Roast Turkey Dinner

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Roast Turkey Dinner
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4 h. 15 min.


For the turkey
1 small Turkey (about 3 kg or 6.6 pounds)
freshly ground peppers
2 Russet apples
3 onions
5 tablespoons clarified butter
10 Sage (minced)
200 grams Cranberry
3 tablespoons Maple syrup
1 bunch Soup vegetables
1 liter Chicken broth
150 milliliters Currant juice
4 tablespoons Crème fraiche
For the carrots
1 kilogram small carrots
1 onion
2 tablespoons butter
2 tablespoons sugar
75 milliliters Vegetable broth
freshly ground peppers
For the polenta
400 milliliters milk
200 grams Cornmeal
freshly ground peppers
2 eggs
100 grams Parmesan (grated)
vegetable oil (for greasing)
How healthy are the main ingredients?
carrotCranberryParmesansugarMaple syrupTurkey

Preparation steps


For the turkey: Rinse turkey, pat dry and season inside and out with salt and pepper.


Peel, quarter and core apples, then slice into wedges. Peel onions, dice 2 onions and slice remaining onions. Heat 2 tablespoons of butter in a pan and sauté apples and onion rings. Combine apple-onion mixture, 100 grams (approximately 3.5 ounces) of cranberries, sage and maple syrup. Stuff mixture into turkey. 


Rinse and mince soup vegetables. Heat 1 tablespoon butter in a pan and cook vegetables and diced onion. Place vegetables in a roasting pan, add turkey and brush with melted butter. Roast in an oven preheated to 220°C (approximately 425°F) for about 15 minutes. Then reduce temperature to 180°C (approximately 350°F) and add about 250 ml (approximately 1 cup) of chicken broth. Roast for 3 hours, basting with pan juices throughout. 


After 1 hour of cooking, add cranberries and more broth, as needed. 


For the carrots: Peel carrots and slice diagonally. Peel and mince onion.


Shortly before turkey is cooked, heat butter in a pan and cook onion, add carrots and sauté for 3 minutes. Add sugar and caramelize. Deglaze with vegetable stock, cover and simmer over medium heat for about 10 minutes. Season with salt and pepper.

Remove turkey from oven, put on a plate and cover with foil. 


For the polenta: Boil milk. Stir in cornmeal and season with salt and pepper. Simmer over low heat for 10 minutes, stirring often. Remove from heat, let cool slightly, then stir in eggs and Parmesan. Pour onto a greased plate and spread to about 1 cm (approximately 1/3 inch) thick. Let set, then use a cookie cutter to put out stars. Heat oil in a pan and cook polenta stars until golden brown.


Pour turkey pan juices through a sieve and into a pot. Add remaining chicken broth and simmer. Stir in crème fraîche and season with salt and pepper.


Carve turkey and drizzle with sauce. Plate turkey slices with stuffing, carrots and polenta stars. Serve immediately.