Oriental holiday turkey with fan potatoes

Name: Oriental holiday turkey with fan potatoes
Cook time: 4 h
Total time: 4 h
Yield: 6
Ingredients: 3 Onions; 30 g streaky smoked bacon; 2 Bread roll (from the previous day); 200 g Dried fruit (e.g. apricots and plums); 1 Egg (Gr. M); 100 ml Milk; 7-10 Tbsp salt, pepper; 1-2 TABLESPOONS Ras el Hanout (Moroccan spice mix); 1 (approx. 3.5 kg) ready-to-cook baby turkey; 2 Garlic cloves; 4 TABLESPOONS Butter; 500 g Carrots; 1.2 kg Potatoes; 400 ml Poultry stock (glass); 1⁄4 l dry white wine; 1 TABLESPOON Cornstarch; 3 TABLESPOONS Whipped cream; 1⁄2 Tsp Cinnamon; 1 TABLESPOON liquid honey; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
240 mins

TOTAL TIME
240 mins

Ingredients

Servings: 6

3 Onions
30 g streaky smoked bacon
2 Bread roll (from the previous day)
200 g Dried fruit (e.g. apricots and plums)
1 Egg (Gr. M)
100 ml Milk
7-10 Tbsp salt, pepper
1-2 TABLESPOONS Ras el Hanout (Moroccan spice mix)
1 (approx. 3.5 kg) ready-to-cook baby turkey
2 Garlic cloves
4 TABLESPOONS Butter
500 g Carrots
1.2 kg Potatoes
400 ml Poultry stock (glass)
1⁄4 l dry white wine
1 TABLESPOON Cornstarch
3 TABLESPOONS Whipped cream
1⁄2 Tsp Cinnamon
1 TABLESPOON liquid honey
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
For the filling peel 1 onion and chop finely. Dice the bacon and fry it crisply in a pan without fat. Fry the diced onion. Leave to cool. Dice the bread roll. Chop half dried fruit roughly.
2
Whisk egg and milk. Mix well with bread rolls, bacon mix, approx. 1⁄ 2 teaspoons salt, some pepper, Ras el Hanout and the chopped dried fruits.
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Remove any offal from the turkey. Wash turkey thoroughly inside and out, dab dry. Season inside and outside with salt and pepper.
4
Fill the turkey with the bread roll mixture. Cover the belly opening with skewers, wrap the skewers with yarn from top to bottom. Knot at the bottom. Tie the legs together with kitchen string.
5
Peel and coarsely chop 2 onions and garlic. Place the turkey on a grid over the fat pan. Spread onion and garlic pieces on the fat pan. Fry in a hot oven for about 3 hours. Gradually pour a total of approx. 1⁄4 l water onto the fat pan.
6
Melt 2 tablespoons of butter and spread it on the turkey more often.
7
Peel and wash the carrots and potatoes. Cut carrots into pieces, cut potatoes crosswise several times, but do not cut through. Season both with salt and pepper. For the sauce, after approx. 1 1⁄2 hours roasting time of the turkey, take the fat pan out of the oven briefly.
8
Pour the roast stock through a fine sieve into a pot. Place potatoes, carrots and other dried fruit on the fat pan, immediately slide the pan back under the turkey. After approx. 15 minutes, add 200 ml of water.
9
Melt 2 tablespoons of butter and brush the potatoes more often for the last 15 minutes.
10
For the sauce, boil up the collected stock, poultry stock (glass) and wine. Stir starch and 2-3 tbsp. water until smooth. Stir into the boiling stock and simmer for 2-3 minutes. Stir in cream. Season to taste with salt and pepper.
11
Turn up the oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Mix cinnamon, honey and 1 tsp. salt. Spread the turkey for the last 10 minutes. Carve the turkey. Cut open the turkey carcass and remove the filling.
12
Season vegetables with salt and pepper. Arrange everything.