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🍽️ Roast Turkey with Vegetable Cranberry Sauce

1154 kcal · 30 min · 4 servings

Ingredients

• 1 young turkey (approx. 4 kg, kitchen-ready, with giblets)
• salt
• pepper (from the mill)
• 1 lemon
• 2 onions
• 200 g turkey liver
• 4 tbsp ghee
• 3 tbsp freshly chopped parsley
• 6 slices white bread
• 100 ml milk
• 2 eggs
• 1 tbsp freshly chopped sage
• 1 tsp curry powder
• 750 ml poultry stock
• 4 slices whole wheat toast
• 1 clove garlic
• 50 g butter
• 1 tbsp chopped shallots
• 1 tsp butter
• 75 g pumpkin flesh
• 100 ml red port wine
• 300 ml meat stock
• 50 ml whipping cream (at least 30% fat content)
• 150 g dried cranberries
• sugar
• 1 tsp cornstarch

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Rub the turkey inside and out with salt, pepper, and lemon juice.
3. 3. Peel the onion and chop it finely.
4. 4. Wash the turkey liver, pat it dry, and remove sinews and membranes.
5. 5. Finely chop the turkey liver as well.
6. 6. Sauté the onion in one tablespoon of hot butter fat until translucent.
7. 7. Add the chopped liver and parsley to the onion.
8. 8. Fry the mixture briefly.
9. 9. Remove the crust from the white bread.
10. 10. Cut the bread into small cubes.
11. 11. Place the bread cubes, milk, eggs, sage, salt, and pepper in a bowl.
12. 12. Mix the ingredients with the liver and parsley mixture.
13. 13. Stuff the turkey with the filling.
14. 14. Sew up the body openings of the turkey.
15. 15. Truss the poultry.
16. 16. Place the turkey on a baking sheet.
17. 17. Melt the remaining butter fat.
18. 18. Stir the curry into the fat.
19. 19. Brush the turkey with the curry butter.
20. 20. Spread a piece of aluminum foil with the curry butter as well.
21. 21. Cover the turkey with the buttered aluminum foil.
22. 22. Roast the turkey in the preheated oven for about 3.5 hours.
23. 23. Add the cleaned stomach, heart, and neck to the turkey after 1.5 hours.
24. 24. Pour half of the poultry stock over the turkey.
25. 25. Baste the turkey frequently with the roasting juices.
26. 26. Remove the crust from the bread for the croutons.
27. 27. Cut the bread into square pieces.
28. 28. Peel the garlic.
29. 29. Press the garlic.
30. 30. Heat the garlic together with the butter in a pan.
31. 31. Fry the bread pieces until golden brown.
32. 32. After 3 hours, pierce the turkey thigh with a thick needle.
33. 33. Check if the escaping meat juice is colorless.
34. 34. If the juice is clear, the turkey is done.
35. 35. Continue roasting the turkey if the juice still has color.
36. 36. Take the finished turkey out of the oven.
37. 37. Cover the turkey with aluminum foil.
38. 38. Let the turkey rest for 10 minutes.
39. 39. Carve the turkey or serve it whole on a preheated platter.
40. 40. Keep the turkey warm in the oven at 60 degrees Celsius.
41. 41. Sauté the shallots in butter until translucent.
42. 42. Cut the pumpkin into small pieces.
43. 43. Add the pumpkin to the shallots.
44. 44. Sauté the pumpkin along with the shallots.
45. 45. Deglaze the vegetables with port wine.
46. 46. Let the liquid reduce almost completely.
47. 47. Top up the mixture with stock and cream.
48. 48. Add the cranberries.
49. 49. Simmer everything gently until the pumpkin is soft.
50. 50. Puree the mixture.
51. 51. Strain the mixture through a sieve.
52. 52. Season the sauce with salt, pepper, and sugar.
53. 53. Skim the roasting fat from the roasting pan.
54. 54. Deglaze the roasting pan juices with the remaining poultry stock.
55. 55. Pour the sauce through a sieve into a small pot.
56. 56. Bring the sauce to a boil.
57. 57. Mix the cornstarch with two tablespoons of water.
58. 58. Thicken the sauce with the starch mixture.
59. 59. Season the sauce to taste.
60. 60. Serve the sauce with the turkey.
61. 61. Serve the cranberry sauce and homemade mashed potatoes alongside.
62. 62. Garnish the dish with bread croutons.

Nutrition per serving

• kcal: 1154
• Protein: 104 g · Fett/Fat: 61 g · Carbs: 45 g