Turkey Roast

Ingredients

• Turkey (3.5 kg)
• Salt
• Pepper (freshly ground)
• 2 Celery stalks
• 1 onion
• 75 g butter
• 200 g sausage patty
• bunch parsley
• 4 sprigs thyme
• 3 sprigs sage
• Salt
• Pepper (freshly ground)
• 200 ml chicken broth
• 400 g dumpling loaf
• 3 tbsp clarified butter
• 250 g frozen cranberries
• 100 g kumquats

Instructions

1. 1.

   Peel the onion and wash the celery. Dice the vegetables into small cubes.

2. 2.

   Sauté the butter in a pan, add the onion and celery, and cook over low heat for about 5 minutes.

3. 3.

   Add the sausage patty mixture and continue cooking for another 3-4 minutes while stirring.

4. 4.

   Wash, dry, and chop the herbs. Stir them into the vegetable mix.

5. 5.

   Season everything with salt and pepper.

6. 6.

   Gradually combine the dumpling loaf with broth and the vegetable mixture, ensuring the batter remains moist but not liquid; use only as much bread as needed.

7. 7.

   Clean the turkey. Rub both inside and outside with salt and pepper, then fill it with the bread mixture.

8. 8.

   Tie the turkey with kitchen twine and arrange it neatly.

9. 9.

   Preheat the oven to 175°C (347°F).

10. 10.

    Heat clarified butter in a large roasting pan on the stove and sear the turkey all over on high heat.

11. 11.

    Place the bird breast-side up on the lower rack of the oven and roast for 2 hours.

12. 12.

    Occasionally baste with roasting juices.

13. 13.

    After cooking, transfer the finished turkey to a warm smoker according to instructions, smoke it, let it cool, then slice into pieces.