Turkey Roast

Ingredients

• Turkey (3.5 kg)
• Salt
• Pepper (freshly ground)
• 2 Celery stalks
• 1 onion
• 75 g butter
• 200 g sausage stuffing
• 1 bunch parsley
• 4 thyme sprigs
• 3 sage sprigs
• Salt
• Pepper (freshly ground)
• 200 ml chicken broth
• 300 g white bread (without crust)
• 3 tbsp clarified butter
• 250 ml poultry stock
• 100 ml dry white wine
• 200 ml heavy cream
• Fruits (e.g., lingonberries, small apples...) and bay leaves for garnish)

Instructions

1. 1.

   Peel the onion and wash the celery. Dice the vegetables finely. In a pan, foam the butter, then cook the onion and celery over low heat for about 5 minutes. Add the stuffing and continue cooking for another 3-4 minutes while stirring. Wash and dry the herbs, then chop them. Stir into the vegetable mixture. Season everything with salt and pepper. Dice the bread and gradually mix it with broth and the vegetable blend until the mixture is moist but not liquid; use only as much bread as needed. Wash the turkey. Rub salt and pepper inside and out, then fill it with the bread mixture. Tie the turkey with kitchen twine and arrange it. Preheat the oven to 175°C. Heat clarified butter in a large roasting pan on the stove. Sear the turkey all around over high heat, then place it breast-side up on the lower rack of the oven. Roast for about 2 hours.

2. 2.

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

3. 3.

   Deglaze the pan with wine, scrape off the browned bits, add poultry stock, strain through a fine sieve into a pot, reduce over high heat to half volume, gradually stir in cream, then reduce again to about 1/4 L. Season with salt and pepper. Serve on a platter with bay leaves and assorted fruits (lingonberries, apples...). Pair with boiled sweet potatoes.