Regina`s Turkey
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Cook Time | 3 hrs 40 mins |
| Total Time | 5 hrs 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2.6 kg turkey, young
- 0.5 ½ bunch mugwort
- 1 apple
- 1 onion (s)
- salt and pepper
- 1 ¼ liters water
- 20 g butter, liquid
- 3 tablespoon flour or sauce thickener for the sauce
- Seasoning (s) to taste, for the sauce
- Paprika powder
- possibly red wine
Print Recipe
Pin Recipe Instructions
- It does not matter whether it is fresh or frozen turkey, everything can be used here. Wash the turkey inside and out and pat dry thoroughly. If there are giblets, remove them and use them elsewhere. Season the turkey inside and out with salt, pepper and paprika and massage everything in thoroughly. Quarter the apple, remove the core and chop it into large pieces. Remove the peel from the onion and roughly chop like the apple. First put the mugwort in the turkey and then the apple and onion pieces. When the turkey is filled, seal it with roulade needles or sew up. Now place the turkey breast up in a dripping pan and pour over 1 liter of water. Place in the oven preheated to 200 ° C top / bottom heat and proceed as follows: Turn the oven down to 180 ° C top / bottom heat after 10 minutes and roast the turkey at this temperature for 30 minutes. Then turn the oven down to 160 ° C top / bottom heat, place the turkey on its breast and roast for 60 minutes at this temperature. After 20 minutes pour the brew over the pan; after another 20 minutes, brush the turkey with 10 g of the liquid butter Then turn the oven down to 140 ° C top / bottom heat and put the turkey back on its back. Fry for 80 minutes at this temperature, pouring the stock over twice after 30 minutes each time; after another 20 minutes, brush the turkey with the remaining 10 g of the liquid butter Finally, turn the oven up to 200 ° C top / bottom heat and fry the turkey for about 20 minutes until crispy and golden yellow; then take it out of the drip pan and place it on a roasting rack above the drip pan. Mix the remaining 250 ml water with 1 - 2 teaspoons of salt and pour over the turkey; this makes the skin crispier When the baking time is over, turn off the oven and let the turkey rest in it for 15 minutes. Take out the pan and cook a sauce from the stock. To do this, add either 3 tablespoon flour or 3 tablespoon dark sauce thickener to the stock so that the sauce becomes thick and creamy. Add the filling if you like. Now season to taste, I like to use salt, pepper, paprika and a little cinnamon for the Christmas taste, as well as bay leaves and allspice. Red wine can be added as a special refinement, it gives a certain flavor; but we don`t like it that much, so we leave out the red wine. Now take the turkey out of the oven and carve it. Take out the filling and, if you like, add it to the sauce. If you like, you can now serve it like this or let the pieces soak in the sauce again - but then the turkey skin is no longer so crispy. Serve the turkey with red cabbage and dumplings. It also tastes very good the next day, in my eyes almost even better. Thanks to the long cooking time and the low temperatures, the turkey is cooked particularly juicy and gently. In total, the turkey roasts a good 215 minutes, i.e. more than a good 3.5 hours.
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