Baked turkey filled and browned

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Turkey stuffed for Christmas dinner?

Baked turkey filled and browned
Image from Pixabay

Turkey filled and browned in the oven, can be an inspired choice for Christmas meal. Turkey meat is healthy, has few calories and is recommended in most diets. It is suitable in the diet of people with health problems and is at the same time recommended in the diet of children after the first months of life. Consumed in ordinary quantities and properly prepared, turkey meat has numerous benefits on the body.

Turkey meat is low in fat, 100 g of meat containing about 160 calories. It is rich in vitamins B6, B12, niacin, riboflavin and selenium, as well as essential minerals to the body: iron, zinc, selenium and phosphorus. 100 g turkey meat contains about 32 g of protein, which makes it a good source of essential amino acids.

Eating turkey meat helps reduce cholesterol. The lean, skinless, baked turkey meat has the lowest amount of saturated fat or cholesterol of all meats. Eating turkey meat, has a beneficial role in fighting insomnia and maintaining a strong immune system.

The turkey bought from the big stores contains in the cavity, the most mute times and the entrails, from which we can prepare soup, for the tastiest steak sauce.

Ingredients for turkey filled and browned in the oven:

Baked turkey filled and browned
Image from Pixabay

1 turkey about 4 kg, for filling: 450 g minced meat for sausages, 50 g fresh breadcrumbs, 1 tablespoon dried thyme, chopped, 1 onion cut in half.

For grease: 50 g butter, 150 ml port wine (can be replaced with cherry). The wine will give the steak the glazed and spectacular taste and appearance. 2 teaspoons sugar, juice from 1/2 orange, 1/2 teaspoon spices (pepper and coriander), 1 bay leaf.

Preheat the oven to 5/190 degrees Celsius. Rinse the turkey and remove the entrails (we keep them for the sauce). We wipe it with a paper towel.

Combine the minced meat with the breadcrumbs and thyme and fill the top of the neck with the mixture. Put the onion in the cavity and place the turkey in the baking tray. Add water of about 1 cm, cover with foil and bake for about 18 minutes for every 500 g meat. Don’t forget to count the weight of the filling. Every once in a while, we grease the turkey with the sauce from the tray. Along with the turkey we can wrap a fresh sausage, or some dried curmals or apricots, in a slice of bacon and a sprig of rosemary (they are baked in the last 20 minutes).

Put the remaining ingredients in a bowl on the heat and let it boil until it drops and binds like a syrup. Grease the turkey in the last 15-20 minutes of browning. Let it stay warm for 20 minutes before serving and serving with filling. The long-awaited moment to feast has arrived! Beautiful holidays!

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