Roast Turkey
Nutritional values
(Percentage of daily recommendation)
| Calorie | 982 cal. | (47 %) | ||
| Protein | 99 g | (101 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 14.4 μg | (24 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 62.2 mg | (518 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 5.5 mg | (92 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 1,264 mg | (32 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 8.1 mg | (101 %) | ||
| Saturated fatty acids | 17.9 g | |||
| Uric acid | 792 mg | |||
| Cholesterol | 430 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 Turkey (4 kilograms or 8.8 pounds)
- salt
- freshly ground peppers
- 1 lemon (juice)
- 3 Tbsps freshly chopped parsley
- 2 onions
- 4 Tbsps butter
- 6 slices white bread
- 100 milliliters milk
- 2 eggs
- 1 Tbsp freshly chopped Sage
- 1 tsp Curry powder
- 750 milliliters chicken stock
- 2 Tbsps butter
- 2 Tbsps sugar
- 1 Tbsp cornstarch
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Season turkey inside and out with salt, pepper and lemon.
Peel and mince onions. Rinse turkey liver, pat dry and mince. Sauté onions in 1 tablespoon hot butter, stir in liver and parsley.
Remove and discard bread crusts. Cut bread into cubes and combine with milk, eggs and sage. Season with salt and pepper and stir in liver mixture.
Pour filling into turkey and secure opening with kitchen twine.
Place turkey in a large roasting pan. Melt remaining butter and stir in curry. Brush onto turkey. Coat a sheet of aluminum foil with mixture and press onto turkey.
Bake for 3.5-4 hours.
Add rinsed stomach, heart and neck to pan after about 1.5 hours of cooking time. Baste turkey with pan juice.
After 3.5 hours, test doneness by pricking meat to release juice. If juice is colorless, meat is done. Otherwise, continue to bake, checking back frequently.
Remove from oven and let rest covered with foil.
Skim off fat from pan sauce. Deglaze pan with remaining broth and pass through a sieve and into a saucepan. Boil and reduce.
Combine cornstarch and 2 tablespoons water. Wisk into pan sauce to thicken. Season with salt and pepper.
Slice turkey and serve drizzled with pan sauce.
