Turkey Roast with Cranberries

Ingredients

• 3.5 kg young turkey (about 1 whole turkey)
• 250 g veal
• 250 g pork
• 2 onions
• 1 handful parsley
• 125 g butter
• 2 rolls
• 150 ml milk (for soaking)
• 50 g ground hazelnuts
• 2 Eggs
• Salt
• pepper (ground)
• 1 tsp dried marjoram
• 1 tsp dried thyme
• 1 tsp dried cranberries
• 1 tsp coriander seeds

Instructions

1. 1.

   Preheat the oven to 180°C with fan and top heat.

2. 2.

   Wash and pat dry the turkey. For the stuffing, run the veal and pork through a fine meat slicer twice. Peel the onions, rinse the parsley and shake dry, then finely chop both and sauté in about 40 g of clear butter. Remove from heat and let cool. Soak the rolls in lukewarm milk for about 10 minutes, then squeeze out excess liquid, crumble into pieces, mix with the onions, meat, hazelnuts and eggs, and season with salt, pepper and marjoram.

3. 3.

   Fill the turkey with the mixture and seal the opening. Roast in the preheated oven on the lowest rack for 2–2½ hours; occasionally baste with the remaining melted butter and add a little water if needed. Cover loosely with foil at first, then remove it during the last ~45 minutes.

4. 4.

   Crush thyme, cranberries and coriander in a mortar, add to the remaining butter, season with salt and pepper, and brush the turkey during the final ~20 minutes.

5. 5.

   Remove from oven and serve with stuffing. Offer sausages, mushrooms, sauce and vegetables as desired.