Roast Turkey with Polenta and Vegetables
- For the turkey and vegetables
Turkey (4.5 -5 kg, approximately 10 pounds)
- 1 bunch
Soup vegetables (carrot, leek, parsnip) (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 30 grams
- 500 milliliters
White wine (approximately 18 ounces)
- 500 milliliters
Chicken broth (approximately 18 ounces)
For turkey: Rinse turkey, pat dry and rub inside and outside with salt and pepper. Preheat oven to 200°C (approximately 400°F). Place the turkey breast side down in a roasting pan and brush with butter. Cut soup vegetables into small pieces and spread around the turkey. Place on the bottom rack of the oven and roast for about 30 minutes. Drizzle with half the wine and cook another 30 minutes. Turn oven to 160°C (approximately 325°F) and turn meat over. Cook the turkey, breast side up about 2 1/2 hours. Pour broth, wine and juices over meat.
For the polenta diamonds: Bring salted water to a boil. Stir in cornmeal and cook 20 minutes while stirring. Spread the polenta about 2 cm (approximately 1 inch) high on a board and let cool for 1 hour. Then cut the polenta with a knife into diamonds. Just before turkey is done, melt the butter (20 grams, approximately 1 ounce) in a pan and fry polenta diamonds on both sides until crispy.
For the vegetables: Thaw Brussels sprouts, and melt 20 grams (approximately 1 ounce) butter in a saucepan and cook the Brussels sprouts for about 15 minutes until soft. Season with salt and pepper.
Brush chanterelles off but do not wash. Melt butter (20 grams, approximately 1 ounce) and sauté the chanterelles briefly. Rinse the parsley, shake dry, pluck leaves from the stems, chop finely and sprinkle over the chanterelles. Remove turkey from the oven and serve on a large platter alongside the the side dishes.