Orange and herb turkey with vanilla red cabbage and boiled potatoes

Name: Orange and herb turkey with vanilla red cabbage and boiled potatoes
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Ingredients: 3 untreated oranges; 10 Stem(s) Thyme and rosemary; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 ready-to-cook baby turkey with offal (3.5-4 kg); 3 Onions; 3 Carrots; 200 g Celeriac; 900 ml Poultry broth; 1 Vanilla pod; 1 TABLESPOON Butter or margarine; 2 (720 ml each) Glasses of red cabbage; 1 Apples; 3-4 Tbsp Currant Jam; 7-10 Tbsp Sugar; 4-5 Tbsp dark sauce thickener; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 6

3 untreated oranges
10 Stem(s) Thyme and rosemary
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 ready-to-cook baby turkey with offal (3.5-4 kg)
3 Onions
3 Carrots
200 g Celeriac
900 ml Poultry broth
1 Vanilla pod
1 TABLESPOON Butter or margarine
2 (720 ml each) Glasses of red cabbage
1 Apples
3-4 Tbsp Currant Jam
7-10 Tbsp Sugar
4-5 Tbsp dark sauce thickener
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Wash oranges hot and rub dry. Halve 2 oranges and cut into pieces. Wash herbs and shake dry. Pluck leaves or needles from the stalks and chop them except for something to garnish. Mix herbs, oil and oranges
2
Wash the turkey thoroughly from the inside and outside, dab dry, taking the offal from the neck pouch or abdominal cavity. Mix 3 tsp salt, 1 tsp pepper and 1 1/2 tsp paprika. Season turkey thoroughly from the inside. Add the orange filling, pressing the oranges slightly. Fold the tail piece inwards and close the opening with wooden skewers and kitchen string. Tie the legs together. Put the wings under the back
3
Rub the turkey from the outside with a spice mixture. Place the turkey breast down on a greased fat pan of the oven. Coat the turkey with 1 tablespoon of oil. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 2 1/4-2 3/4 hours. Peel onions, carrots and celery. Wash carrots and celery, dab dry. Cut 2 onions and vegetables into pieces. Turn the turkey over after about 1 hour using 1 spatula and 1 roasting fork. Spread the carrot, celery and onion pieces, neck and giblets around the turkey and put back in the oven. After about 30 minutes, gradually add about 500 ml of stock. Finish roasting the turkey and sprinkle with roast stock from time to time. Finally, cover the legs and wings with aluminium foil
4
Finely chop 1 onion. Cut open the vanilla pod and scrape out the pulp. Melt the fat in a pot and fry the onion, vanilla pulp and pod until transparent. Add cabbage and 200 ml chicken stock, boil up while stirring. Peel the apple and grate the flesh until the core. Stir the apple into the cabbage, cover and simmer for about 15 minutes, stirring occasionally. Stir in jam, season with salt, pepper and possibly some sugar. Keep warm in a closed pot
5
Lift the turkey out of the fat pan and keep it warm. Pour the gravy from the fat pan through a sieve and dissolve the roasting set with approx. 200 ml broth. Also pour through a sieve, degrease with a ladle, bring to the boil and thicken with sauce thickener. Bring to the boil again briefly, season to taste with salt, pepper and a little sugar. Cut 1 orange into slices. Arrange turkey, some sauce and orange slices on a plate, garnish with thyme and rosemary. Add red cabbage and sauce. Boiled potatoes taste good with it