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German sauerkraut. Sauerkraut (/ËsaÊÉrkraÊt/; German pronunÂ­ciaÂ­tion: [ËzaÊ.ÉËkÊaÊt]) is finely cut cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus.
Roast for 12 to 15 minutes per pound or until it reaches an internal temperature of 165 degrees F on a meat thermometer in the leg-thigh joint. Baste with the butter and juices every 30 minutes, for the first 1 1/2 hours. Prepare the sauerkraut while the turkey is roasting.Combine the sauerkraut in a large saucepan with the sugar, vinegar, caraway seeds, and 2 cups water. Bring to a boil over high heat, stirring often. Reduce the heat to low and cover.oast for 12 to 15 minutes per pound or until it reaches an internal temperature of 165 degrees F on a meat thermometer in the leg-thigh joint. Baste with the butter and juices every 30 minutes, for the first 1 1/2 hours. Prepare the sauerkraut while the turkey is roasting.