Roast Turkey

Summary

Ingredients

• 1 onion (s)
• 2 stalks celery
• 75 g butter
• 200 g sausae meat
• 1 bunch parsley
• 4 sprigs thyme
• 3 sprigs sage
• salt
• Pepper, black, freshly ground
• 200 ml chicken broth
• 1 turkey (baby turkey), ready to cook (about 3.5 kilos)
• 3 tablespoon clarified butter

For the sauce:

• 400 ml chicken broth
• 2 tablespoon butter
• 2 tablespoon flour
• cream, something
• 1 bread (s) (corn bread or wheat bread, -2 days old)

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Instructions

1. Bake a corn bread 1-2 days before eating (found in my recipes).
2. On the day of eating, peel the onion and wash the celery. Chop the vegetables into small cubes. Froth the butter in a pan. Cook the vegetables in it over low heat for about 5 minutes. Add the roast and cook for another 3-4 minutes. Wash the herbs, shake dry and chop, stir into the vegetables. Season everything with salt and pepper.
3. Cut the cornbread into cubes about 3 cm in size and gradually stir in the stock and the vegetable mixture. The mass should be moist, but not liquid. You may not use all of the bread.
4. Wash the turkey, rub salt and pepper inside and outside, fill with the cornbread mixture. Seal the belly opening with kitchen twine and train the bird, i.e. tuck the wings under the back and tie the legs together so that it cooks evenly.
5. Preheat the oven to 175 ° C (gas mark 2, convection 160 °). Heat the clarified butter in a large roasting pan on the stove, fry the turkey in it over high heat. Then lay the bird on its breast and put it in the oven (below).
6. Roast the turkey for at least 2 hours, turning it over when it gets color and basting it with the gravy every now and then. The turkey is done when you prick the thickest part of a leg with a needle and clear juice comes out of the leg after pulling the needle out.
7. Keep the turkey warm in the switched off oven. Degrease the meat stock, i.e. first skim off the clear layer of fat with a spoon, then soak up more fat with kitchen paper. Then extinguish the stock with the stock, pour into a saucepan and bring to the boil. Knead the butter and flour and stir into the broth in pieces. Boil the sauce through vigorously, season to taste, top off with a little cream if you like and serve with the turkey.
8. If the whole filling does not fit into the bird, you can put it in an ovenproof bowl and put it in the oven for the last 15 minutes and serve separately.
9. Side dishes: cranberry sauce and glazed sweet potatoes / mashed sweet potatoes (all 3 can be found in my recipes), but also corn, mashed potatoes, wild rice or broccoli.

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