Summary

Ingredients

• 140 g apple rins, dried
• 5 tablespoon potato (s) (waxy), cooked the day before, peeled, diced
• 150 g bacon, diced
• 2 onion (s), finely chopped
• 1 bunch parsley, finely chopped
• 3 tablespoon crème fraîche
• 1 teaspoon salt
• a little pepper, from the mill
• little nutmeg
• 1 turkey, ready to cook

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Instructions

1. The filling is enough for a turkey of approx. 4 kg.
2. Marinate apple rings with calvados for approx. 3 hours, set half aside, roughly chop the remaining apple rings, place in a bowl, add the potato cubes and the remaining ingredients up to and including the crème fraîche, mix, season.
3. Filling: put the filling in the belly. Seal (or sew) the opening with a wooden skewer. Salt the turkey. Tie the legs and wings with kitchen string, place them on a baking tray with the breast side up, pour 50 g of clarified butter over them.
4. The turkey could be steeped 3 hours before the filling with the following marinade:
5. 1 tablespoon mustard, 1 tablespoon lemon juice, 4 tablespoon peanut oil, 2 tablespoon calvados, a little pepper
6. Mix all ingredients together, season. Brush the turkey inside and out, cover and marinate in the refrigerator for 3 hours.
7. Fry the turkey for 1 hour in the lower half of the oven preheated to 180 ° C. Reduce the heat to 130 ° C, pour 2 dl calvados over the turkey, continue frying for 2 hours.
8. Place the apple rings that have been set aside and fry for approx. 1 hour. Occasionally pour over the frying liquid. Remove the turkey, cover and let rest for approx. 20 minutes before carving. Pour the cooking liquid into a small pan, bring to the boil, serve with the turkey.
9. Cooking test: pierce with a needle, if clear liquid emerges, the turkey is cooked. The core temperature of the turkey should be around 80 ° C.