🍽️ Crispy Turkey with Aromatic Rice

Name: Crispy Turkey with Aromatic Rice
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Turkey (approx. 3,5 kg); 100 g melted Butter; Salt; Pepper (from the mill); 175 g Rice (cooked); 150 g yellow Bell Peppers (fine cubes); 50 g Pistachios (chopped); 200 g Onions (chopped); 3 tbsp Oil; 2 tbsp chopped Parsley; 1 tsp Thyme Leaves; Salt; Pepper (from the mill); 50 g soft Butter; 2 tbsp Flour; 200 ml Sherry; 250 ml Poultry Broth; Arugula (for garnishing); Frisée Lettuce (for garnishing)

685 kcal · 30 min · 4 servings

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Ingredients

1 Turkey (approx. 3,5 kg)
100 g melted Butter
Salt
Pepper (from the mill)
175 g Rice (cooked)
150 g yellow Bell Peppers (fine cubes)
50 g Pistachios (chopped)
200 g Onions (chopped)
3 tbsp Oil
2 tbsp chopped Parsley
1 tsp Thyme Leaves
Salt
Pepper (from the mill)
50 g soft Butter
2 tbsp Flour
200 ml Sherry
250 ml Poultry Broth
Arugula (for garnishing)
Frisée Lettuce (for garnishing)

Instructions

1. Rinse the turkey thoroughly under running water.
2. Pat the bird dry inside and out with kitchen paper.
3. Rub the entire surface and the cavity generously with salt and pepper.
4. Brush the outer skin evenly with melted butter.
5. Mix all filling ingredients together in a bowl.
6. Loosely fill the turkey cavity with the rice mixture.
7. Preheat the oven to 220 degrees Celsius.
8. Place the turkey in a suitable roasting pan.
9. Roast the bird for 15 minutes at 220 degrees Celsius.
10. Reduce the oven temperature to 180 degrees Celsius.
11. Pour 250 milliliters of hot chicken broth into the roasting pan.
12. Roast the turkey for a total of 3 hours.
13. Baste the meat occasionally with the juices from the pan.
14. Strain the roasting juices through a fine sieve into a clean pot.
15. Bring the strained juices to a boil with sherry.
16. Knead butter and flour together into a smooth paste (beurre manié).
17. Stir the butter-flour mixture into the boiling sauce.
18. Let the sauce thicken for a short time.
19. Season the sauce to taste with salt and pepper.
20. Carefully remove the stuffing from the turkey.
21. Shape the stuffing into attractive, decorative pieces.
22. Carve the turkey into serving portions.
23. Plate the meat alongside the rice.
24. Pour the warm sauce over the dish.
25. Garnish the plate with arugula and frisée lettuce.

Nutrition per serving

kcal: 685
Protein: 43 g · Fett/Fat: 38 g · Carbs: 33 g