Christmas Roasted Turkey with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 963 cal. | (46 %) | ||
| Protein | 95 g | (97 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 24.1 μg | (40 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 62.4 mg | (520 %) | ||
| Vitamin B₆ | 2.4 mg | (171 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 5.8 mg | (97 %) | ||
| Biotin | 19.9 μg | (44 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 2,182 mg | (55 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 8.5 mg | (106 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 854 mg | |||
| Cholesterol | 341 mg | |||
| Complete sugar | 32 g |
Ingredients
Preparation steps
Preheat the oven to 160°C (approximately 325°F). Rinse and quarter the apples, then remove the core. Peel and quarter 2 of the onions. Rinse and pat dry the turkey, drizzle inside with a little olive oil, then season with salt and pepper. Place the apples, onions and 5-6 sprigs of thyme inside cavity of turkey. Tie the legs together with kitchen string and tuck the wings underneath for even cooking.
Heat 1 tablespoon butter in a roasting pan. Place the turkey breast-side up into roasting pan, pour in some chicken stock and wine, then place in the oven. Roast the turkey for about 3 hours, basting with the cooking liquid several times. Add more chicken stock if the pan liquid starts to dry out during cooking.
While the turkey cooks, peel and halve the carrots and the parsnips lengthwise and cut into slices. Cut the pumpkin into wedges. Rinse, peel and halve the remaining onions. About 40 minutes before the turkey is done roasting, arrange vegetables and remaining thyme around the turkey and pour in remaining wine. To check for doneness, stick a sharp knife into the thickest part of the thigh and if the juices run clear, the turkey is done.
Remove turkey from oven, carefully lift out of the pan and place on a platter, set aside and keep warm. Remove the vegetables and also keep warm. Skim most of the fat from the cooking liquid in the roasting pan, then strain the liquid through a fine sieve. Season with salt and pepper.
Before serving, carve the turkey and arrange on large serving platter. Arrange vegetables around the turkey and pour gravy into a gravy boat. Garnish meat and vegetables with currants. Serve immediately.
