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🍽️ Crispy Turkey Roast with Polenta, Brussels Sprouts, and Chanterelles

1444 kcal · 30 min · 4 servings

Ingredients

• 1 Turkey (from 4,5 -5 kg)
• Salt
• Pepper
• 1 bunch Soup vegetables
• 30 g Butter
• 500 ml White wine
• 500 ml Chicken broth
• 400 g Cornmeal (Polenta)
• 1.5 l Water
• Salt
• Pepper
• 20 g Butter
• 500 g frozen Brussels sprouts
• 20 g Butter
• 300 g Chanterelles
• 20 g Butter
• 1 bunch Parsley

Instructions

1. 1. Thoroughly wash the turkey breast and pat it completely dry with kitchen paper.
2. 2. Rub the meat generously inside and out with salt and pepper.
3. 3. Preheat the oven to 200 degrees Celsius.
4. 4. Place the turkey in a roasting pan with the breast side facing down.
5. 5. Coat the turkey thickly with butter.
6. 6. Chop the soup vegetables finely and arrange them around the meat.
7. 7. Place the roasting pan on the lower rack of the oven and roast the turkey for about 30 minutes.
8. 8. Deglaze the turkey with half of the wine.
9. 9. Continue roasting the meat for another 30 minutes.
10. 10. Reduce the oven temperature to 160 degrees Celsius.
11. 11. Turn the turkey so that the breast side is now facing up.
12. 12. Cook the turkey for another approximately two and a half hours.
13. 13. Regularly baste the meat with broth, wine, and its own roasting juices during the cooking time.
14. 14. Bring water with salt to a boil in a pot.
15. 15. Sprinkle in the cornmeal and stir.
16. 16. Cook the cornmeal for 20 minutes while stirring.
17. 17. Spread the polenta about two centimeters high onto a board.
18. 18. Let the polenta cool completely for one hour.
19. 19. Cut the cooled polenta into diamond shapes using a knife.
20. 20. Just before the turkey is done, melt butter in a frying pan.
21. 21. Fry the polenta diamonds until crispy on both sides.
22. 22. Let the Brussels sprouts thaw.
23. 23. Melt butter in a pot.
24. 24. Steam the Brussels sprouts until tender for about 15 minutes.
25. 25. Season the Brussels sprouts with salt and pepper.
26. 26. Clean the chanterelle mushrooms, but do not wash them.
27. 27. Melt butter in a frying pan.
28. 28. Sauté the chanterelles briefly.
29. 29. Wash the parsley and shake it dry.
30. 30. Pick the parsley leaves off the stems and chop them finely.
31. 31. Sprinkle the chopped parsley over the chanterelles.
32. 32. Remove the finished turkey from the oven.
33. 33. Serve the turkey with the side dishes on a large platter.

Nutrition per serving

• kcal: 1444
• Protein: 136 g · Fett/Fat: 68 g · Carbs: 56 g