Sweet and Sour Roast Turkey

0
Average: 0 (0 votes)
(0 votes)
Sweet and Sour Roast Turkey
share Share
print
bookmark_border Copy URL
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 13 h. 50 min.
Ready in
Calories:
473
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie473 cal.(23 %)
Protein63 g(64 %)
Fat7 g(6 %)
Carbohydrates20 g(13 %)
Sugar added1 g(4 %)
Roughage4.9 g(16 %)
Vitamin A0.9 mg(113 %)
Vitamin D0.1 μg(1 %)
Vitamin E3.3 mg(28 %)
Vitamin K33.2 μg(55 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin38.8 mg(323 %)
Vitamin B₆1.4 mg(100 %)
Folate89 μg(30 %)
Pantothenic acid2.2 mg(37 %)
Biotin31.3 μg(70 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C12 mg(13 %)
Potassium1,513 mg(38 %)
Calcium96 mg(10 %)
Magnesium86 mg(29 %)
Iron4.4 mg(29 %)
Iodine20 μg(10 %)
Zinc5 mg(63 %)
Saturated fatty acids3.4 g
Uric acid342 mg
Cholesterol120 mg
Complete sugar17 g

Ingredients

for
4
Ingredients
2 onions
200 grams Celery root
2 carrots
500 milliliters dry Red wine
100 milliliters Red wine vinegar
1 bay leaf
3 cloves
2 tsps peppercorns
1 tsp Juniper berries
1 kilogram turkey breasts (tied)
salt
1 Tbsp clarified butter
1 tsp Tomato paste
200 grams Grape (seedless)
1 Tbsp Grape jelly
How healthy are the main ingredients?
GrapeTomato pasteonioncarrotclovesJuniper berries

Preparation steps

1.

Peel and dice the onions and carrots. Dice the celery. Combine the wine, vinegar and 250 ml (approximately 1 cup) of water in a saucepan. Add the cloves, 1 teaspoon of peppercorns and the juniper berries. Bring to a boil. Let cool.

2.

Rinse the turkey, pat dry and place in a large bowl or pot. Pour the sauce over the top so that everything is well covered. If necessary add more red wine. Cover and refrigerate overnight. Flip 1-2 times.

3.

Remove the turkey from the marinade and pat dry. Crush the remaining peppercorns and mix with the thyme and salt. Season the turkey and roast in hot butter. Remove the turkey.

4.

Strain the sauce through a sieve and sauté the drained vegetables in a roasting pan until brown. Briefly sauté the tomato paste and deglaze with a little marinade. Return the turkey to the roasting pan so it is about 1/3 in the liquid. Cover and simmer about 1.5 hours. Turn occasionally and baste as needed.

5.

Rinse and halve the grapes.

6.

Remove the turkey from the roasting pan. Wrap in aluminum foil and let sit. Strain the sauce through a sieve. Let simmer. Add a little liquid as needed. (Add cornstarch for thickness.) Stir in the jelly and leave the grapes briefly in the sauce until hot. Season with salt and pepper and serve with the sliced roast.