Baby turkey with apple bread filling and duchess potatoes

Name: Baby turkey with apple bread filling and duchess potatoes
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 7
Ingredients: 1 ready-to-cook baby turkey with offal (approx. 3.2 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Bread rolls from the previous day; 250 g Apples (e.g. Boscop or Cox); 3 medium-sized onions; 50 g dried figs; 50 g streaky smoked bacon; 1/2 Pot of thyme; 2 TABLESPOONS Oil; 20-30 g soft butter; 150 g Carrots; 1/2-3/4 l clear chicken bouillon; 200 ml Milk; 2 Bag of mashed potatoes (3 portions each); 7-10 Tbsp grated nutmeg; 1 Egg Yolk; 150 g Whipped cream; 4-5 Tbsp sauce thickener; 7-10 Tbsp Fig, apple and parsley; 7-10 Tbsp wooden skewers and kitchen yarn; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 7

1 ready-to-cook baby turkey with offal (approx. 3.2 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Bread rolls from the previous day
250 g Apples (e.g. Boscop or Cox)
3 medium-sized onions
50 g dried figs
50 g streaky smoked bacon
1/2 Pot of thyme
2 TABLESPOONS Oil
20-30 g soft butter
150 g Carrots
1/2-3/4 l clear chicken bouillon
200 ml Milk
2 Bag of mashed potatoes (3 portions each)
7-10 Tbsp grated nutmeg
1 Egg Yolk
150 g Whipped cream
4-5 Tbsp sauce thickener
7-10 Tbsp Fig, apple and parsley
7-10 Tbsp wooden skewers and kitchen yarn
baking paper

Directions

1
Wash the turkey thoroughly, dab dry and season inside with salt and pepper. Wash and drain liver, heart, stomach and neck as well. Cut liver into fine cubes. Roughly dice bread. Wash and quarter apples, remove core and cut the quarters roughly into pieces. Peel and chop 1 onion. Finely dice figs and bacon as well. Wash the thyme and pluck off the leaves, except for something to garnish. Heat the oil in a pan and leave the bacon in it until crispy. Add liver and onions, fry briefly and season with salt, pepper and thyme.
2
Mix in apples, figs and bread. Fill the stomach and neck opening of the turkey with the apple mixture, plug and tie up. Tie legs and wings together. Rub turkey with butter, salt and pepper. Put about 150 ml water into the fat pan of the oven and place the turkey on top with the breast down. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 2 - 2 1/2 hours. Peel and quarter the remaining onions. Clean, wash and roughly cut the carrots into pieces. Turn turkey after approx. 1 hour. Spread the onion, carrots, neck and remaining offal around the turkey and gradually add a good 1/2 litre of stock. Roast the turkey and add roast stock from time to time. For the duchess potatoes boil 600 ml water and 1 teaspoon of salt. Remove from the heat, add cold milk and nutmeg and stir in puree flakes. Let it swell for about 1 minute, then stir again. Let it cool down a little bit and put it into a piping bag with star-shaped spout. Spray onto a baking tray lined with baking paper close to large tuffs. Whisk the egg yolk and 1 tablespoon of cream and just before the tuffs are topped, sprinkle them with egg yolk. Lift the turkey out of the fat pan and keep warm. Put the duchess potatoes into the hot oven and increase the temperature (electric cooker: 225 °C/ circulating air: 200 °C/ gas: level 4).
3
Spread the onion, carrots, neck and remaining offal around the turkey and gradually add a good 1/2 litre of stock. Roast the turkey and add roast stock from time to time. For the duchess potatoes boil 600 ml water and 1 teaspoon of salt. Remove from the heat, add cold milk and nutmeg and stir in puree flakes. Let it swell for about 1 minute, then stir again. Let it cool down a little bit and put it into a piping bag with star-shaped spout. Spray onto a baking tray lined with baking paper close to large tuffs. Whisk the egg yolk and 1 tablespoon of cream and just before the tuffs are topped, sprinkle them with egg yolk. Lift the turkey out of the fat pan and keep warm. Put the duchess potatoes into the hot oven and increase the temperature (electric cooker: 225 °C/ circulating air: 200 °C/ gas: level 4). Bake for about 10 minutes until golden brown. Pour gravy through a sieve and dissolve the gravy with some water or broth. Also pour through a sieve. Add the rest of the cream, bring to the boil and add the sauce thickener while stirring. Bring to the boil again briefly, season with salt and pepper. Remove the filling from the turkey and arrange on a large plate with the turkey and duchess potatoes. Garnish with fresh figs, apples, thyme and parsley. Serve with extra sauce. Tastes good with Brussels sprouts or red cabbage
4
Bake for about 10 minutes until golden brown. Pour gravy through a sieve and dissolve the gravy with some water or broth. Also pour through a sieve. Add the rest of the cream, bring to the boil and add the sauce thickener while stirring. Bring to the boil again briefly, season with salt and pepper. Remove the filling from the turkey and arrange on a large plate with the turkey and duchess potatoes. Garnish with fresh figs, apples, thyme and parsley. Serve with extra sauce. Tastes good with Brussels sprouts or red cabbage