Juicy Roast-Turkey with Honey-Thyme Glaze, Red Wine Jus, and Honey-Glazed Root Vegetables from the Original-Profi Collection®
Crispy browned, beautifully succulent inside, and accompanied by robust flavors: This oven-roasted turkey is refined with a delicate honey-thyme butter and served with colorful root vegetables. An aromatic red wine jus completes the dish.
With the Original-Profi Collection®, you can create a festive meal that is perfect for Christmas with family and friends.
3 h 10 min
Total Time
2 h 20 min
Cooking Time
50 minutes
Preperation Time
Ingredients
| FOR THE TURKEY: | |
| 1.5–2 kg | baby turkey (whole) |
| 4–5 | garlic cloves, unpeeled |
| 1 | onion, quartered |
| 1 | lemon, sliced |
| 3–4 | fresh thyme sprigs |
| 3–4 | fresh rosemary sprigs |
| 100 g | butter, at room temperature |
| 2 tbsp | honey |
| salt | |
| pepper | |
| 500 ml | chicken stock or water |
| FOR THE ROOT VEGETABLES: | |
| 300 g | mixed-colour carrots |
| 300 g | parsnips or parsley root |
| 300 g | beetroot |
| 2–3 tbsp | olive oil |
| 50 g | butter |
| 2 tbsp | honey |
| 1 tsp | fresh thyme, chopped |
| 1 tsp | fresh rosemary, chopped |
| salt | |
| pepper | |
| 100 g | walnuts, chopped |
| 1 handful | fresh parsley, chopped |
| FOR THE FESTIVE RED WINE SAUCE: | |
| 2 | shallots, finely diced |
| 1 tbsp | butter |
| 1 tbsp | tomato purée |
| 250 ml | dry red wine |
| 500 ml | poultry or turkey stock |
| 2 sprigs | fresh thyme |
| 1 | bay leaf |
| 1 tsp | cranberries from a jar (optional) |
| 1 tsp | honey |
| salt | |
| pepper | |
| 1 tbsp | cold butter, for finishing |
Instructions
Step 1 of 13:
Remove the turkey from the refrigerator and allow it to come to room temperature (approx. 30 minutes beforehand).
Step 2 of 13:
Preheat the oven to 180°C (fan).
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.
Step 4 of 13:
Stuff the turkey with the garlic cloves, onion, lemon slices and the remaining fresh herbs.
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).
Step 6 of 13:
Once cooked, remove the turkey from the oven, cover with aluminium foil and leave to rest for 15–20 minutes.
Step 7 of 13:
Carve the turkey and garnish with fresh herbs, if desired.
Step 8 of 13:
Cut the mixed-colour carrots, parsnips or parsley root and beetroot into evenly sized sticks.
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.
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.
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.
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.
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.
