Holiday roast turkey

Ingredients for 4 servings:

• 1 turkey, approx. 3 kg
• 4 tbsp butter
• 3 apples
• 3 sprigs of thyme
• 1 lemon(s)
• 2 onions
• 1 carrot(s)
• 1 celeriac
• 1 leek(s)
• 1 tbsp rapeseed oil
• 250 ml white wine
• 750 ml chicken broth
• 500 g red cabbage
• 1 bay leaf
• 3 juniper berries
• 1 onion(s)
• 1 tbsp butter
• 1 tsp cornstarch
• 500 ml vegetable stock
• 2 tbsp red wine vinegar
• 8 bread dumplings (ready-made product)

Instructions

Working time approx. 45 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 4 hours 30 minutes; Total time approx. 5 hours 35 minutes

with bread dumplings and red cabbage

Wash the turkey and pat dry. Rub the outside of the turkey with butter and season with salt and pepper. Also spread butter between the breast and the skin. Quarter the apples. Quarter the lemon. Stuff the turkey with apples, thyme, and lemon. Cook the turkey in a roasting pan in the oven for 30 minutes at 200°C. Quarter the onions. Finely chop the carrot, celery, and leek and sauté with the onions. Deglaze with wine, let the alcohol evaporate, and add a little stock. Remove the turkey from the oven, brush with melted butter, add the stock and vegetables, and leave everything in the oven at 140°C for at least 3 hours. For the vegetables, dice the onion, trim the red cabbage, and chop it finely. Sauté the onion in 1 tablespoon of butter. Add the red cabbage, cook for 5 minutes, and season with salt and pepper. Add the bay leaf, juniper berries, and vegetable stock. Cover the red cabbage and cook for 20 minutes. Combine the cornstarch with the red wine vinegar, add to the red cabbage, and bring to a boil, stirring once. Remove the turkey from the roasting pan and place it on a baking sheet in the oven at 160°C for half an hour until crispy. Purée the juices that have collected in the roasting pan with the soft vegetables to make a sauce. Season with salt and pepper. Cook the bread dumplings according to the package instructions. Remove the turkey from the oven, let it rest for 20 minutes, carve, and serve with the apples, dumplings, and the sauce.