Roast turkey with prunes
A turkey roasting joint with prunes and thyme, served with its cooking juices.
Active time25 min
Cooking1 h 15 min
Total1 h 30 minResting : 10 min
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Ingredients
- 120 g onions
- 5 g thyme
- 900 g turkey roasting joint
- 300 ml poultry stock
- 25 ml olive oil
- 150 g pitted prunes
Preparation
Peel and thinly slice the onion. Rinse the thyme. Preheat the oven to 180 degrees Celsius.
120 g onions5 g thyme- knife
- chopping board
- oven
Heat the oil in an ovenproof casserole dish. Brown the joint on all sides for about 8 minutes, then add the onion and cook for 2 minutes.
900 g turkey roasting joint25 ml olive oil- casserole dish
Add the prunes, thyme and stock. Cover and cook in the oven for about 55 minutes at 180 degrees Celsius, basting halfway through. Cook for longer if necessary to reach a core temperature of 75 degrees Celsius for 30 seconds.
300 ml poultry stock150 g pitted prunes- oven
- thermometer
Leave the turkey to rest for 10 minutes under a sheet of aluminium foil. Meanwhile, remove the thyme and reduce the cooking juices, uncovered, for 5 to 10 minutes over a medium heat. Slice the turkey and serve with the juices and prunes.
- knife
- aluminium foil
Allergens
- Celery
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration