Turkey Roast with Stuffing

Ingredients

• 1 young turkey (ca. 4 kg)
• Salt
• Pepper (freshly ground)
• 1 lemon
• 3 tbsp chopped parsley
• 2 onions
• 4 tbsp clarified butter
• 6 slices white bread
• 100 ml milk
• 2 Eggs
• 1 tbsp chopped sage
• 1 tsp curry powder
• 2 tbsp butter
• 2 tsp seasoned broth
• 750 ml poultry stock
• cornstarch (for binding)
• blue grapes (for garnish)
• sage sprig (for garnish)

Instructions

1. 1.

   Wash the turkey, pat dry, and rub inside and out with salt, pepper, and lemon juice. For the stuffing, peel and finely chop onions. Clean and finely chop the turkey liver. Sauté onion in 1 tbsp hot clarified butter until translucent, add liver and parsley, cook briefly. Dice bread, mix with milk, eggs, sage, salt, pepper, and seasoned broth in a bowl with the liver-parsley mixture.

2. 2.

   Stuff the turkey, sew up the openings, and dress it. Place the prepared turkey in a large roasting pan. Melt remaining clarified butter, stir in curry, brush the turkey, spread a piece of foil with curry-butter, and cover the turkey. Roast in a preheated oven at 175°C for about 3–3.5 hours.

3. 3.

   After about 1.5 hours, add cleaned gizzard, heart, and neck to the turkey and pour half the poultry stock over it. Baste the turkey frequently with roasting liquid.

4. 4.

   After 3 hours, pierce a leg with a thick needle; if the meat juice is clear, the turkey is done, otherwise continue roasting. Remove the turkey from the oven, cover with foil, and rest for 15 minutes. Meanwhile, skim off fat from the pan, dissolve the drippings in remaining stock, strain into a small pot, and bring to boil. Mix cornstarch with 2 tbsp water, add to sauce to thicken, season, and serve separately with the turkey.

5. 5.

   Arrange the turkey on a warmed platter, place grapes around it, and garnish with sage sprigs before serving.