Turkey in Parchment with Apple and Gruyère, Served with “Alternative” Fried Potatoes

Ingredients for the Turkey

• 1 whole turkey (4-5 kg)
• 2-3 apples, sliced
• 300-400 g Gruyère cheese, thinly sliced
• 5 garlic cloves
• Salt
• Pepper
• 1/2 orange

Instructions for the Turkey

1. Place the turkey in a large baking dish. Carefully separate the skin from the breast with your hand and insert slices of Gruyère and apple under the skin.
2. Using a sharp knife, make small cuts in the turkey and insert the garlic cloves into the slits.
3. Season the entire surface of the turkey, as well as the cavity, with salt and pepper. Stuff the remaining Gruyère and apple slices into the cavity, then seal the cavity with the half orange.
4. Wrap the turkey in parchment paper, and then wrap with an outer layer of aluminum foil. Place the wrapped turkey on a roasting rack inside a roasting pan.
5. Roast for 4-5 hours. Start by cooking at 200-250°C (390-480°F) for the first hour until it starts to simmer inside the parchment. Then reduce the heat to 180-190°C (355-375°F).
6. Half an hour before turning off the oven, open the parchment paper to allow the skin to brown and crisp.
7. When you serve the turkey, drizzle it with the juices collected in the parchment.

Ingredients for the Potatoes

• 6 medium potatoes
• 1 tablespoon butter (optional)
• Oil for frying
• Salt
• Oregano

(Adjust ingredients as needed)

Instructions for the Potatoes

1. Wash the potatoes well and, keeping the skins on, slice them into rounds. Then cut each round in half.
2. Place the potato slices in a pot, cover with water, add salt, and parboil until they’re just tender but not fully cooked, so they won’t absorb too much oil when frying.
3. In a frying pan, heat oil (and butter if desired for extra flavor), and add the potatoes. Fry on both sides until golden.
4. When serving, sprinkle with salt and oregano.

These potatoes make a delicious side dish for beef, chicken, turkey, or pork—or are just as delicious on their own.