Turkey with Potatoes

Ingredients

• 1 young turkey (3–3.5 kg)
• Salt
• Pepper
• 2 rolls
• 100 ml lukewarm milk (for soaking)
• 250 g veal (for minced meat)
• 250 g pork (for minced meat)
• 2 onions
• 150 g butter (melted)
• a handful of freshly chopped herbs (e.g., rosemary and sage)
• 50 g ground hazelnuts
• 2 Eggs
• 1 tbsp dried marjoram
• 1 kg waxy potatoes

Instructions

1. 1.

   Preheat the oven to 180°C with both fan and conventional heat. Rinse the turkey and pat it dry, then season inside and out with salt and pepper. Soak the rolls in milk. Pass the veal and pork twice through a fine meat slicer. Peel the onions and sauté them in 2 tbsp butter. Remove from heat and fold in the herbs. Squeeze the rolls well, crumble them, and briefly sauté together. Let everything cool, then mix with the minced meats, hazelnuts, eggs, marjoram, salt, and pepper, tasting as you go. Fill the turkey cavity with this mixture and tie it with kitchen twine.

2. 2.

   Place the turkey breast-side up in a buttered roasting tin and cover the bird with a damp cloth. Roast for 2–2.5 hours on the lowest rack of the preheated oven.

3. 3.

   Peel, wash, and pat dry the potatoes; cut them into halves or quarters depending on size. Toss with 2 tbsp butter, salt, and pepper.

4. 4.

   During roasting, occasionally baste the turkey with the remaining melted butter and add a splash of water if needed. In the last ~45 minutes, remove the cloth, arrange the potatoes around the bird, and allow everything to brown.

5. 5.

   Remove the turkey from the oven, cut the twine, and plate it on a serving dish. Serve alongside the roasted potatoes.