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🍽️ Juicy Turkey Roast

1027 kcal · 30 min · 4 servings

Ingredients

• 3.5 kg young turkey
• salt
• pepper
• 250 g veal (for minced meat)
• 250 g pork (for minced meat)
• 2 onions
• 125 g butter
• 1 handful freshly chopped herbs (e.g. rosemary and sage)
• 2 rolls
• lukewarm milk (for soaking)
• 50 g ground hazelnuts
• 3 eggs
• 1 tbsp dried marjoram

Instructions

1. 1. Preheat the oven to 180 degrees Celsius. Select the top and bottom heat setting.
2. 2. Rinse the turkey under running water. Pat the poultry completely dry with a kitchen towel.
3. 3. Season the turkey inside and out evenly with salt and pepper.
4. 4. Peel the onions. Cut them into small cubes.
5. 5. Melt 50 grams of butter in a pan. Sauté the onion cubes in it.
6. 6. Remove the pan from the heat. Stir the herbs into the onions.
7. 7. Grind the veal and pork twice through the fine blade of the meat grinder.
8. 8. Soak the bread rolls in milk. Then squeeze them out very well.
9. 9. Tear the bread rolls into small pieces. Sauté them briefly in the pan.
10. 10. Let the bread mixture cool down.
11. 11. Mix the cooled bread with the minced meat, hazelnuts, and eggs.
12. 12. Season the filling with salt and pepper. Taste and adjust the seasoning.
13. 13. Stuff the meat mixture into the turkey. Close the opening.
14. 14. Place the turkey in a roasting pan. Put it in the preheated oven.
15. 15. Roast the poultry for 2 to 2.5 hours on the lowest rack.
16. 16. Baste the turkey occasionally with the remaining melted butter during roasting.
17. 17. Add a little water to the roasting pan if necessary.
18. 18. Cover the meat loosely with aluminum foil at the beginning.
19. 19. Remove the aluminum foil during the last 45 minutes.
20. 20. Remove the roast from the oven. Let it rest briefly.
21. 21. Plate the roast.
22. 22. Serve as desired on a bed of herbs with lingonberries.

Nutrition per serving

• kcal: 1027
• Protein: 105 g · Fett/Fat: 64 g · Carbs: 9 g