Oven
Roast turkey
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Festive roast turkey.
Timing
- Active approx. 30 minutes
- Cooking/Baking: 180–240 min. Roasting, temperature-controlled
- Rest/Cooling: Rest for 30 minutes
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 690 kcal
- Protein
- ≈ 79.4 g
- Carbohydrates
- ≈ 0.5 g
- Fat
- ≈ 41.3 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 540–840 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 1 turkey approx. 4 kg · ≈ 1600 g · Served cooked meat from the whole weight; reference food is already cooked
Pute Fleisch, mit Haut, gebraten ohne Fett (Ofen) (V484162)
Starting amount × assumed fraction (calculation scenario): 4000 g × 40% = 1600 g
Varied quantity range: 1200–2000 g - 80g butter · ≈ 80 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000) - 500 ml broth · ≈ 500 g · Assumed quantity / reference product
Gemüsebrühe (X416243)
Not included in the base calculation
- 2 lemons · Removed stock/roast aromatics; unmeasured nutrient transfer excluded
- 2 onions · Removed stock/roast aromatics; unmeasured nutrient transfer excluded
- 2 tsp salt · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1 turkey approx. 4 kg
- 80g butter
- 2 lemons
- 2 onions
- 2 tsp salt
- 500 ml broth
Instructions
- Preheat oven to 170 °C top/bottom heat. Pat the thawed, gutted turkey dry, do not wash it. Roughly divide the lemons and onions.
- Season with salt and rub with soft butter. Place lemons and onions loosely in the abdominal cavity; do not pack tightly.
- Place in a deep dish with 500 ml of stock and allow 3-4 hours for a bird weighing around 4 kg. If browning heavily, cover loosely; Check fluid level.
- The time is only a guide: Check the breast and the thickest part of the leg without bone contact for at least 74 °C. The contents of the abdominal cavity must also be completely heated.
- Let rest for 30 minutes before carving. Process raw poultry separately from ready-to-eat ingredients and clean work equipment.
Tips
- Check the thermometer in several thick areas without touching the bone.
- Nicolaus says: “Today we count portions, not Christmas cookies.”
- Food safety: Process raw meat separately from ready-to-eat ingredients. Poultry at least 74 °C in the core; other complete heating after reliable temperature-time control. Cool leftovers quickly in shallow containers and refrigerate.
