1 turkey (ca.. 5 K.)
120 g. leek
100 g. butter
100 g. ciabatta bread, yesterday
75 g. dried figs
75 g. nuts
75 g. cranberry (fresh or kateps.)
1 tbsp. psilok. parsley
3 tbsp. + 2 sprigs rosemary
thal. salt, freskotr. pepper
175 g. bacon
2 tbsp. orange liqueur
1 carrot, 1 little leek,
2 -wheel. parsley
1 gum. celeriac
1-2 Bay leaves
1 organic orange
125 ml white wine, dry
120 ml cream
1-2 tbsp. flour
poss. 1 -2 tbsp. orange liqueur
Wash the leek clean and cut into rodeles.To sauté in a pan with 2 tbsp. butter.
Cut the bread into cubes and saute in other 2 tbsp. butter. , Remove and let cool.
Cut the figs into cubes and chondrokovoume nuts. Wash and drain cranberries or frozen xepagonoumeta. Mix all ingredients and add to 1 K,p. chopped parsley and rosemary.
Wash the turkey, the dry and rub inside and out with salt and pepper.
Preheat oven to 200 °C (the air oven at 180 ° C).
Fill the abdomen of the turkey with mixtures of cranberry and the first closing with large toothpicks after the tie with string as the laced footwear. Tie legs together.
Mix the remaining butter with soft 2 tbsp. rosemary and rub it with the turkey around. Put it in a pan with the breast upwards, the cover with bacon and drizzle with orange liqueur. Cover the turkey with foil (like roof) and bring up a slit has steam.
Place the tray in the oven and after ca.. 10 minutes lower the temperature at 160 °C (in an air oven at 140 °C) and bake for at least 4,5 hours.
Wash the leek, the carrot, celeriac and 2 sprigs parsley, the clean and cut into cubes.
After 1 baking time place around the turkey vegetables, parsley, bay leaves and rosemary. Every half hour, pour some water in vegetables (total 750 ml).
45 minutes before the end of cooking remove the foil and bacon, which crispy fry just before serving.
Raising the temperature again to 200 °C (in an air oven at 180 °C ) and completing the baking. (To test holes with a toothpick the thicker part of Bhutan and the broth comes to be clear. If blood has, You should cook meat even 20 minutes and repeat the test.) Wash the orange in hot water, pat dry, the scrape and then squeeze. Place the turkey on a preheated platter and keep warm in oven 30-45 minutes.
Place vegetables and broth in a pot roast. Add the wine, 100 ml cream, juice and orange zest and bring to a boil. Whisk the flour with the remaining cream and after well dissolved, pour into the pot, stirring. Simmer the sauce for 15 minutes. the strain, the salt and pepper and if we add a little orange liqueur.
Serve the turkey with sauce and bacon and accompany with seagulls and carrot croquettes.
For 8 servings
preparation time: ca.. 40 minutes (without baking)
Per portion: ca.. 825 kcal/3465 Id, 59 g. Ref., 54 g. glosses., 22 g. aq.
