Roast Turkey with Waldorf Salad
Juicy roast turkey with fresh Waldorf salad is a classic festive dinner for gathering many people around the table. This recipe for roast turkey with Waldorf sa…
Ingredienser
Instructions
Thaw the turkey in the refrigerator for 1 to 2 days if frozen.
Remove the giblet bag. Tie the turkey legs together with kitchen twine and tuck the wings under the bird.
Melt the butter and brush the turkey well. Season with salt and pepper.
Cut onion, carrots and celery into large pieces and place them in an ovenproof dish.
Place the turkey on top of the vegetables.
Roast the turkey in the middle of the oven at 180 degrees for about 30 minutes per kilo, until cooked through.
Let the turkey rest for at least 20 minutes before carving.
Cut the Brussels sprouts in half and slice the red onion.
Place Brussels sprouts, red onion and grapes in the air fryer. Toss with olive oil, finely chopped thyme, salt and pepper.
Cook at 180 degrees for about 12 minutes. Drizzle with balsamic vinegar and fold in roughly chopped walnuts.
Cut apples, celery and pineapple into cubes. Cut the grapes in half.
Whip cream and sugar until airy.
Fold fruit and celery with the cream and mayonnaise. Season with lemon juice.
Top the Waldorf salad with roughly chopped walnuts and serve with the turkey.
Nutrition per serving
Energi ca. 1344 kcal
Protein 149.5 g
Fett 62.1 g
Karbohydrater 46.9 g
Fiber 7.9 g
Sukker 33.5 g
Salt 2.6 g
Tips & tricks
Use a meat thermometer in the thickest part of the thigh and let the turkey rest well. This keeps the meat juicier and easier to carve into neat slices.
Did you know?
Roast turkey is best when cooked gently and given enough resting time before carving. The vegetables in the roasting dish add extra flavor to the pan juices, while Waldorf salad adds freshness, sweetness and crunch. This keeps the dish well balanced even though turkey dinner is large and traditional.
