Roast Turkey with Cranberries, Oranges and Sage
Ingredients
- For the turkey
- 1 Turkey (8-9 pounds, with giblets, ready to cook)
- salt
- freshly ground peppers
- 1 lemon
- For the stuffing
- 2 large onions
- 4 Tbsps clarified butter
- 6 Tbsps freshly chopped parsley
- 10 Day-old Bread roll
- 13 ozs milk
- 4 eggs
- 2 Tbsps freshly chopped Sage
- 1 tsp Curry powder
- 26 ozs chicken stock
Preparation steps
For the turkey, preheat the oven to 350°F. Rinse turkey inside and out, pat dry and rub with salt, pepper, and lemon juice. For the stuffing, peel onions and chop finely. Rinse turkey liver, pat dry, trim free of excess tendons, and finely chop. Melt 1 tablespoon hot butter in a saucepan and saute onion until translucent. Add liver and parsley and cook for a few minutes. Mix croutons with warm milk in a bowl. Add eggs and season with sage, salt, and pepper. Mix bread mixture with liver and parsley. Stuff the filling into the turkey and sew up the turkey opening. Place prepared turkey in a large roasting pan. Mix remaining melted butter with curry and brush turkey with curry butter. Also, brush a piece of aluminum foil with curry butter and cover turkey with it.
Bake turkey in preheated oven for 3-5 hours, depending on the size. Add rinsed and trimmed turkey stomach, heart and neck after about 1 1/2 hours of cooking time. Baste turkey often with roasting juices. After 3 hours, puncture turkey with a thick needle. When turkey juice is colorless, the turkey is cooked, otherwise continue cooking. Remove cooked turkey from the oven and let rest covered with aluminum foil. Remove stuffing from turkey and keep warm in the oven at 175°F. To serve, carve turkey, or serve whole on a preheated platter. For the garnish, rinse cranberries and pat dry. Rinse oranges, peel, and cut into slices. Peel onions and cut into wedges. Arrange cranberries on a large plate and place turkey on it. Serve turkey garnished with orange slices, onion wedges, and sage leaves.
