|4 kg||turkey (whole)|
|200 g||white bread|
|300 g||celery root|
|400 ml||chicken broth|
|100 ml||heavy cream|
Rivaner, fine dry, 2013
Thanks to its fine, fruity taste, a young Rivaner with aromas of fresh herbs and green apple goes well with poultry. The ideal drinking temperature of 8 – 9°C (46 – 48°F) best releases the fine minerality and nice spiciness of the young wine.
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.
Sauté bacon in a pan until crispy. Add marjoram and continue to sauté some more. Set aside.
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.
Peel root celery. Cut carrots, root celery, and remaining apples into cubes.
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.
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.