Christmas Turkey Roast

Ingredients

• 4 kg turkey (whole)
• Salt
• black pepper (freshly ground)
• juice of one lemon
• 3 tbsp freshly chopped parsley
• 2 onions
• 4 tbsp butter
• 6 whole wheat toast slices
• 100 ml milk (3.5% fat)
• 2 Eggs
• 1 tbsp freshly chopped sage
• 1 tsp curry powder
• 750 ml poultry stock
• 1 tbsp Cornstarch

Instructions

1. 1.

   Halve a lemon and squeeze the juice. Rub the turkey inside and out with salt, pepper, and lemon juice.

2. 2.

   Peel and finely chop the onions. Clean, rinse, pat dry, and finely chop the turkey liver. Wash the parsley, shake off excess water, and break off the leaves.

3. 3.

   Sauté the onions in 1 tbsp hot butter until translucent. Add the liver and parsley and cook briefly together.

4. 4.

   Dice the toast, then combine it with milk, eggs, sage, salt, and pepper in a bowl with the liver-parsley mixture.

5. 5.

   Stuff the turkey with the filling and sew up the openings. Place the bird on a roasting rack. Melt the remaining butter, stir in curry powder, and brush the turkey with this mixture. Cover the bird with a piece of foil brushed with the same curry-butter blend.

6. 6.

   Bake in a preheated oven at 180°C (fan: 160°C; gas: level 2-3) for 3.5 to 4 hours.

7. 7.

   After about 1.5 hours, add the cleaned stomach, heart, and neck to the turkey and pour in half of the poultry stock. Baste the bird with the stock regularly.

8. 8.

   After 3.5 hours, pierce a thigh with a thick needle; if the meat juice is clear, the turkey is done, otherwise continue baking.

9. 9.

   Remove from the oven, cover with foil, and let rest.

10. 10.

    Skim off fat from the roasting pan. Dissolve the browned bits in the remaining stock, strain through a sieve into a small pot, and bring to a boil.

11. 11.

    Whisk cornstarch with 2 tbsp water, then use it to thicken the sauce. Season to taste and serve the turkey on a platter with the gravy poured over.