Thanksgiving Turkey Roast

Ingredients

• 1 turkey (about 3.5 kg)
• Salt
• Pepper (freshly ground)
• 2 tbsp clarified butter
• 2 Celery stalks
• 1 onion
• 75 g butter
• 200 g sausage filling
• 1 bunch parsley
• 4 thyme sprigs
• 3 sage sprigs
• Salt
• Pepper
• 200 ml poultry stock
• 400 g dumpling bread
• 150 ml dry white wine (non-alcoholic)
• 150 ml Heavy Cream

Instructions

1. 1.

   Preheat the oven to 180°C (fan 160°C, gas: level 2-3). Peel the onion and wash the celery stalks. Dice the vegetables finely. In a pan, foam the butter; sauté the onion and celery over low heat for about 2 minutes. Add the sausage filling and continue cooking for another 3‑4 minutes, stirring occasionally.

2. 2.

   Wash the herbs, shake off excess moisture, and finely chop them. Stir the chopped herbs into the vegetable mixture in the pan. Season with salt and pepper. Wet half of the poultry stock onto the dumpling bread and knead it together with the pan contents. The dough should be moist but not liquid; add a little more broth if needed.

3. 3.

   Rinse the turkey and pat dry with a kitchen towel. Rub salt and pepper inside and out, then fill the cavity with the bread mixture. Tie the turkey with kitchen twine and shape it. Heat clarified butter in a large roasting pan on the stove. Brown the turkey all over over high heat until golden brown.

4. 4.

   Place the turkey breast-side up on the lower rack of the oven and bake for about 2 hours, basting occasionally with its own jus. Wrap the finished turkey in foil and let rest briefly.

5. 5.

   Deglaze the pan with wine, add 50 ml water, and loosen the browned bits. Strain through a fine sieve into a pot and reduce over high heat to roughly half volume.

6. 6.

   Lower the heat, gradually stir in the cream, and reduce the sauce slightly over low heat. Season heavily with salt and pepper. Plate the turkey on a large platter and serve with the sauce.