Traditional Turkey

Name: Traditional Turkey
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 10
Ingredients: 700 g Toast; 1 Onion; 2 Garlic cloves; 2 stalks of celery; 100 g Butter; 3 TSP dried sage; 7-10 Tbsp salt, pepper; 1 Turkey ready to cook (turkey; approx. 6.5 kg); 1 Organic Orange; 5 discs Bacon; 1/2 l dry white wine; 7-10 Tbsp Aluminium foil; 2 kg Turnips; 3 Apples (e.g. Elstar); 7-10 Tbsp salt, pepper, sugar; 2 Eggs (Gr. M); 100 g + some + 4 tablespoons butter; 50 g Moskovadozucker; 2 kg Potatoes; 300 g Double cream cheese; 200 g ripened cream; 2 TEASPOONS Onion salt; 3 discs Toast; 1 kg Carrots; 195 g Mandarin oranges (glass); 75 ml Orange juice

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Servings: 10

700 g Toast
1 Onion
2 Garlic cloves
2 stalks of celery
100 g Butter
3 TSP dried sage
7-10 Tbsp salt, pepper
1 Turkey ready to cook (turkey; approx. 6.5 kg)
1 Organic Orange
5 discs Bacon
1/2 l dry white wine
7-10 Tbsp Aluminium foil
2 kg Turnips
3 Apples (e.g. Elstar)
7-10 Tbsp salt, pepper, sugar
2 Eggs (Gr. M)
100 g + some + 4 tablespoons butter
50 g Moskovadozucker
2 kg Potatoes
300 g Double cream cheese
200 g ripened cream
2 TEASPOONS Onion salt
3 discs Toast
1 kg Carrots
195 g Mandarin oranges (glass)
75 ml Orange juice

Directions

1
For the turkey, cut the bread into pieces. Peel onion and garlic. Chop both finely. Wash and chop the celery. Heat 100 g butter in a pan. Steam onion, garlic and celery for about 3 minutes.
2
Add sage, 1 tablespoon salt and pepper to the bread and mix in thoroughly.
3
Preheat oven (electric cooker: 250 °C/circulating air: 225 °C/gas: see manufacturer). If necessary, remove the offal and neck from the turkey, rinse with cold water and pat dry. Wash the turkey thoroughly inside and out, dab dry.
4
Pour in bread mixture. Wash the orange, dab dry and close the opening with it. Tie the legs together with kitchen string. Season with salt and pepper. Place the offal and neck on a fat pan (deep baking tray).
5
Cover the breast with bacon. Put them in the hot oven. Pour wine. Reduce oven temperature immediately (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Cook for a total of approx. 3 1⁄2 hours. After approx. 1 hour, sprinkle with roast stock.
6
Reduce temperature again (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Continue cooking Turkey, drizzling with stock about every hour.
7
For the turnip and apple casserole, meanwhile, peel and chop the turnips. Peel, quarter and core the apples. Cover and cook in salted water for about 25 minutes until soft. Pour off the cooking water.
8
Mash 2 eggs, 50 g butter, 4 teaspoons sugar, 3 teaspoons salt and some pepper. Pour into a greased ovenproof dish (approx. 20 x 30 cm) (cover with apple stars as desired and sprinkle with cinnamon sugar).
9
Spread 2 tablespoons of butter in flakes on top.
10
For the Creamcheese-Potatoes, peel and wash the potatoes and cook them in salted water for about 20 minutes until soft. Drain the cooking water. Mash the cream cheese, sour cream, onion salt, 1 teaspoon salt and some pepper with a potato masher.
11
Pour into a greased ovenproof dish (approx. 20 x 30 cm). Grate toast and sprinkle over the potatoes. Spread 2 tablespoons of butter in flakes on top.
12
For the orange carrots, peel the carrots and cut them into sticks. Heat 50 g butter in a pan. Steam the carrots for about 15 minutes over a low heat until al dente. Drain the mandarin oranges.
13
Mix with 50 g Muscovado sugar, orange juice and 1 tablespoon salt into the carrots. Put into a greased ovenproof dish.
14
Take Turkey out. Transfer to another tray or board. Cover with aluminium foil and let it rest for about 30 minutes. In the meantime, put side dishes in the hot oven, heat for about 25 minutes. Prepare the sauces.
15
To serve, take the filling out of the turkey. Carve the turkey. Arrange everything.