Turkey Roast with Lingonberry Sauce and Sweet Potato Mash

Ingredients

• 1 young turkey (approx. 4 kg, with giblets)
• Salt
• black pepper (freshly ground)
• 1 onion
• 1 lemon
• 3 tbsp freshly chopped parsley
• 2 onions
• 4 tbsp clarified butter
• 6 slices white bread
• 100 ml milk
• 2 Eggs
• 1 tbsp finely chopped sage
• 1 tsp curry powder
• 750 ml poultry stock
• 600 g Sweet Potatoes
• 2 tbsp butter
• 200 ml lukewarm milk
• Nutmeg (freshly grated)
• 1 tbsp Cornstarch

Instructions

1. 1.

   Cut the cornmeal bread into small cubes. Peel the onions, wash and trim the celery, and dice both with ham. In a pan heat the butter and sauté the onion, celery, and ham cubes. Remove from heat and let cool.

2. 2.

   Preheat the oven to 200°C (400°F) fan‑forced or conventional.

3. 3.

   Wash the herbs, pat dry, chop the leaves, mix with the cornmeal bread and vegetable mixture, pour in 250 ml broth, combine loosely, season with salt and pepper, and let rest for 10 minutes. Rinse the turkey cold, pat dry, season inside and out. Fill with the cornmeal mixture. Place in a greased roasting tin and roast on the lowest rack for 45 minutes. Baste with melted butter and continue roasting for about 4 hours at 150°C (300°F).

4. 4.

   Drain the potatoes, steam until soft, mash with a potato masher, then blend with butter and milk into a smooth purée. Season with salt, pepper, and nutmeg.

5. 5.

   Remove the turkey from the tin, keep warm. Reduce the pan juices on the stove with remaining broth, strain through a sieve into a new pot. Mix cornstarch with cold water, add to the sauce, bring to a boil, thicken, and season. Plate the turkey with sage sprigs and orange slices, serve with sweet potato purée and lingonberry sauce as desired.