Roast Turkey with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 355 cal. | (17 %) | ||
| Protein | 3.59 g | (4 %) | ||
| Fat | 14.45 g | (12 %) | ||
| Carbohydrates | 46.98 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.26 g | (28 %) |
| Vitamin A | 18.44 mg | (2,305 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.32 mg | (19 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 1.59 mg | (13 %) | ||
| Vitamin B₆ | 0.28 mg | (20 %) | ||
| Folate | 143.72 μg | (48 %) | ||
| Pantothenic acid | 0.51 mg | (9 %) | ||
| Biotin | 3.28 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 47.47 mg | (50 %) | ||
| Potassium | 759.73 mg | (19 %) | ||
| Calcium | 77.55 mg | (8 %) | ||
| Magnesium | 48.71 mg | (16 %) | ||
| Iron | 1.75 mg | (12 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 0.68 mg | (9 %) | ||
| Saturated fatty acids | 2.08 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- Turkey thigh with bone (about 1.2 kg, approximately 2 1/2 pounds)
- salt
- peppers
- 4 Tbsps vegetable oil
- ¼ l dry white wine
- 400 grams small Beets
- 2 onions
- 2 garlic cloves
- 2 Oganic oranges (juiced)
- 1 tsp grated Orange peel (zest)
- ½ tsp fennel seeds
- 100 grams dried Apple ring
- Prune
- 2 Tbsps raisins
- lemon juice
Preparation steps
Season turkey legs with salt and pepper and fry in 4 tablespoons hot oil in a roasting pan. Deglaze with some wine and roast in a preheated oven at 175°C (approximately 350°F) for 25 minutes. If necessary, baste to keep moist.
Peel beatroot and julienne. Peel the onions and garlic. Dice the onion and cut garlic into slices.
Place vegetables in the roaster after the intial 25 minutes and add the remaining wine. Add the orange zest and fennel seeds and cook everything an additional 40 minutes.
The apple rings into quarters and cut up plums. Add dried fruit and the orange juice to the roasting pan, raising the temperature to 225°C (approximately 425°F) and cook for another 20 minutes.
Turn off heat and let it rest in the oven for 5-10 minutes. To serve, loosen the meat from the bones and cut into slices. Season vegetables with lemon juice, salt and pepper to taste. Serve meat with vegetables and mashed potatoes as a suggested side.
