Roast Turkey with Mixed Vegetables
Ingredients
- For the roast
- 1 ready to cook Turkey (2 kg or approximately 4 1/2 pounds)
- salt (and)
- freshly ground peppers
- thyme (finely chopped)
- 6 Tbsps butter
- 1 tsp honey
- cayenne pepper
- ½ l Chicken broth
- 1 Tbsp Crème fraiche
- 1 Tbsp Brandy
- For the stuffing
- 2 White rolls
- 6 Tbsps milk
- 1 kilogram tart Apple
- 1 large onion
- 300 grams raw ham
- 3 eggs
- salt (and)
- freshly ground peppers
- 2 Tbsps green peppers
- 4 Tbsps chopped parsley
- ½ tsp thyme
- ½ organic lemon
- Turkey (giblets such as liver, stomach, heart)
- For the vegetables
- 500 grams small, waxy potatoes
- 2 bunches Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 500 grams Broccoli
- 4 Tbsps butter
- 1 onion
- 4 Tbsps chopped parsley
- ½ jar canned lingonberry
Preparation steps
For the turkey, preheat the oven to 250°C (approximately 475°F). Prepare a roasting rack with roasting pan below.
Rinse the turkey, pat dry and set the innards aside. Season the turkey inside and out with salt, pepper and thyme.
For the stuffing, cut the rolls into very small cubes, place in a large bowl and pour in the milk. Peel the apples, cut into quarters, remove the seeds and dice. Peel the onion and chop coarsely. Dice the ham finely. Combine all the ingredients, add the eggs with the spices, parsley and lemon zest. Chop the giblets finely and also add. Mix well and stuff the turkey with the mixture.
Melt the butter with salt, honey and cayenne, then brush the turkey with it.
Place the turkey on the roasting rack breast-side down and roast for 15 minutes in the preheated oven. Turn the turkey over and cook again for 15 minutes, then reduce the heat to 220°C (approximately 425°F).
Remove the turkey from the rack, place in the roasting pan, pour the hot broth over the turkey, put in the oven and let roast. Baste every 15 minutes with the pan drippings, adding more broth if necessary.
Meanwhile for the vegetables, cook the potatoes in boiling salted water for about 20 minutes.
In a large pot, bring plenty of water to a boil.
In the meantime, rinse and trim the soup vegetables, peeling if necessary. Cut the carrots and parsnips diagonally into thin strips, and cut the leeks diagonally into 1 cm (approximately 1/2 inch) thick strips.
Rinse and trim the broccoli and cut into small florets. Blanch the vegetables separately in the boiling water for about 5 minutes, until al dente. remove with a slotted spoon and drain.
Peel the cooked potatoes and set aside.
When finished, place the turkey back on the rack with the breast-side down, turn off the heat and let sit in the oven for at least 15 minutes. Pour the drippings through a sieve into a saucepan, degrease and stir in the crème fraîche and Brandy. Heat until thickened to desired consistency, then pour into a gravy serving bowl.
Melt the butter in a large pan for the vegetables.
Chop the onion finely and cook in the butter. Add the potatoes and vegetables, toss with the butter and heat through. Season with salt and pepper, sprinkle with chopped parsley and serve on a large preheated platter around the roast turkey. Carve the turkey at the table.
Stir the lingonberries until smooth and serve in a bowl alongside the turkey.
