Turkey roasted with cider and Dachalote tatins

Method

1. 1

   Preheat the oven th. 7 (210 °C). Season the turkey with salt and pepper, place it in an oven dish, burn it with butter and bake for 30 minutes. Turn it around and continue cooking for 30 minutes.

2. 2

   Peel and thinly slice the carrot, celery and onion. Spread the vegetables around the turkey, sprinkle with cider and continue cooking 1 h, th. 6, by watering often with the cooking juice and pouring the chicken broth over the turkey as it is done to prevent it from drying out.

3. 3

   Peel the shallots. Heat the honey and 30 g of butter in a hopper. Add the shallots, salt, pepper and sauté for 5 min. Pour the cider and vinegar. Reduce the liquid so that it becomes syrupy and the shallots are cooked. Let it cool.

4. 4

   Cut 6 discs into the laminated dough, sting them with a fork. Butter 6 piette moulds and garnish them with shallots. Cover them with dough by dragging it along the edges of the moulds.

5. 5

   Remove the turkey and store it warm under an aluminum foil. Bake the pies for 20 minutes. Filter the cooking juice from the turkey and reduce it. Brown the smoked bacon matches in a non-stick skillet, sponge them on absorbent paper.

6. 6

   Dismove the Tatins, sprinkle them with bacon and serve them with the turkey accompanied by sausage juice.

Nutrition

calories

620 kcal

fatContent

34 g

fiberContent

5 g

sugarContent

12 g

sodiumContent

520 mg

proteinContent

48 g

cholesterolContent

200 mg

carbohydrateContent

35 g

saturatedFatContent

16 g

unsaturatedFatContent

18 g

Indicative values from the source, for the original recipe.

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