Baby turkey with honey cake filling

Ingredients

Directions

1. 1

   For the filling peel and chop 1 ##onion##. Dice the bacon and fry it crisply in a pan without fat. Add diced onion and sauté. Leave to cool.

2. 2

   Dice the bread roll and honey cake. ##Wash, shake dry and chop thyme coarsely. Knead all ingredients for the filling and ##eggs##. Season with approx. 1/2 tsp salt and 1/2 tsp pepper.

3. 3

   Wash the turkey, dab dry and season inside and out with salt and pepper. Fill with the bread mixture. Preheat the oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3).

4. 4

   Plug the abdominal opening with skewers. Wrap the skewers with yarn from top to bottom, crossing the yarn after each skewer and tightening. Knot at the bottom. Wrap a long piece of yarn around the ends of the skewers and tie them together.

5. 5

   Run both ends of the thread along the turkey body and wrap them around the wings so that they lie close to the body. Knot the ends of the threads on the back. Peel and chop the carrots and 1 onion. Spread both on a fat pan.

6. 6

   Place the turkey on the grill over the fat pan. Roast in the hot oven for 2 1/2 - 2 3/4 hours. Gradually add 3/8 - 1/2 l of water. Melt butter and brush the turkey with it more often.

7. 7

   Remove the turkey, carve it (see page 68). Cut the turkey body open lengthwise on both sides of the body and remove the bread filling. Cut the bread filling into slices. Make a sauce from the roast stock (see

8. 8

   page 68). Brussels sprouts and boiled potatoes taste good with turkey.

Nutrition Facts

KCAL
540 kcal

CARBS
12 g

FATS
15 g

PROTEINS
86 g