Roast turkey with savoy cabbage and orange vegetables

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Season with pepper and a little salt and cover with slices of bacon. Place the roast turkey on the fat pan of the oven. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 2 hours.

2. 2

   After 15 minutes of cooking time, add 1/2 litre of water. In the meantime peel onions and cut them into slices. Clean, wash and cut the savoy cabbage into bite-sized pieces. Peel 2 oranges so that the white skin is completely removed.

3. 3

   Cut oranges into slices. Halve 4 oranges and squeeze the juice (approx. 250 ml). 15 minutes before the end of the roasting time, remove the turkey from the oven and place it on a rack. Pour orange juice into the roasting set and dissolve, pour into a pot.

4. 4

   Put the fat pan back into the oven, slide the grate and turkey over it. Finish roasting the turkey. Wash parsley, shake dry and pluck leaves from the stalk. Heat clarified butter in a pan.

5. 5

   Fry the parsley leaves for about 1 minute. Take out and drain on kitchen paper. Sauté the savoy cabbage well. Add onions and sauté. Deglaze with orange gravy and braise for about 10 minutes.

6. 6

   Season with salt and pepper. Add orange slices and fold in carefully. Arrange roast and savoy cabbage vegetables together. Croquettes taste good with it.

Nutrition Facts

KCAL
400 kcal

CARBS
12 g

FATS
10 g

PROTEINS
656 g