Stuffed turkey and herb carrots

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Directions

1. 1

   For the filling, roast almonds in a pan without fat and remove. Peel onion and 1 clove of garlic, dice them finely. Heat 1 tablespoon of oil in a frying pan. Fry the onion and garlic in it.

2. 2

   Wash the parsley, shake dry. Chop the leaves. Wash lemon hot, dab dry and finely grate the peel. Squeeze the lemon. Thoroughly knead onion-garlic-mix, ground pork, almonds, egg, breadcrumbs, lemon peel, 1 teaspoon salt and a little pepper.

3. 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. 4

   Fill it with the meat mass. Close the abdominal opening with skewers. Wrap the skewers from top to bottom with kitchen string and tie the legs together.

5. 5

   Clean or peel and wash the soup vegetables. Cut them into pieces. Spread on a fat pan (deep baking tray approx. 32 x 39 cm). Place the turkey on a grid over the fat pan. Fry in a hot oven for about 3 hours.

6. 6

   Gradually pour a total of approx. 3⁄4 l water onto the fat pan.

7. 7

   Clean the carrots and shorten the green to about 1 cm. Peel and wash the carrots. Wash the thyme and rosemary, shake dry and pluck or strip the leaves or needles. Peel and chop 1 garlic clove.

8. 8

   Mix with carrots, herbs, lemon juice, 3 tbsp. oil, 1 tsp. salt and a little pepper. For the sauce, after approx. 2 1⁄2 hours roasting time of the turkey, take the fat pan out of the oven briefly. Pour the roast stock through a sieve into a pot.

9. 9

   Put marinated carrots on the fat pan. Immediately put them back under the turkey.

10. 10

    For the sauce, boil up the collected stock, poultry stock (glass) and wine. Stir the starch with 2-3 tbsp. water until smooth. Stir into the boiling stock and simmer for about 3 minutes. Stir in crème fraiche.

11. 11

    Season to taste with salt and pepper. Keep warm.

12. 12

    Turn up the oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Mix butter with 1⁄2 teaspoon salt and brush the turkey with it for the last 10 minutes. Carve the turkey. Cut open the turkey body and remove the filling.

13. 13

    Serve with carrots on herbs to taste. Poppy buttons or polenta slices taste good with it.