Roast Turkey

Tender turkey meat, sprinkled with rosemary and baked in a home oven.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 120 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 3 kg Meat, turkey, dark

  • 1 piece Lemon, fresh, without shell

  • 6 spoon Tomato, concentrate

  • 5 twig Rosemary, fresh

  • 1.5 teaspoons Salt, table

  • 0.5 teaspoons Spices, pepper, black

  • 1 piece Onion, raw

  • 1 piece Orange, fresh

  • 1 dl Oil, plant, sunflower

Steps

  1. Rinse the turkey under running water and dry it thoroughly with a clean kitchen towel. In a small bowl, squeeze the juice of a lemon, add five tablespoons of tomato paste, salt, and pepper, and crush the leaves from one sprig of rosemary. Mix the ingredients well and use them to coat the turkey both inside and out. Wash the orange and slice it into rounds. Insert the orange slices into the turkey, saving three slices for later.

  2. Preheat the oven to 220 degrees Celsius. Pour a little oil into the baking dish and spread it evenly. Peel the onion and cut it into larger rings, which you arrange in the oiled baking dish. Place the turkey on top of the onion and put everything into the hot oven for 40 minutes. While the turkey is in the oven, heat a pan with oil on the stove. Heat the oil strongly, but be careful not to let it start smoking. Pour the hot oil over the turkey.

  3. After 40 minutes, reduce the oven temperature to 160 degrees Celsius. Turn the turkey over, pour white wine over it, and bake for another 40 minutes. Then turn the turkey again, arrange the remaining orange slices around it, and mix a tablespoon of tomato paste into the liquid in the baking dish. Bake the turkey for another 40 minutes. Remove the roasted turkey from the oven, garnish with fresh rosemary sprigs, and serve directly in the baking dish.

Nutrition Information (Per 100g)

  • Calories: 108.58 kcal
  • Fat: 1.89 g
    • Saturated Fat: 0 g
  • Carbohydrates: 0.79 g
    • Sugars: 0.47 g
  • Protein: 19.05 g
  • Fiber: 0.16 g

Advice

If you pour hot oil over the meat at the beginning of baking, the meat will remain juicier on the inside. It is best to use organic lemons, whose peel is not treated with pesticides. If organic lemons are not available, immerse the lemon in boiling water for a few minutes and wipe it well to remove the wax containing toxins.