Roast Turkey

Ingredients for 10 servings:

• 1 onion(s)
• 2 stalk(s) celery
• 75 g butter
• 200 g bratwurst sausage meat
• 1 bunch of parsley
• 4 sprigs of thyme
• 3 sprigs of sage
• Salt
• Black pepper, freshly ground
• 200 ml chicken broth
• 1 turkey (baby turkey), ready to cook (about 3.5 kilos)
• 3 tbsp clarified butter
• 400 ml chicken broth
• 2 tbsp butter
• 2 tbsp flour
• e.g. cream, some
• 1 loaf(s) (cornbread or wheat bread, 1-2 days old)

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Roast turkey

Bake cornbread 1-2 days before the meal (found in my recipes). On the day of the meal, peel the onion and wash the celery. Finely dice the vegetables. Melt the butter in a pan. Cook the vegetables in it over low heat for about 5 minutes. Add the sausage meat and cook everything for another 3-4 minutes. Wash the herbs, shake dry and chop them, then stir into the vegetables. Season everything with salt and pepper. Cut the cornbread into 3 cm cubes and gradually stir in the broth and vegetable mixture. The mixture should be moist but not runny. You may not need to use all of the bread. Wash the turkey, rub it inside and out with salt and pepper, and stuff it with the cornbread mixture. Tie the belly opening closed with kitchen string and dress the bird, i.e., tuck the wings under the back and tie the legs together to ensure even cooking. Preheat the oven to 175°C (gas mark 2, fan oven 160°C). Heat the clarified butter in a large roasting tin on the hob and sear the turkey all over over high heat. Then place the bird on its breast side and place it in the oven (bottom). Roast the turkey for at least 2 hours, turning it over when it starts to brown and basting it occasionally with the meat juices. The turkey is cooked when you pierce a leg at the thickest part with a needle and remove the needle and clear juices run from the leg. Turn off the oven and keep the turkey warm. Defatt the meat juices, i.e. first skim off the clear layer of fat with a spoon and then absorb any remaining fat with kitchen paper. Then deglaze the stock with the stock, pour it into a saucepan and bring to the boil. Knead the butter and flour together, stirring in small pieces into the stock. Bring the sauce to a boil, season to taste, top with a little cream if desired, and serve with the turkey. If the entire stuffing doesn’t fit into the bird, you can transfer it to an ovenproof dish and place it in the oven for the last 15 minutes of roasting time. Serve separately. Side dishes: Cranberry sauce and glazed sweet potatoes/mashed sweet potatoes (all three can be found in my recipes), but also corn, mashed potatoes, wild rice, or broccoli.