Cured Turkey with Baked Potatoes and Brussels Sprouts Leaves

5 from 5 votes
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 77 kcal



  • 7,5 kg Salted turkey
  • 200 g Steak seasoning
  • 200 ml White wine
  • 200 ml Orange juice
  • 200 g Café de Paris spice
  • Butter


  • 1,5 kg Floury potatoes

Brussels sprouts:

  • 1,5 kg Brussels sprouts
  • 100 g Breadcrumbs
  • Sugar
  • Salt
  • Nutmeg



  • Mix the steak seasoning with white wine and orange juice and marinate the turkey with it. Cook at 100 ° C in the oven for 3 hours.
  • Brush the meat with honey. Increase the temperature to 150 ° C and cook for another hour, pouring the gravy over several times.
  • For the gravy: Pass the meat stock through a sieve and pour into a saucepan. Season to taste with Café de Paris spices and butter and let reduce.


  • Cut out the potatoes as balls with a larger apple cutter and cook them, then bake them in the deep fryer. Season with french salt.

Brussels sprouts:

  • Blanch the florets and soak in ice water, then pluck the leaves. Fry the Brussels sprouts in clarified butter and sprinkle with breadcrumbs and the spices.


Serving: 100gCalories: 77kcalCarbohydrates: 11.4gProtein: 5.1gFat: 0.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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