Roasted turkey with apple-sage-pecan filling

Name: roasted turkey with apple-sage-pecan filling
Cook time: 25 min
Total time: 385 min
Yield: 12
Ingredients: 4,5 kg turkey from the salesman; 100 g fresh leek; 115 g salted pecans; 2 twig fresh sage leaf; 2 Jazz apple or another sweet, firm apple; 2 fennel thyme sausage; 2 fresh sage leaf; 30 g Japanese breadcrumbs; 100 g low fat smoked bacon strips; 50 g unsalted butter or margarine

Go classic! Stuffed turkey with a rich filling of fennel-thyme sausage, apple, sage and nuts.

Ingredients

Kitchen Stuff

1 baking dish or roasting pan
1 kitchen thermometer

Directions

Allow the turkey to reach room temperature in about 1 hour and preheat the oven to 180 ° C.
Meanwhile, wash the leek and cut the white and light green part as finely as possible. Chop the nuts coarsely.
Cut the sage finely. Cut the apple into segments, remove the core and cut the flesh into cubes of ½ cm (brunoise).
Remove the skin from the sausages and add the sage, apple, nuts, and bacon strips to the leek. Mix together.
Fill the turkey with the mixture.
Melt the butter. Brush the turkey around with the butter and sprinkle with salt and pepper.
Put the turkey in an oven dish or roasting pan, cover with aluminum foil and let it turn golden brown and done in about 4½ hours. Remove the foil after 3½ hours.
Insert the core thermometer in the middle of the filling and check the temperature. If it is 70 ° C or higher, the filling and the meat are cooked.
Remove the turkey from the oven, cover loosely with aluminum foil and leave to rest for 30 minutes before cutting.