Crispy turkey with truffle-mushroom cream
easy
240 mins
240 mins
Ingredients
- 3 medium-sized carrots
- 1 Stick of leek 1/2 celery root (leek)
- 4 Onions
- 1 turkey ready for roasting (4.5-5 kg)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 1/2 potty or 1 tsp thyme
- 1/2 l Chicken broth
- 750 g Mushrooms
- 2 TABLESPOONS Oil
- 3-4 Tbsp Truffle butter (glass)
- 300-400 g Whipped cream
- 150 g Fresh cream
- 2 TABLESPOONS Cornstarch
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Peel or clean, wash and roughly chop the vegetables
- 2
Onions peel, in columns cut. Wash the turkey, dab dry. Rub inside and outside with salt and pepper. Wash the thyme and put it in the turkey. Tie wings and legs together. Place the turkey on the fat pan. Arrange 2 vegetables and onion wedges around it. In a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2)
- 3
Fry for 3/4-4 hours. Gradually add stock and 1/2-3/4 l water. Soak the turkey more often. Clean, wash and slice 3 mushrooms. Peel 2 onions, dice finely. Steam them in hot oil until they are glassy. Add the mushrooms and fry them well, melt truffle butter in it. Stir in cream and crème fraîche. Bring to the boil and simmer at low heat for 5-7 minutes. Season to taste with salt and pepper.
- 4
Take out the turkey. Sieve the stock, degrease and bring to the boil. Stir starch and 3 tablespoons of water until smooth. Stir into the stock, bring to the boil and season to taste. Carve the turkey. Serve with truffle cream. Add sauce. Brussel sprouts and boiled potatoes taste good with it
- 5
Drink: cool white wine
Nutrition Facts
710 kcal
4 g
42 g
74 g
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