Roast Stuffed Turkey with Glazed Carrots
Ingredients
- Ingredients
- 1 Turkey (Ready to cook)
- 100 grams butter (plus more for rubbing on the turkey)
- 3 scallions
- 100 grams Toast
- 50 grams pitted Date
- 50 grams chopped Walnut
- 100 grams fresh Cranberry
- 1 Tbsp chopped parsley
- 2 sprigs rosemary
- 100 grams Bacon
- 1 bunch Soup vegetables (carrot, parsnip, leek or other aromatic vegetables such as onion and celery)
- 2 bay leaves
- 750 milliliters chicken or chicken stock
- 150 milliliters white wine
- 2 Tbsps Pastry flour
- 2 Tbsps Whipped cream
- juice of Oranges
- 1 Tbsp Orange liqueur
- 1 tsp grated lemon zest
- salt
- freshly ground pepper
Preparation steps
For the roast turkey:
Rinse, shake dry and pluck rosemary. Rinse, trim and thinly slice the scallions. Heat the butter in a skillet and saute the scallions briefly. Remove the crust from the bread, toast the bread and cut into small cubes. Chop the dates. Rinse the cranberries and drain. In a bowl, combine the scallions, bread, dates, walnuts, cranberries and butter. Add the parsley and some rosemary.
Rinse the turkey and pat dry, season with salt and pepper inside and out. Spoon the bread stuffing into the abdominal cavity and close with kitchen twine of turkey lacers. Rub the turkey with butter and the remaining rosemary.
Preheat the oven to 160°C (approximately 325°F).
Rinse, clean and dice the soup vegetables. Place the turkey breast-side up in a roasting pan and roast 1 hour. Add the soup vegetables to the turkey and pour some stock into the pan.
Increase the oven temperature to 180°C (approximately 350°F). Tent the turkey with aluminum foil and roast about 2 hours, adding more stock and basting the turkey occasionally with the pan juices. Cover the turkey with bacon and roast for another 45 minutes or until an instant-read thermometer registers 165°F when inserted in the thickest part of the breast .
Pour the vegetables and the turkey cooking juices into a saucepan. Remove the bacon and cover the turkey with foil and keep warm in the turned-off oven.
Skim the fat from the sauce. Add the white wine, orange juice and lemon zest and boil down a bit. Pour the sauce through a sieve and return to a boil. Stir the flour with a little cold water until smooth, add to the boiling sauce and cook, stirring until thickened. Add the orange liqueur and cream, season with salt and pepper.
For the glazed carrots:
Peel the carrots, leaving some greens attached. Melt the butter in a saucepan, add the carrots, cover and cook over low heat for 10 minutes.
Add the honey just before the end of cooking and toss briefly until the carrots are glazed.
For the croquettes:
Cook the croquettes in the oven according to package directions.
Carve the turkey, serve with the sauce, glazed carrots and croquettes.
