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Turkey Roasted Indian Style

4 servings

Ingredients

• 1 Stk Turkey (oven-ready)
• 100 g Fat (lard or clarified butter)
• Salt (nach Bedarf)
• Marjoram (nach Bedarf)
• Rosemary (nach Bedarf)
• Pepper (nach Bedarf)
• Beurre manié (nach Bedarf)
• Water (nach Bedarf)

Instructions

1. Prepare the turkey for roasting: hack off the feet below the joint, make a lengthwise incision on the back and pull out the exposed tendons from the legs.
2. Then separate the head, feet and wings.
3. Gut the turkey, wash thoroughly and pat dry.
4. Season inside and outside with salt and optionally with marjoram, rosemary or pepper.
5. Truss and place in a roasting pan with fat and finger-high water.
6. Roast in a preheated moderate oven, basting several times, until golden brown, 2 to 3.5 hours depending on size.
7. Remove the turkey from the pan, remove the trussing strings and cut into attractive pieces.
8. Prepare a thin sauce from the remaining roasting juices with a little beurre manié and water, bring briefly to a boil and strain through a sieve.
9. Pour some of the sauce over the plated poultry pieces and serve the rest separately.
10. Serve with Brussels sprouts, red cabbage, braised rice, golden fried potato balls, roasted apples, glazed chestnuts or chestnut purée and lingonberries if desired.

Based on a cookbook by Hans Hofer (1964), adapted with AI.