Christmas turkey in orange cream

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Clean or peel and wash the soup greens. Peel onions. Chop everything roughly. Grease a large roasting pan. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3)

2. 2

   Cut the legs on the turkey body all around. Press something away from the body and cut the joint with a pair of poultry shears or a knife

3. 3

   Do the same with the wings: Cut all the way around and then cut through the joints with scissors or a knife

4. 4

   Separate the turkey breast with the bone all around from the back part with the poultry shears. Wash the turkey parts, dab dry and season with salt and pepper. Put the turkey breast with the soup vegetables and onions into the roaster and roast in the hot oven 1 1⁄2-1 3⁄4 for hours

5. 5

   Wash the orange, dry and rub the peel. Squeeze the orange. Mix orange juice, peel, stock and cream. After about 45 minutes roasting time pour over the turkey pieces. Top the turkey pieces again and again with the cream stock

6. 6

   Remove the turkey parts and keep warm in the switched off oven. Sieve the stock, bring to the boil. Stir starch and 4 tbsp. water until smooth. Stir into the stock and simmer for 2 minutes. Season to taste with salt, pepper and sugar. Cut the breast meat from the bone. Arrange turkey and sauce

Nutrition Facts

KCAL
510 kcal

CARBS
4 g

FATS
22 g

PROTEINS
71 g