Turkey Roast

Ingredients

• 1 whole turkey (~3.5 kg)
• Salt
• pepper (from grinder)
• 2 Celery stalks
• 1 onion
• 75 g butter
• 200 g sausage patty
• 1 bundle parsley
• 4 thyme sprigs
• 3 sage sprigs
• Salt
• pepper (from grinder)
• 200 ml chicken broth
• 300 g white bread (sliced)
• 3 tbsp clarified butter
• 250 ml poultry stock
• 100 ml dry white wine
• 200 ml heavy cream

Instructions

1. 1.

   Peel the onion and wash the celery. Dice the vegetables finely. Foam the butter in a pan, cook the onion and celery over low heat for about 5 minutes. Add the sausage patty and stir-fry everything for another 3-4 minutes. Wash and dry the herbs, shake them out, then chop. Stir into the vegetable mixture. Season with salt and pepper. Gradually mix the bread with broth and the vegetable blend until the mixture is moist but not liquid; use only as much bread as needed. Clean the turkey, rub inside and outside with salt and pepper, and fill it with the bread mixture. Tie with kitchen twine and dress. Preheat the oven to 175°C. Heat clarified butter in a large roasting pan on the stove. Brown the turkey all over over high heat, then place the breast side down and slide it onto the lower rack of the oven. Roast for 2 hours.

2. 2.

   Occasionally baste with roasting stock. Wrap the finished turkey in foil and let rest briefly.

3. 3.

   Reduce the drippings: skim fat, return to the stove, deglaze with wine, dissolve the browned bits, pour in poultry stock, strain through a fine sieve into a pot, reduce over high heat to half, gradually add cream, reduce again to about 300 ml, season with salt and pepper.

4. 4.

   Serve on a platter, optionally garnish with salad leaves or fruit as desired.

5. 5.

   Serve the sauce separately.