John Myers
Baby Turkey
The perfect baby turkey recipe with a picture and simple step-by-step instructions.
- 1 2400 g Baby turkey TK
- Pepper salt
- 1 tbsp Soft butter
- 5 Stems Fresh thyme
- 350 ml Vegetable broth
- 50 ml White wine
- Let the turkey defrost in the refrigerator. Take out the inner workings and set aside, they are used for the sauce. Wash the turkey and dry it well, then season well inside and out with salt and pepper. Place 3 thyme stalks in the turkey’s belly. Pluck the rest of the thyme, mix with the soft butter and a little salt. Loosen the turkey skin over the breast – put your fingers between the skin and the meat and carefully pass through. Now halve the butter mixture and spread it under the skin on each side of the breast.
- Preheat the oven to 200 ° C / fan oven. Place the turkey in a large baking dish – if possible with a grid. Add the wine and vegetable stock and put in the oven. After 15 minutes, reduce the temperature to 140 ° C and roast the turkey slowly for approx. 3.5 hours.
- Let the turkey rest briefly, then cut it open and enjoy.
- We had red cabbage, mashed potatoes and sauce (made from turkey cuts).
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