Turkey with Sweet Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,104 cal. | (53 %) | ||
| Protein | 100 g | (102 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 14.5 μg | (24 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 63.3 mg | (528 %) | ||
| Vitamin B₆ | 2.4 mg | (171 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 6.3 mg | (105 %) | ||
| Biotin | 19 μg | (42 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,623 mg | (41 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 18.8 g | |||
| Uric acid | 807 mg | |||
| Cholesterol | 433 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 1 young Turkey (4 kg)
- salt
- freshly ground 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 grainy Broth
- 750 milliliters chicken stock
- 800 grams Sweet potato (canned)
- 2 Tbsps butter
- 2 Tbsps sugar
- 1 Tbsp cornstarch
Preparation steps
Rinse and pat dry turkey, reserve giblets. Season turkey inside and out with salt, pepper, rub with halved lemon.
Peel and funely chop onions. Rinse turkey liver and chop finely. Heat 1 tablespoon of butter in a pan and saute onions until translucent, add liver and parsley and saute for a few minutes.
Cut off bread crusts, cut into cubes and combine with milk, eggs and sage, season with salt, pepper and add granulated broth, place into a bowl and add liver and parsley mixture.
Stuff turkey with the mixture and sew the opening. Tie turkey with a kitchen string.
Place prepared turkey into a large roasting pan. Heat the rest of butter in a small pan and season with cumin powder. Brush turkey with the mixture and cover with aluminum foil.
Roast turkey in preheated oven at 175°C (approximatley 350°F) for about 3.5 hours.
Add rinsed stomach, heart and neck to the pan after about 1.5 hours of roasting, add about 1/2 of broth. Baste turkey often with cooking juices.
After 3 hours, check turkey for readiness by piercing leg. If juice is clear, turkey is ready. Cook a little longer if juices are clouded.
Remove turkey from the oven and let rest, covered with aluminum foil.
Drain sweet potatoes. Heat butter in a pan and cook potatoes sprinkled with sugar until slightly caramelized and golden brown, stirring.
Carve turkey, arrange on a preheated platter and keep warm with potatoes in preheated oven at 60°C (approximately 150°F).
Skim fat from the cooking juice and deglaze pan with remaining chicken broth, strain through a sieve into a small saucepan and bring to a boil.
Mix cornstarch with 2 tablespoons of water and add to the sauce, stirring. Season to taste. Serve turkey and potatoes accompanied by sauce.
