Thanksgiving Roast Turkey
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,079 cal. | (51 %) | ||
| Protein | 99 g | (101 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 16.2 μg | (27 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 62.5 mg | (521 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 5.6 mg | (93 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 1,389 mg | (35 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 8.3 mg | (104 %) | ||
| Saturated fatty acids | 20.8 g | |||
| Uric acid | 802 mg | |||
| Cholesterol | 442 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the turkey
- 1 male Turkey (4 kg or 9 pounds)
- salt
- peppers
- 1 lemon
- 3 Tbsps parsley (finely chopped)
- 2 onions
- 4 Tbsps clarified butter
- 6 slices white bread
- 100 milliliters milk
- 2 eggs
- 1 Tbsp Sage (finely chopped)
- 1 tsp Curry powder
- 2 tsps Broth
- 750 milliliters chicken stock
- 1 Tbsp cornstarch
- For the pumpkin-cranberry sauce
- 50 milliliters white Port wine
- 250 milliliters Beef stock (in glass jar)
- 75 grams Cranberry
- 150 grams Pumpkin
- sugar
- salt
- white peppers
- 1 Tbsp chopped shallots
- 150 grams Whipped cream
- 1 tsp butter
Preparation steps
For the turkey, season turkey inside and out with salt, pepper and lemon. Remove liver, heart, neck and stomach.
For the turkey filling, peel onion and finely chop. Rinse turkey liver clean (from inside turkey) and finely chop. Saute onion in 1 tablespoon hot butter until translucent. Stir in liver and parsley and cook for a few minutes. Toast white bread, cut into cubes and mix with milk, eggs, sage, salt, pepper and broth in a bowl with liver and parsley mixture. Fill turkey with stuffing and secure.
Place prepared turkey in a roasting pan. Melt remaining butter, stir in curry and brush turkey with mixture. Brush a piece of aluminum foil with curry butter and cover turkey.
Bake in a preheated oven at 175°C (approximately 350°F) for about 3 1/2 hours.
Place stomach, heart and neck in roasting pan after 1 1/2 hours have elapsed. Pour in half of chicken stock. Baste turkey often with meat juices.
Check turkey after 3 hours. Prick with a long serving fork. Turkey is cooked when meat juice is colorless. If pink, continue cooking.
Remove turkey from oven and let rest covered with foil for 10 minutes. Carve turkey or keep whole on a preheated platter and keep hot in oven at 60°C (approximately 150°F).
For the pumpkin-cranberry sauce, saute shallots in butter. Cut pumpkin into small pieces, add to shallots and saute. Deglaze with port wine and boil down almost completely, then pour in stock and cream. Add cranberries and let everything simmer until pumpkin is tender. Puree with an immersion blender, pour through a sieve and season with salt, pepper and sugar.
Deglaze frying fat in pan with remaining chicken broth. Pour through a sieve into a small saucepan and bring to a boil.
Mix cornstarch with 2 tablespoons water and pour into saucepan to make a gravy. Serve with turkey, pumpkin-cranberry sauce and sweet potatoes if desired.
