Roast Turkey with Gravy
- For the sauce
- 150 milliliters dry white wine
- 150 milliliters Whipped cream
- small Pear (for garnish)
- fresh thyme (for garnish)
- For the turkey
- 1 Turkey (about 3.5 kg or approximately 8 pounds)
- salt (and)
- freshly ground peppers (from the mill)
- 2 tablespoons clarified butter
Preheat the oven to 180°C (approximately 350°F).
For the stuffing, peel the onion and rinse the celery. Cut the vegetables into small cubes. Melt the butter in a frying pan until frothy and cook the onion and celery over low heat for about 2 minutes. Add the sausage and cook everything for another 3-4 minutes while stirring.
Rinse the herbs, shake dry and chop finely, then stir into the vegetables in the pan. Season with salt and pepper. Mix the croutons with half of the poultry stock and knead together with the vegetable mixture. The mixture should be moistened, but not too wet. If needed add a little more broth.
Rinse the turkey and pat dry with paper towels. Season inside and out with salt and pepper and fill with the bread mixture. Secure with kitchen twine. Heat the clarified butter in a large roasting pan on the stove. Brown the turkey it over high heat on all sides, then put place breast-side down and roast in the preheated oven for about 2 hours.
Baste the turkey occasionally with the pan drippings. Wrap the finished turkey in aluminum foil and let stand briefly.
Degrease the pan drippings, return to the heat, deglaze with wine, and pour in 50 ml (approximately 1/4 cup) of water. Pour through a fine sieve into a saucepan and boil down over high heat to about half. Reduce the heat, gradually pour in the cream and let the sauce boil down slightly again over low heat. Season heavily with salt and pepper. Carve the turkey. Arrange the sliced turkey on a large platter alongside the stuffing. Drizzle with the sauce and serve decorated with pears and herbs.