Roast Turkey with Stuffing, Potatoes and Glazed Carrots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 978 cal. | (47 %) | ||
| Protein | 93 g | (95 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 22.8 μg | (38 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 62.2 mg | (518 %) | ||
| Vitamin B₆ | 2.6 mg | (186 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 5.9 mg | (98 %) | ||
| Biotin | 18.6 μg | (41 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 2,224 mg | (56 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 147 mg | (49 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 8.2 mg | (103 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Uric acid | 808 mg | |||
| Cholesterol | 351 mg | |||
| Complete sugar | 20 g |
Ingredients
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
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.
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.
Remove the turkey from the oven, remove kitchen twine and serve on a plate with the potatoes and the carrots.
