Roast Turkey with Cranberries

 

6 servings

Cranberry lacquer

• 30 ml butter
• 2 red onions, sliced
• 60 ml cranberry sauce
• 15 ml red wine vinegar
• 125 ml port wine
• 2 fresh sage leaves
• 5 ml salt
• 5 ml ground black pepper

Turkey

• 30 ml vegetable oil
• 1 turkey roast of 1.5 kg
• 250 ml veal stock
• 60 ml cream 35%

1. In a saucepan, melt the butter and brown the onions for 6 to 8 minutes; add the rest of the lacquer ingredients and simmer for 10 to 15 minutes over low heat.
2. Using a blender, grind everything to obtain a thick sauce; let cool.
3. In a large skillet, heat the vegetable oil and sear the roast on all sides to brown it; place roast in a baking dish.
4. Deglaze the pan with the veal stock and pour the liquid around the roast.
5. Brush the roast with lacquer and put in the oven at 350F (175C) for 1 hour 15 minutes; baste the roast like this every 15 minutes.
6. Remove from the oven and let the meat rest covered with aluminum foil for 10 minutes.
7. Transfer the cooking juices to a small saucepan, stir in the cream and reduce until the sauce coats the back of a spoon.
8. Slice the roast and serve with the sauce.

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