Roast Young Turkey
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 15 min.
Ready in
Calories:
1522
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,522 cal. | (72 %) | ||
| Protein | 110 g | (112 %) | ||
| Fat | 66 g | (57 %) | ||
| Carbohydrates | 122 g | (81 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.7 g | (36 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 17.6 μg | (29 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 64.3 mg | (536 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 6.8 mg | (113 %) | ||
| Biotin | 20.2 μg | (45 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,728 mg | (43 %) | ||
| Calcium | 224 mg | (22 %) | ||
| Magnesium | 165 mg | (55 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 9.2 mg | (115 %) | ||
| Saturated fatty acids | 26 g | |||
| Uric acid | 790 mg | |||
| Cholesterol | 443 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease a roasting tin with butter.
2.
Season the turkey inside and out with salt and ground black pepper. Mix together the bread, onion and sweetcorn and place in a bowl. Mix with the melted butter, parsley and chestnuts and season with salt and ground black pepper. Transfer around half of this mixture to a baking tin as a side dish.
3.
Mix the rest of the mixture with the eggs and cream and use this mixture to stuff the turkey. Tie the legs of the turkey together with kitchen string and place in the roasting tin, breast upward. Cover the wings with a damp cloth. Place on the bottom shelf of the oven and roast for 2-2.5 hours, basting with the rest of the softened butter from time to time. Add a little water if necessary.
4.
Around 45 minutes before the end of the cooking time, remove the cloth. Put the baking tin of stuffing in the oven and cook until golden brown.
5.
Take everything out of the oven. Arrange the turkey on a serving plate, with the stuffing in a bowl on the side.
