Roast Turkey with Bacon Sausages
- For the turkey
- 1 Turkey (2 1/2-3 kg)
- 1 tsp salt
- 1 tsp white peppers
- 1 tsp sweet paprika
- 3 sour Apple
- 200 grams chopped Hazelnuts
- 100 grams Marzipan
- 2 generous pinches Ground cinnamon
- ½ lemon (juice)
- 0.333 l prepared Chicken broth
- 80 grams butter
- ⅛ l white wine
- 150 grams Chestnut puree (in a can)
- 200 grams Whipped cream
- 2 Tbsps Cognac
- vegetable oil (to fry)
- bay leaves
- For the bacon sausage
- 20 Mini sausages
- 20 small slices Bacon
- 1 Tbsp butter
Preheat oven to 200°C (approximately 400°F). Grease a frying pan with oil.
For the turkey: Rinse the turkey, dry with paper towel and rub inside with salt, pepper and paprika.
Peel the apples, remove seeds and dice. Mix apple cubes with nuts, chopped marzipan, cinnamon and 1 tablespoon lemon juice. Stuff turkey with apple mixture. Sew body openings with twine and tie the turkey for roasting and bind tightly.
Mix remaining apple cubes with remaining lemon juice so they do not turn brown.
Place turkey with the breast side down in the oven for about 1 hour to roast and occasionally pour hot chicken broth over.
Turn the turkey after 1 hour and cook for another 1 1/2 hours.
After cooking, let the turkey rest for 1/4 hour in the off oven.
For the bacon sausages: Wrap sausages with bacon, securing with a toothpick and fry in hot butter slowly over medium heat.
Melt butter for the sauce and mix with remaining diced apple. Whisk the gravy, mix with chestnut puree, white wine, buttered apple cubes and cream and season with salt, pepper, cognac and cinnamon to taste.
Garnish turkey with bay leaves arranged on a warmed plate and bacon-sausages. Serve sauce separately in a sauce boat.