Stuffed turkey step-by-step

Name: stuffed turkey step-by-step
Cook time: 30 min
Total time: 240 min
Yield: 6
Ingredients: 20 g fresh sage leaf sachet or 2 tsp dried sage; 3 stem celery; 1 onion; 6 old white bread; 250 g bratwurst; 2 Goudrenet apple other crisp apples also possible; 1 medium sized egg; 1 Turkey approx. 2 2 1/2 kg; 2 el traditional olive oil; 25 g unsalted butter or margarine

Stuffed turkey step-by-step: perfect Christmas recipe

Ingredients

Kitchen Stuff

1 cocktail stick

Directions

Filling: Cut and chop the onion. Cut the celery into small cubes. Peel and cut the apple into small cubes. Cut the sage leaves fine.
Grind the bread in the food processor to crumble. Remove the skin from the sausages.
Roast the minced meat in a frying pan with the onion, celery and apple. Allow the minced meat mixture to cool.
Add the egg and breadcrumbs and knead to a firm mass.
Filling and roasting: Dab the turkey on the inside and outside dry with kitchen paper.
Put most of the stuffing in the turkey (not too full, because the filling will expand a bit during baking).
If necessary, carefully loosen the skin along the neck without damaging it. Also slide some filling between the skin and meat.
Fold the sheet around the hole and stick it with a cocktail stick.
Pack the stuffed turkey into aluminum foil or a plastic bag and store it on a bowl in the bottom of the refrigerator until use.
Take the turkey out of the refrigerator in time to reach room temperature, this takes at least 1 hour.
Mix the pepper and salt, and rub the turkey around.
Preheat the oven to 200 ° C.
Melt the butter and stir in the oil. Pour some of it into the roasting pan and place the turkey on the breast.
Pour the rest of the butter over it and spread it over the turkey by hand so that all parts are generously greased.
Cover the roasting pan loosely with aluminum foil (not too tight, otherwise the turkey will roast). The foil protects against drying out.
Place the roasting pan on a grid in the middle of the preheated oven and roast the turkey in 2-2 1/2 hour golden brown and done.
After 1 hour, switch the oven temperature back to 175 ° C. Baste the turkey regularly with roasting liquid.
Remove the last 30 min. The aluminum foil and turn the turkey on its back so that the skin on the chest can become brown and crunchy.
Check whether the turkey is cooked by putting a satépen or meat fork in the thickest part of the femur.
The turkey is cooked when the moisture that drips out is clear. If it is still pink in color, leave the turkey in the oven for another 15 minutes.
Remove the roasting tray from the oven. Wrap the turkey in a new piece of aluminum foil and let it rest for at least 15 minutes in a warm place.
Meanwhile, make the gravy or sauce (see combination tip). Cut the turkey at the table.