Crispy turkey with truffle cream and Brussels sprouts

COOK TIME
255 mins

TOTAL TIME
255 mins

Ingredients

Directions

1. 1

   Wash the thyme. Peel or clean carrots, leek and celery, wash and cut into large pieces. Peel 2 onions and cut into slices. Wash the turkey thoroughly and dab dry. Rub the inside with salt and pepper. Put thyme stalks in. Rub with salt on the outside.

2. 2

   Tie the wings together on the back with kitchen string, tie the legs together with kitchen string. Put them on a fat pan and spread cleaned vegetables around them. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 3 3/4 hours. Pour a total of 600-700 ml of water over the vegetables several times. In the meantime clean and wash the Brussels sprouts. Peel 2 onions and dice very finely. Clean and slice the mushrooms. Put the Brussels sprouts in boiling salted water and cook for about 20 minutes. Heat oil in a pan and fry onions until translucent. Remove from the pan and put aside. Add the mushrooms to the frying fat and fry them vigorously while turning. Add onions again. Add truffle butter, melt and deglaze with cream. Stir in crème fraiche, bring to the boil and let it boil down for 5-7 minutes at low heat.

3. 3

   Put the Brussels sprouts in boiling salted water and cook for about 20 minutes. Heat oil in a pan and fry onions until translucent. Remove from the pan and put aside. Add the mushrooms to the frying fat and fry them vigorously while turning. Add onions again. Add truffle butter, melt and deglaze with cream. Stir in crème fraiche, bring to the boil and let it boil down for 5-7 minutes at low heat. Season to taste with salt, pepper and sugar. Remove the turkey from the fat pan, cover and let it rest for a while. In the meantime pour gravy through a sieve into a pot, bring to the boil. Stir in sauce thickener, bring to the boil again, simmer for 1 minute and season with salt and pepper. Carve the turkey. Arrange turkey, truffle cream and Brussels sprouts on a plate. Add sauce extra

4. 4

   Season to taste with salt, pepper and sugar. Remove the turkey from the fat pan, cover and let it rest for a while. In the meantime pour gravy through a sieve into a pot, bring to the boil. Stir in sauce thickener, bring to the boil again, simmer for 1 minute and season with salt and pepper. Carve the turkey. Arrange turkey, truffle cream and Brussels sprouts on a plate. Add sauce extra

5. 5

   With 10 people:

Nutrition Facts

KCAL
1090 kcal

CARBS
9 g

FATS
79 g

PROTEINS
84 g