Roasted juicy turkey

Step 1/9

• 4 kg turkey
• 14 strips bacon
• 4 sprigs marjoram
• 200 g white bread
• 2 stalks celery
• 2 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

• frying pan
• cooking spoon

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

Step 3/9

• 50 g walnuts
• 1 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

• cooking spoon

Stuff turkey with the filling.

Step 5/9

• kitchen twine

Using kitchen twine, securely tie the legs together.

Step 6/9

• olive oil

Generously rub the turkey with olive oil.

Step 7/9

• 300 g root celery
• 3 carrots
• 1 apple

• cutting board
• knife

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

Step 8/9

• 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

• 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.

Enjoy your meal!