Sweet and Sour Roast Turkey
Nutritional values
(Percentage of daily recommendation)
| Calorie | 473 cal. | (23 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 33.2 μg | (55 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 38.8 mg | (323 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 31.3 μg | (70 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 1,513 mg | (38 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 342 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 17 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
Rinse and halve the grapes.
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.
