Roasted juicy turkey

Roasted juicy turkey

Michael, doctor and father


„This recipe is a perfect way to gather your family around the table. The filling is mouthwatering, the meat tender, and the sauce very creamy.“

Difficulty

Medium 👍
60
min.
Preparation
120
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
4 kg
turkey (whole)
200 g
bacon
4 sprigs
marjoram
200 g
white bread
2 stalks
celery
3
apples
50 g
walnuts
1
egg
300 g
celery root
3
carrots
400 ml
chicken broth
100 ml
heavy cream
50 g
butter
salt
pepper
olive oil
Metric
Imperial
  • 4 kg turkey (whole)
  • 200 g bacon
  • 4 sprigs marjoram
  • 200 g white bread
  • 2 stalks celery
  • 3 apples
  • 50 g walnuts
  • 1 egg
  • 300 g celery root
  • 3 carrots
  • 400 ml chicken broth
  • 100 ml heavy cream
  • 50 g butter
  • salt
  • pepper
  • olive oil

Utensils

  • frying pan
  • kitchen twine
  • saucepan
  • baking dish
  • oven
  • sieve (optional)
  • large bowl
  • whisk
  • cooking spoon
  • platter
  • cutting board
  • knife

Enjoy with

Rivaner, fine dry, 2013
Thanks to its fine, fruity taste, a young Rivaner with aromas of fresh herbs and green apple goes well with poultry. The ideal drinking temperature of 8 – 9°C (46 – 48°F) best releases the fine minerality and nice spiciness of the young wine.

Nutrition per serving

Cal
1098
Protein
158g
Fat
22g
Carb
43g

Step 1/9

Preheat oven to 160°C/320°F. Season turkey with salt and pepper, both on the inside and outside. Cut bacon into fine cubes. Pick marjoram leaves and chop roughly. Cut white bread, celery stalks, and two-thirds of the apples into small cubes.
  • kg turkey
  • 200 bacon
  • sprigs marjoram
  • 200 white bread
  • stalks celery
  • apples
  • salt
  • pepper
  • oven
  • cutting board
  • knife

Preheat oven to 160°C/320°F. Season turkey with salt and pepper, both on the inside and outside. Cut bacon into fine cubes. Pick marjoram leaves and chop roughly. Cut white bread, celery stalks, and two-thirds of the apples into small cubes.

Step 2/9

Sauté bacon in a pan until crispy. Add marjoram and continue to sauté some more. Set aside.
  • frying pan
  • cooking spoon

Sauté bacon in a pan until crispy. Add marjoram and continue to sauté some more. Set aside.

Step 3/9

Mix white bread, chopped apples, celery stalks, and walnuts with sautéed bacon. Add in egg and mix until combined. Season filling generously with salt and pepper.
  • 50 walnuts
  • egg
  • salt
  • pepper
  • large bowl
  • cooking spoon

Mix white bread, chopped apples, celery stalks, and walnuts with sautéed bacon. Add in egg and mix until combined. Season filling generously with salt and pepper.

Step 4/9

Stuff turkey with the filling.
  • cooking spoon

Stuff turkey with the filling.

Step 5/9

Using kitchen twine, securely tie the legs together.
  • kitchen twine

Using kitchen twine, securely tie the legs together.

Step 6/9

Generously rub the turkey with olive oil.
  • olive oil

Generously rub the turkey with olive oil.

Step 7/9

Peel root celery. Cut carrots, root celery, and remaining apples into cubes.
  • 300 root celery
  • carrots
  • apple
  • cutting board
  • knife

Peel root celery. Cut carrots, root celery, and remaining apples into cubes.

Step 8/9

Place stuffed turkey into a baking dish. Place carrots, root celery, and apple cubes around the turkey. Bake in a preheated oven at 160°C/320°F for approx. 2 – 2.5 h. Approx. 3 – 4 times during baking , baste with chicken broth. Raise heat to 200°C/390°F during the last 30 min. to brown turkey.
  • 400 ml chicken broth
  • baking dish
  • oven

Place stuffed turkey into a baking dish. Place carrots, root celery, and apple cubes around the turkey. Bake in a preheated oven at 160°C/320°F for approx. 2 – 2.5 h. Approx. 3 – 4 times during baking , baste with chicken broth. Raise heat to 200°C/390°F during the last 30 min. to brown turkey.

Step 9/9

Then, transfer turkey to a platter and allow to rest for approx. 10 – 15 min. In the meantime, retrieve liquid from the baking dish and transfer to a saucepan. Add in heavy cream and butter and bring to boil. Cook for approx. 1 - 2 min., constantly stirring. Serve turkey with sauce on the side.
  • 100 ml heavy cream
  • 50 butter
  • saucepan
  • sieve
  • whisk
  • platter

Then, transfer turkey to a platter and allow to rest for approx. 10 – 15 min. In the meantime, retrieve liquid from the baking dish and transfer to a saucepan. Add in heavy cream and butter and bring to boil. Cook for approx. 1 - 2 min., constantly stirring. Serve turkey with sauce on the side.