Glazed Roast Turkey with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,019 cal. | (49 %) | ||
| Protein | 100 g | (102 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 18 μg | (30 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 63.5 mg | (529 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 5.8 mg | (97 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,570 mg | (39 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Uric acid | 806 mg | |||
| Cholesterol | 422 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the turkey
- 1 Turkey 4 kg (approximately 9 lbs)
- salt (and)
- freshly ground peppers
- 1 lemon (juiced)
- 3 Tbsps freshly chopped parsley
- 2 onions
- 4 Tbsps butter
- 6 slices white bread
- 100 milliliters milk
- 2 eggs
- 1 Tbsp freshly chopped Sage
- 750 milliliters chicken stock
- For preparation
- 4 Tbsps Apricot jam
- 600 grams waxy potatoes
- olive oil
- 6 bay leaves
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Season the turkey inside and out with salt, pepper and lemon.
For the stuffing, peel the onions and chop finely. Rinse the turkey liver, pat dry and finely chop. Sauté the onions in 1 tablespoon hot butter until translucent, stir in the liver and parsley and cook briefly.
Remove the crust from the white bread, cut into cubes and mix together with the milk, eggs, and sage and season with salt and pepper. Add the liver and parsley mixture.
Stuff the filling into the turkey and sew the openings closed with kitchen string.
Place the prepared turkey on a large rack in a roasting pan. Bake in the preheated oven for 3.5-4 hours.
Baste the turkey often with the cooking juices.
During the last 30 minutes of cooking, brush the turkey occasionally with the jam.
Peel the potatoes, rinse, and spread on a greased baking sheet with the bay leaves. Season with salt and pepper, drizzle with a little oil and cook in the oven for about 30 minutes, turning occasionally.
After 3.5 hours, check the turkey for doneness. Puncture the meat with a knife and when the meat juice is colorless, the turkey is cooked, otherwise continue to cook.
Remove from the oven and leave to stand covered with aluminum foil.
Skim the fat from the cooking juices, deglaze the pan with the remaining chicken stock, pour through a sieve and bring to a boil in a small saucepan.
Stir the cornstarch with 2 tablespoons water and stir into the sauce to thicken.
Slice and serve the turkey with potatoes on a plate, drizzled with the sauce.
