Big & Juicy Turkey, Baked Autumn Vegetables & Baked Apples, Salty Sage Butter

Turkey

1. For the filling, peel the onions and cut into wedges. Heat 2 tbsp butter in a pan. Add chestnuts and onions and sprinkle with a little sugar, add chilli and let caramelize. Then place in a large bowl. Peel and dice the potatoes, dice the toast without the crust. Heat 2 tbsp clarified butter in the pan. Add the potatoes and sage and fry for about 10 minutes over low heat. Salt and pepper well. Add 2 tablespoons of butter and fry until brown. Then add to the bowl with the chestnuts. Whisk eggs, milk and semolina in a bowl and season with salt and pepper. Coarsely chop the bay leaves, grind the cloves and add to the egg-milk mixture. Then pour everything over the chestnut-toast-potato mixture and let it steep for 30 minutes. Roughly quarter the soup vegetables (leek, celery & carrots) and set aside.
2. Rub the turkey thoroughly with kitchen paper and add plenty of salt inside and out. Slightly incise the skin on the side of the front breast and push the frozen butter under the skin and distribute it by gently massaging it. Preheat the oven to 200 degrees top and bottom heat. After the filling is sufficiently pulled through, the turkey can be filled. Then close with metal skewers and tie the legs together at the lower end with the kitchen twine. Place the turkey on a rack and place a large baking dish or deep baking sheet underneath. Put 100 ml of water and soup vegetables on the baking sheet. Liquefy the clarified butter in the pot and then rub the turkey with the melted clarified butter with a brush.
3. Let the turkey roast for about 60 minutes at 200 degrees, depending on the oven. Then lower the temperature to 85 degrees and let the turkey cook in the oven for 6 hours. Rub with melted butter fat once an hour.
4. After the 6 hours have elapsed, turn the turkey 180 degrees around the long side so that the side facing the oven door is now on the inside. Increase the temperature to 150 degrees and cook for another 60 minutes. When the core temperature in the thigh is 80 – 85 degrees, the turkey is ready.
5. For a crispy breast, the turkey is then placed on its back again and pushed under the grill until the breast skin is nicely tanned. The turkey should rest for another 5 minutes before filleting.

Autumn vegetables

1. Peel the beetroot (preferably with gloves) and cut into small pieces. Peel and halve the onions. Halve the pumpkin, remove the seeds and then cut into approx. 2 cm thick wedges. Roughly pluck the herbs. Cut the lemon into slices.
2. Preheat the oven to 200 degrees. Mix the vegetables separately with salt, pepper and about 3 tablespoons of oil in a bowl. Salt vigorously. Then put everything together in a baking dish and cook in the oven for 25 minutes.
3. Bring water to a boil in a small saucepan. Clean the fennel, cut it into large wedges. Then pre-cook in boiling water with a little salt for 4 minutes. Drain the fennel and add to the remaining vegetables. Cook everything together for another 15 minutes. Before serving, pour vinegar and sugar over the vegetables and season everything again with salt and pepper.

baked apple

1. Cut the apples in half and use a small spoon to remove the apple casing. Grease the baking dish and place the apples in the dish. Finely chop the nut mixture and lightly toast it in a pan with clarified butter. Grate mountain cheese and also add to the pan. Reduce the heat immediately and mix the cheese and nut mixture briefly. Then fill the apples and put them in the oven at 200 degrees for about 30 minutes.

Spice sauce

1. Heat the honey and the spices in a small saucepan. Add orange juice and balsamic vinegar and let it reduce slightly. Pour in the stock and reduce by 2/3. Season to taste with honey and pepper.

salty sage butter

1. Finely chop the sage leaves and use a fork to spread them in the butter together with the salt. Then chill.