Roast Turkey with Stuffing, Potatoes and Glazed Carrots

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Roast Turkey with Stuffing, Potatoes and Glazed Carrots
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Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h. 30 min.
Ready in
Calories:
978
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie978 cal.(47 %)
Protein93 g(95 %)
Fat48 g(41 %)
Carbohydrates39 g(26 %)
Sugar added1 g(4 %)
Roughage8 g(27 %)
Vitamin A2.2 mg(275 %)
Vitamin D0.2 μg(1 %)
Vitamin E3.4 mg(28 %)
Vitamin K22.8 μg(38 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.9 mg(82 %)
Niacin62.2 mg(518 %)
Vitamin B₆2.6 mg(186 %)
Folate135 μg(45 %)
Pantothenic acid5.9 mg(98 %)
Biotin18.6 μg(41 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C75 mg(79 %)
Potassium2,224 mg(56 %)
Calcium156 mg(16 %)
Magnesium147 mg(49 %)
Iron6.3 mg(42 %)
Iodine18 μg(9 %)
Zinc8.2 mg(103 %)
Saturated fatty acids16.5 g
Uric acid808 mg
Cholesterol351 mg
Complete sugar20 g

Ingredients

for
8
Ingredients
4 Oranges
4 onions
2 sprigs rosemary
4 sprigs oregano
1 young Turkey (about 3-3.5 kg)
salt
peppers
100 grams melted butter
1 kilogram waxy potatoes
1 kilogram Baby carrot
100 milliliters dry white wine
1 Tbsp honey
How healthy are the main ingredients?
potatohoneyoreganorosemaryOrangeonion

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

For the stuffing, peel the oranges thoroughly, cut out the fillets and cut into pieces. Peel the onions and chop roughly. Rinse the herbs, shake dry, pluck and chop coarsely. Mix with the onions and oranges and season with salt and pepper. Rinse the turkey and pat dry, then season inside and out with salt and pepper and fill with the stuffing. Tie with kitchen twine. Place in a buttered roasting dish with the breast side up and cover with a damp cloth. Roast for 2-2.5 hours in the preheated oven on the bottom rack. During cooking, occasionally baste with the remaining melted butter and if necessary pour in a little water. During the last 45 minutes remove the towel and let the skin brown.

3.

Peel the potatoes, halve and distribute around the turkey during the last 40 minutes. Season with salt and pepper. Rinse the carrots and sauté in 2 tablespoons butter 2-3 minutes while stirring. Pour in the wine and leave to evaporate about 5 minutes. Drizzle with the honey, season with salt and toss.

4.

Remove the turkey from the oven, remove kitchen twine and serve on a plate with the potatoes and the carrots.