Fried festive turkey with minced meat filling

Name: Fried festive turkey with minced meat filling
Cook time: 5 h
Total time: 5 h
Yield: 8
Ingredients: 10 Onions; 1 Garlic clove; 1 kg mixed minced meat; 1 egg (size M); 4 TABLESPOONS Breadcrumbs; 1 TABLESPOON Mustard; 1/4 TEASPOON Cinnamon; 1/4 TEASPOON Cardamom; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 5 kg) ready-to-cook baby turkey; 1 collar Soup Greens; 2 (400 ml each) Glasses poultry stock; 500 g Carrots; 2 Apples; 4 TABLESPOONS Butter; 2 (720 ml each) Glasses of red cabbage; 2 1/2 kg Potatoes; 1/2 bunch Parsley; 4 TABLESPOONS Flour; 4 TABLESPOONS Cognac; 7-10 Tbsp wooden skewers and kitchen yarn; 7-10 Tbsp Aluminium foil

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
300 mins

TOTAL TIME
300 mins

Ingredients

Servings: 8

10 Onions
1 Garlic clove
1 kg mixed minced meat
1 egg (size M)
4 TABLESPOONS Breadcrumbs
1 TABLESPOON Mustard
1/4 TEASPOON Cinnamon
1/4 TEASPOON Cardamom
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 5 kg) ready-to-cook baby turkey
1 collar Soup Greens
2 (400 ml each) Glasses poultry stock
500 g Carrots
2 Apples
4 TABLESPOONS Butter
2 (720 ml each) Glasses of red cabbage
2 1/2 kg Potatoes
1/2 bunch Parsley
4 TABLESPOONS Flour
4 TABLESPOONS Cognac
7-10 Tbsp wooden skewers and kitchen yarn
7-10 Tbsp Aluminium foil

Directions

1
For the mince filling, peel 1 onion and garlic and dice finely. Knead minced meat, egg, onion, garlic, breadcrumbs, 4 tablespoons of water and mustard and season with cinnamon, cardamom, salt and pepper
2
Wash the turkey thoroughly from the inside and outside, dab dry, taking the offal from the neck pouch or abdominal cavity. Season turkey thoroughly from the inside with salt and pepper and fill with prepared minced meat filling. Close the abdominal cavity with wooden skewers and kitchen string. Tie the legs together
3
Rub the turkey from the outside with 1-2 tablespoons of salt and place on the grill of the oven. Place the fat pan of the oven in the lower oven slot. Insert the grill rack with turkey one level higher. Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for 4 1/2-5 hours. Clean or peel, wash and chop the soup greens. Peel 4 onions and cut into slices. After approx. 1 hour spread on the fat pan. Approx. 1 hour before the end of the cooking time add 3/4 litre of water and chicken stock. At the end cover the legs and wings with aluminium foil if necessary
4
Meanwhile peel the carrots and 2 onions. Cut carrots into pieces, onions into slices. Take turkey out of the oven about 30 minutes before the end of cooking time. Pour the contents of the fat pan into a sieve, collect the liquid in a saucepan. Place the turkey on the fat pan, spread the carrots and onions around it and finish cooking
5
Peel 3 onions and cut into fine strips. Peel and quarter apples, remove core. Dice quarters. Heat 2 tbsp. butter, fry onion and apples for approx. 3 minutes until transparent. Add red cabbage, bring to the boil and simmer for about 30 minutes. Peel and wash potatoes and cook in boiling salted water for about 20 minutes. Wash parsley, shake dry, pluck the leaves from the stalks and chop
6
Degrease frying liquid, bring to the boil. Stir flour and 10 tbsp. water until smooth and thicken the sauce. Refine with cognac. Melt 2 tbsp. butter. Turn about 1.2 kg potatoes and parsley in it. Arrange turkey with carrot-onion-vegetables, half the sauce, potatoes and red cabbage. Chop the turkey, turkey remains, remaining potatoes and sauce and use the next day