Roast Turkey with Apricot Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 727 cal. | (35 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 14.7 mg | (123 %) | ||
| Vitamin K | 41.7 μg | (70 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 41.9 mg | (349 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 32.6 μg | (72 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,729 mg | (43 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 392 mg | |||
| Cholesterol | 165 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 1 Red onion
- 200 grams dried Apricot
- 3 Tbsps vegetable oil
- 1 Orange (juiced)
- salt
- freshly ground peppers
- 1 kilogram turkey breasts
- vegetable oil
- 2 onions
- 2 carrots
- 200 grams Celery root
- 1 Parsnip
- 350 milliliters chicken stock
- 2 Tbsps honey
- 2 tsps cornstarch
- 150 grams Whipped cream
- freshly chopped parsley (to sprinkle)
Preparation steps
Peel the red onion and dice. Chop the apricots. Sweat the onion in 1 tablespoon oil for 1-2 minutes, until translucent. Add the apricots and deglaze with 1/2 the orange juice. Remove from the heat and season with salt and pepper.
Rinse the meat, pat dry and butterfly. Gently pound out into a rectangle 2 cm (approximately 3/4 inch) thick. Spread the apricot mixture over the meat, roll up into a roulade, securing with butcher's twine and season with salt and pepper. In a roasting pan, sear the meat in the remaining oil until golden brown on all sides.
Preheat the oven to 160°C (approximately 325°F).
Peel the onions, carrots, celery root and parsnip and dice. Distribute around the roulade and roast for 20 minutes. Add the broth and roast for 1 hour, basting with the remaining orange juice and honey.
Remove the roast from the oven, discard the butcher's twine and let rest, covered with foil, for 5-10 minutes. Meanwhile, strain the pan drippings into a clean saucepan and bring to a boil. Whisk the cornstarch and sour cream together, add to the saucepan and cook until thickened. Season with salt and pepper.
Slice the roulade, sprinkle with parsley and serve with the pan sauce.
