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Recipe online

fisslir.com/en/blogs/recipes/roast-turkey-with-honey-thyme-glaze-red-wine-jus-and-root-vegetables-from-the-original-profi-collection

Recipe

Juicy Roast-Turkey with Honey-Thyme Glaze, Red Wine Jus, and Honey-Glazed Root Vegetables from the Original-Profi Collection®

Author: Fissler

Total Time
3 h 10 min
Cooking Time
2 h 20 min
Preperation Time
50 min
Yield
4-6 servings

Ingredients

  • FOR THE TURKEY
  • 1.5–2 kgbaby turkey (whole)
  • 4–5garlic cloves, unpeeled
  • 1onion, quartered
  • 1lemon, sliced
  • 3–4fresh thyme sprigs
  • 3–4fresh rosemary sprigs
  • 100 gbutter, at room temperature
  • 2 tbsphoney
  • salt
  • pepper
  • 500 mlchicken stock or water
  • FOR THE ROOT VEGETABLES
  • 300 gmixed-colour carrots
  • 300 gparsnips or parsley root
  • 300 gbeetroot
  • 2–3 tbspolive oil
  • 50 gbutter
  • 2 tbsphoney
  • 1 tspfresh thyme, chopped
  • 1 tspfresh rosemary, chopped
  • salt
  • pepper
  • 100 gwalnuts, chopped
  • 1 handfulfresh parsley, chopped
  • FOR THE FESTIVE RED WINE SAUCE
  • 2shallots, finely diced
  • 1 tbspbutter
  • 1 tbsptomato purée
  • 250 mldry red wine
  • 500 mlpoultry or turkey stock
  • 2 sprigsfresh thyme
  • 1bay leaf
  • 1 tspcranberries from a jar (optional)
  • 1 tsphoney
  • salt
  • pepper
  • 1 tbspcold butter, for finishing

Fissler products used

  • Original-Profi Collection® Roaster with High Dome Lid, 28 cm
  • Original-Profi Collection® Frying Pan
  • Original-Profi Collection® Conical Pan without Lid, 20 cm

Instructions

  1. Step 1 of 13:

    Remove the turkey from the refrigerator and allow it to come to room temperature (approx. 30 minutes beforehand).

  2. Step 2 of 13:

    Preheat the oven to 180°C (fan).

  3. Step 3 of 13:

    In a bowl, combine the room-temperature butter with the honey, salt, pepper, fresh thyme and rosemary. Spread the mixture underneath the skin of the turkey to keep the meat flavorful and succulent.

  4. Step 4 of 13:

    Stuff the turkey with the garlic cloves, onion, lemon slices and the remaining fresh herbs.

  5. Step 5 of 13:

    Place the turkey in the roaster and add the chicken stock or water. Cover the turkey with aluminium foil and cook in the oven for approx. 1.5 hours. Remove the foil and continue cooking for a further 30 minutes, until the skin is golden brown and crisp (the core temperature should reach at least 75°C).

  6. Step 6 of 13:

    Once cooked, remove the turkey from the oven, cover with aluminium foil and leave to rest for 15–20 minutes.

  7. Step 7 of 13:

    Carve the turkey and garnish with fresh herbs, if desired.

  8. Step 8 of 13:

    Cut the mixed-colour carrots, parsnips or parsley root and beetroot into evenly sized sticks.

  9. Step 9 of 13:

    Heat the olive oil and butter in the frying pan. Add the root vegetables and the freshly chopped walnuts, then fry over a medium heat for approx. 10 minutes, until lightly caramelised.

  10. Step 10 of 13:

    Add the honey, fresh thyme and rosemary, toss well and continue cooking for a further 5–10 minutes, until the vegetables are tender and lightly browned. Season with salt and pepper to taste. Sprinkle with fresh parsley before serving.

  11. Step 11 of 13:

    Heat the butter in a sauté pan and sauté the shallots until softened and translucent. Add the tomato purée and cook briefly.

  12. Step 12 of 13:

    Deglaze with the red wine and reduce to approximately one third. Add the poultry or turkey stock, thyme and bay leaf and simmer gently for 20–30 minutes.

  13. Step 13 of 13:

    Remove the herbs, stir in the cranberries and honey and season with salt and pepper to taste. Just before serving, stir in the cold butter until the sauce is glossy and velvety.