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🍽️ Christmas Turkey Roast with Vegetables

732 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 160 degrees Celsius fan-assisted.
  2. 2. Wash the apples, quarter them, and remove the core.
  3. 3. Peel 2 onions and quarter them as well.
  4. 4. Wash the turkey and pat it dry with kitchen paper.
  5. 5. Rub the inside of the turkey with a little oil.
  6. 6. Season the turkey generously with salt and pepper inside and out.
  7. 7. Stuff the turkey with the apples, onions, and 5 to 6 sprigs of thyme.
  8. 8. Close the belly opening with trussing pins.
  9. 9. Truss the turkey by tucking the wings under the back.
  10. 10. Tie the legs together to ensure even cooking.
  11. 11. Heat 1 tablespoon of ghee in a roasting pan.
  12. 12. Place the turkey in the roasting pan with the breast side down.
  13. 13. Pour some poultry stock and wine over the turkey.
  14. 14. Place the roasting pan in the preheated oven.
  15. 15. Roast the turkey for about 3 hours.
  16. 16. Turn the turkey several times during the cooking process.
  17. 17. Baste the turkey occasionally with the roasting juices.
  18. 18. Add more poultry stock if necessary so that there is always some liquid in the pan.
  19. 19. Peel the carrots and parsnips while the turkey is cooking.
  20. 20. Halve the carrots and parsnips lengthwise or slice them.
  21. 21. Cut the pumpkin flesh into wedges.
  22. 22. Wash the remaining onions and halve them unpeeled.
  23. 23. Quarter the onions unpeeled if they are large.
  24. 24. Place the vegetables and the remaining thyme around the turkey about 40 minutes before the end of the cooking time.
  25. 25. Pour the remaining wine over the vegetables.
  26. 26. Test for doneness by inserting a sharp knife into the thickest part of a leg.
  27. 27. If clear juice runs out, the turkey is done.
  28. 28. Lift the finished turkey out of the roasting pan.
  29. 29. Keep the turkey warm in the oven.
  30. 30. Remove the vegetables and keep them warm as well.
  31. 31. Defat the roasting juices as much as possible.
  32. 32. Skim off the fat with a spoon or soak it up with kitchen paper.
  33. 33. Pour the sauce through a fine-mesh sieve.
  34. 34. Season the sauce with salt and pepper to taste.
  35. 35. Carve the turkey.
  36. 36. Arrange the meat with the stuffing and vegetables on plates.
  37. 37. Drizzle the dish with the roasting sauce.
  38. 38. Garnish the dish with red currants.
  39. 39. Serve the turkey with mashed potatoes or rice.

Nutrition per serving