Festive turkey with tangerine

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Festive turkey with tangerine
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Rezept drucken
Servings
8 people
Servings
8 people
Festive turkey with tangerine
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Servings
8 people
Servings
8 people
Ingredients
Turkey in brine
Turkey in the oven
Servings: people
Units:
Instructions
Turkey in brine
  1. Dissolve the salt in about 1 litre of hot water and place the remaining water with all the ingredients in a suitable container and place the turkey, breast down, in it overnight.
  2. The next day, pick up the vegetables and keep part of the salt brine. With this step the turkey stays nice and juicy and the breast does not dry out.
Turkey in the oven
  1. Remove the turkey from the water and pat dry.
  2. Wash mandarins hot and cut in half.
  3. Season the turkey inside and out with salt and pepper.
  4. Peel the onions and cut into eighths. Stuff the turkey with mandarins, mayoran and onions.
  5. Close the opening with toothpicks. Cross the legs and tie with kitchen string.
  6. Put the vegetables from the brine on a prepared baking tray, add garlic and mix with the goose fat.
  7. Place the turkey on an oven rack with the breast side up and place it on the prepared baking tray.
  8. Mix the soy sauce, salted turkey brine and honey together and brush the turkey with it once.
  9. Roast for approx. 30 minutes on the lowest rack of the oven preheated to 220°C.
  10. Now deglaze the bottom baking tray with the white wine. Drizzle the turkey with the roasting stock and add the bay leaves.
  11. Reduce the oven temperature to 160°C, continue roasting for about 2.25 hours, sprinkling the turkey with the gravy from time to time.
  12. 20 minutes before the end of the roasting time, brush the turkey with the soya-honey mixture again and reheat the oven to 220°C.
  13. The turkey is cooked when the meat juice is clear when it is pierced. Remove the toothpick and kitchen string, carve the turkey.
  14. Pour the gravy through a sieve, possibly skimming some fat. Bring the sauce to the boil, season to taste and thicken with maïzena.

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