Roasted juicy turkey

Based on 19 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Medium 👍
60
min.
Preparation
120
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
4 kg turkey (whole)
14 strips bacon
4 sprigs marjoram
200 g white bread
2 stalks celery
apples
50 g walnuts
egg
300 g celery root
carrots
400 ml chicken broth
100 ml heavy cream
50 g butter
salt
pepper
olive oil
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • frying pan
  • cooking spoon
  • large bowl
  • kitchen twine
  • baking dish
  • saucepan
  • sieve
  • whisk
  • platter

Nutrition per serving

Cal
1098
Protein
158 g
Fat
22 g
Carb
43 g
  • Step 1/9

    Preheat oven to 160°C/320°F. Season turkey with salt and pepper, both on the inside and outside. Cut bacon into fine cubes. Pick marjoram leaves and chop roughly. Cut white bread, celery stalks, and two-thirds of the apples into small cubes.
    • 4 kg turkey
    • 14 strips bacon
    • 4 sprigs marjoram
    • 200 g white bread
    • 2 stalks celery
    • apples
    • salt
    • pepper
    • oven
    • cutting board
    • knife

    Preheat oven to 160°C/320°F. Season turkey with salt and pepper, both on the inside and outside. Cut bacon into fine cubes. Pick marjoram leaves and chop roughly. Cut white bread, celery stalks, and two-thirds of the apples into small cubes.

  • Step 2/9

    Sauté bacon in a pan until crispy. Add marjoram and continue to sauté some more. Set aside.
    • frying pan
    • cooking spoon

    Sauté bacon in a pan until crispy. Add marjoram and continue to sauté some more. Set aside.

  • Step 3/9

    Mix white bread, chopped apples, celery stalks, and walnuts with sautéed bacon. Add in egg and mix until combined. Season filling generously with salt and pepper.
    • 50 g walnuts
    • egg
    • salt
    • pepper
    • large bowl
    • cooking spoon

    Mix white bread, chopped apples, celery stalks, and walnuts with sautéed bacon. Add in egg and mix until combined. Season filling generously with salt and pepper.

  • Step 4/9

    Stuff turkey with the filling.
    • cooking spoon

    Stuff turkey with the filling.

  • Step 5/9

    Using kitchen twine, securely tie the legs together.
    • kitchen twine

    Using kitchen twine, securely tie the legs together.

  • Step 6/9

    Generously rub the turkey with olive oil.
    • olive oil

    Generously rub the turkey with olive oil.

  • Step 7/9

    Peel root celery. Cut carrots, root celery, and remaining apples into cubes.
    • 300 g root celery
    • carrots
    • apple
    • cutting board
    • knife

    Peel root celery. Cut carrots, root celery, and remaining apples into cubes.

  • Step 8/9

    Place stuffed turkey into a baking dish. Place carrots, root celery, and apple cubes around the turkey. Bake in a preheated oven at 160°C/320°F for approx. 2 – 2.5 h. Approx. 3 – 4 times during baking , baste with chicken broth. Raise heat to 200°C/390°F during the last 30 min. to brown turkey.
    • 400 ml chicken broth
    • baking dish
    • oven

    Place stuffed turkey into a baking dish. Place carrots, root celery, and apple cubes around the turkey. Bake in a preheated oven at 160°C/320°F for approx. 2 – 2.5 h. Approx. 3 – 4 times during baking , baste with chicken broth. Raise heat to 200°C/390°F during the last 30 min. to brown turkey.

  • Step 9/9

    Then, transfer turkey to a platter and allow to rest for approx. 10 – 15 min. In the meantime, retrieve liquid from the baking dish and transfer to a saucepan. Add in heavy cream and butter and bring to boil. Cook for approx. 1 - 2 min., constantly stirring. Serve turkey with sauce on the side.
    • 100 ml heavy cream
    • 50 g butter
    • saucepan
    • sieve
    • whisk
    • platter

    Then, transfer turkey to a platter and allow to rest for approx. 10 – 15 min. In the meantime, retrieve liquid from the baking dish and transfer to a saucepan. Add in heavy cream and butter and bring to boil. Cook for approx. 1 - 2 min., constantly stirring. Serve turkey with sauce on the side.