Turkey with Apples and Sweet Sauerkraut from Savoy Cabbage

Name: Turkey with Apples and Sweet Sauerkraut from Savoy Cabbage
Total time: 30 min
Cuisine: Romanian
Ingredients: Star anise 6 pieces; Turkey 11 lbs; Onion 4 heads; Garlic 2 heads; Celery salt 2 stalks; Carrot 4 pieces; Apple 2 lbs; Bacon 3.5 oz; White Cabbage 1 piece; Sugar 1.8 oz; Butter 3.5 oz; Olive Oil 3 fl oz; Dry White Wine 17 fl oz; Maple syrup 1 fl oz; Honey 2.5 oz; Chicken Broth 7 fl oz; Thyme 1.1 oz; Parsley 1.1 oz; Clove 12 pieces; Cinnamon 1 piece; Salt to taste; Ground Black Pepper to taste; Flaky sea salt 5.3 oz

Main Dishes | Romanian cuisine

⏳ Time

4 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

The scale of this dish, of course, depends on the size of the turkey you will be using. But in any case — especially if you have a large turkey — it is essential to baste it with its juices during roasting to prevent the breast from drying out.

Ingredients

Star anise - 6 pieces
Turkey - 11 lbs
Onion - 4 heads
Garlic - 2 heads
Celery salt - 2 stalks
Carrot - 4 pieces
Apple - 2 lbs
Bacon - 3.5 oz
White Cabbage - 1 piece
Sugar - 1.8 oz
Butter - 3.5 oz
Olive Oil - 3 fl oz
Dry White Wine - 17 fl oz
Maple syrup - 1 fl oz
Honey - 2.5 oz
Chicken Broth - 7 fl oz
Thyme - 1.1 oz
Parsley - 1.1 oz
Clove - 12 pieces
Cinnamon - 1 piece
Salt - to taste
Ground Black Pepper - to taste
Flaky sea salt - 5.3 oz

Step by Step guide

Step 1

Bring 5 liters of water to a boil in a ten-liter pot, dissolve sea salt in it, then add thyme, star anise, honey, cinnamon, halved garlic heads, carrot, celery, and two onions. Boil for five minutes. Submerge the turkey in the water and let it sit in a cool place for twelve hours.

Step 2

Place the bird, removed from the brine, on a baking sheet and put it in an oven preheated to 203°F (203 degrees Fahrenheit) for three hours. Then increase the heat to 356°F (356 degrees Fahrenheit) and cook for another half hour, occasionally brushing the turkey with a mixture of olive oil, maple syrup, and wine.

Step 3

Surround the turkey with small apples on all sides and roast for half an hour, continuing to baste the bird — this will create a perfect crust. Check if the turkey is cooked through (a thermometer inserted into the thickest part should read 158°F; you can also pierce the bird with a knife: the juices should run clear).

Step 4

Meanwhile, finely chop the bacon and leftover onion, sauté them in butter with sugar, then add the finely shredded cabbage and cook, stirring, for five to seven minutes. Pour in a little broth; when it evaporates, add more broth and simmer until cooked, about five minutes. Add parsley, season with salt and pepper.