Roast Turkey with Pumpkin Cranberry Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,079 cal. | (51 %) | ||
| Protein | 99 g | (101 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 16.2 μg | (27 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 62.5 mg | (521 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 5.6 mg | (93 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 1,389 mg | (35 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 8.3 mg | (104 %) | ||
| Saturated fatty acids | 20.8 g | |||
| Uric acid | 802 mg | |||
| Cholesterol | 442 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the turkey
- 1 male Turkey (4 kilograms or 8.8 pounds)
- salt
- freshly ground peppers
- 1 lemon
- 3 Tbsps parsley (minced)
- 2 onions
- 4 Tbsps clarified butter
- 6 slices white bread
- 100 milliliters milk
- 2 eggs
- 1 Tbsp Sage (minced)
- 1 tsp Curry powder
- 2 tsps Broth
- 750 milliliters chicken stock
- 1 Tbsp cornstarch
- For the sauce
- 50 milliliters white Port wine
- 250 milliliters Beef stock (prepared)
- 75 grams Cranberry
- 150 grams Pumpkin
- sugar
- salt
- white peppers
- 1 Tbsp chopped shallots
- 150 grams Whipped cream
- 1 tsp butter
Preparation steps
For the turkey: Rinse turkey inside and out and season with salt, pepper and lemon.
Peel and mince onion. Rinse and mince turkey liver. Heat 1 tablespoon of butter in a pan and sweat onion until translucent. Add liver and parsley and cook for a few minutes. Cut white bread into cubes and mix with milk, eggs, sage, salt, pepper and granulated broth in a bowl. Add onion mixture and stuff into turkey. Secure with kitchen twine.
Place turkey on a baking sheet. Melt remaining butter, stir in curry and brush turkey with it. Coat a sheet of foil with the butter and wrap turkey with foil.
Roast in an oven preheated to 175°C (approximately 345°F) for about 3-5 hours.
Add rinsed stomach, heart and neck to the pan after about 1.5 hours of cooking time. Add half of the broth and baste with pan juices throughout.
After 3 hours, check doneness of meat by pricking with a thick needle. If juice is clear, meat the meat is done. If it is tinged with blood, continue to roast.
Remove turkey from oven and let rest, covered with foil, for 10 minutes. Carve turkey, arrange on a platter and keep warm in a 60°C (approximately 130°F) oven.
For the sauce: Sauté shallots in hot butter. Cut pumpkin into small pieces, add to shallots and sauté, Deglaze with port wine and reduce almost completely, then add with stock and cream. Add cranberries and simmer until the pumpkin is tender. Puree sauce and pour through a sieve. Season with salt, pepper and sugar.
Skin fat from pan juices. Deglaze pan with remaining chicken broth, pour through a sieve and into a small saucepan. Bring to a boil.
Combine cornstarch and 2 tablespoons water. Whisk mixture into pan sauce to thicken. Serve turkey drizzled with pan sauce and pumpkin-cranberry sauce. Serve with fried sweet potatoes, as desired.
