Whole Turkey with Filling – American Style

Summary

Ingredients

• 1 turkey or turkey (approx. 7 kg)
• 2 tablespoon butter, room temperature
• Salt and pepper, black
• 250 ml chicken broth

For the filling:

• 2 stalks celery, chopped
• 120 g mushrooms, fresh or 1 small. Can, drained
• 1 medium onion (s), chopped
• 1 teaspoon sage, dried, ground
• 0.25 teaspoon ¼ black pepper
• teaspoon ⅛ salt
• 14 slices white bread or other bread (medium-sized ), diced into small pieces
• 180 ml chicken broth
• 1 teaspoon butter
• 500 g sausae meat (sausae meat), possibly

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Instructions

1. For the filling, heat the butter in a saucepan over medium heat, sauté the celery, the fresh mushrooms and the onion, but do not brown. Remove from heat and add sage, pepper and salt.
2. Put the bread cubes in a large bowl, add the celery mixture and the canned mushrooms, if fresh ones are not used. Pour enough broth over it so that everything is well moist. If you want, you can now add the 500 g sausage meat.
3. Brush the inside of the turkey with salt, then add the filling to the turkey. First fill the neck opening, then pin the skin of the neck firmly in place. Now put the filling in the abdominal cavity and seal the opening with toothpicks or roulade needles.
4. You can also put the filling in aluminum foil and simply put it in the oven next to the roasting pan after half the roasting time.
5. Set the oven to 160 ° C (top / bottom heat). Preheating is not necessary. Brush the turkey with butter and place on a rack in the roaster, breast side up. Pin the clubs and wings.
6. Put 250 ml of chicken stock on the bottom of the roaster, then there is enough moisture in the oven that the breast remains nice and juicy, but the skin still tans.
7. Put a meat thermo, if available, into a leg. Basting during the roasting process is not necessary. Leave the turkey in the oven for almost 4 hours.
8. The turkey is done when the roasting thermo shows at least 74 ° C. Without a roast thermo you can of course also check whether the turkey is cooked. Simply prick the turkey with a fork, the meat juice should run out clear.
9. Take the roasting pan out of the oven and cover loosely with aluminum foil. Let the turkey rest for 20-30 minutes so that the meat juice can settle and the meat relaxes.
10. You can then start slicing the turkey. Red cabbage, Brussels sprouts, corn, bread dumplings, potato dumplings, mashed potatoes and boiled potatoes go well with turkey.

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