Roast Turkey with Curried Apricot Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 488 cal. | (23 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 32.3 μg | (54 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 40.2 mg | (335 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 28.1 μg | (62 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,317 mg | (33 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 343 mg | |||
| Cholesterol | 125 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 40 grams Pine nuts
- 2 Tbsps vegetable oil
- 1 Lime (juice and zest)
- 2 garlic cloves
- 1 handful parsley
- salt
- freshly ground peppers
- 1 kilogram Roast turkey roll
- 1 onion
- 1 Tbsp butter
- 1 Tbsp Curry powder
- 100 milliliters Orange juice
- 100 milliliters chicken stock
- 400 grams Apricot
- 1 scallion
- 1 tsp honey
- Chili powder
Preparation steps
Combine pine nuts, 1 tablespoon oil and lime zest in a bowl. Peel garlic and chop finely. Rinse parsley, shake dry, pluck and finely chop. Stir into pine nut mixture and season with salt and pepper.
Preheat oven to 180°C (approximately 350°F).
Spread out turkey and pat dry. Spread the walnut-herb mixture on it and roll up meat again. Tie with kitchen twine and season each side with salt and pepper. Heat remaining oil in roasting pan and sear each side. Deglaze pan with a little poultry stock. Bake for about 1.5 hours. Halfway through cooking time, turn turkey and add stock as needed.
For the sauce, peel onion and chop finely. Sweat onion in hot butter until translucent. Sauté curry powder and pour in orange juice. Blanch apricots, peel and cut in half. Discard pit and cut into pieces. Add apricots and simmer for about 20 minutes until slightly thickened. Rinse scallions and trim and cut into thin rings and mix into sauce. Season sauce to taste with honey, lime juice, salt and chile.
When turkey is done, remove from oven and discard kitchen twine. Slice and serve with curried apricot sauce.
