Roast Turkey


1 young turkey, salt, freshly ground pepper, 1 tbsp. dripping mixed with 1 tbsp. unsalted butter, 16 fl oz/500 ml instant stock. Cooking time about 2 1/2 hours Approx. 350 kcal = 1465 kj


Wash the turkey inside and out, pat dry and season with salt and pepper. Put knobs of dripping mixed with butter into your large, moistened RÖMERTOPF, arrange the turkey on top and cover with a little dripping. Pour in 1 cup of stock and close the lid. Baste the turkey with stock every 30 minutes. The meat is very lean and should therefore not be allowed to become too crispy. To make the sauce, add extra liquid to the juices, if required, thicken slightly and season to taste. Serve with potatoes au gratin and salads. Variations: Stuffed turkey Traditional stuffing for turkey Chop the heart and the liver of the turkey and mix with 5 oz/150 g minced beef, add 8 oz/250 g chopped mushrooms and season with salt and pepper.

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