Turkey with Celery Stars

For the turkey with celery stars, first cut the celery into centimeter-thick slices. Bring water to a boil. Add salt, juice of one lemon and celery slices and simmer on low heat for two to three minutes. Remove the celery and drain.

Cut the carrots into slices and cut out small figures. Place in a plastic bag with a few squirts of water and refrigerate.

Cut out as large a star as possible from each celery slice. Have celery and carrot cuttings ready for turkey.

Cold rinse turkey inside and out and pat dry with paper towels. Allow the clarified butter to melt. Brush the turkey with it, pour the remaining butter into the cavity of the belly. Stuff the onion together with the vegetables into the cavity. Tie the thighs together with kitchen string.

Rub the turkey with salt and pepper. Place it in a roasting pan and put it in the middle of the 220 °C stove. Roast for thirty minutes.

Pour half of the soup over the turkey and reduce the temperature to 180 °C. Finish cooking for about 1 hour, keeping basting with liquid. If necessary, add a little more soup.

Beat the eggs. Pass the celery stars through the egg and turn them in the sesame seeds. Press well until smooth. In a frying pan, melt the clarified butter and roast the stars until golden brown and crispy.

Cut away the coarse ribs from the savoy cabbage leaves. Cut the leaves into very thin strips and spread evenly on a platter. Arrange the celery stars on top. Garnish with the carrot figures.

Carve the turkey.

Pour the remaining soup to the gravy in the roasting pan and cook through, stirring. Season with pepper and strain into a sauce boat.

Serve the turkey with celery stars.

Preparation Tip:

For example, mashed potatoes go well with turkey with celery stars.

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