addition, the meat contains plenty of B vitamins, including B12. Cobalamin is important for cell division and blood formation and supports the Nevernsystem.
The cooked turkey should rest for 10 to 15 minutes before carving. Start with the wings - simply cut off the second joint with a sharp knife. You can cut the breast meat from the breast diagonally in slices with the knife. Finally, separate the thighs by bending one thigh outwards, determining the position of the joint and cutting through it with the knife. Your turkey is carved so easily!
(Percentage of daily recommendation)
| Calorie | 757 cal. | (36 %) | ||
| Protein | 89 g | (91 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 58.7 mg | (489 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 4.9 mg | (82 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 1,163 mg | (29 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 748 mg | |||
| Cholesterol | 332 mg | |||
| Complete sugar | 1 g |
Preparation steps
Rinse the turkey and pat dry with paper towels. Preheat the oven to 160°C (approximately 325°F) convection. Rinse the herbs. Season the turkey inside and out with salt and pepper. Place in a deep pan and brush the skin of the turkey with the butter. Distribute the herbs on butter.
Peel the onions, chop coarsely and distribute around the turkey. Pour in the white wine and roast the turkey in the oven about 3.5 hours (about 1 hour per kg, approximately 2.2 pounds). Let rest before serving.
