 |
Roast Turkey with Chestnuts Recipe
Flavors of United Kingdom
Total time: more than 2 hours
Preparation time: 20 minutes
Roasting time: 20-25 minutes/lb.
Difficulty: Easy
Chef's Note
Allow about 45 to 50 minutes per kilogram (20-25 minutes per pound); a turkey is usually cooked at moderately low heat (160° C/325° F) and needs to be basted frequently.
Once the turkey begins to brown, cover it loosely with a piece of aluminum foil; remove the foil 20 minutes before the end of the cooking time.
Ingredients
- 1 very large turkey
- Butter
- Fatty bacon
Chestnut Stuffing
- 250 g (9 oz.) plain chestnut purée
- 50 g (3 tbsp.) butter
- Turkey giblets (heart and liver), coarsely chopped
- 250 g (9 oz.) mushrooms, coarsely chopped
- 1 onion, finely chopped
- 1 celery stalk, chopped
- 3 tbsp. cream
- 50 g (2 oz.) dry or fresh bread crumbs
- Salt and pepper
Method
- Empty the turkey cavity; brush the turkey inside and out with soft or melted butter and cover with thin strips of bacon, particularly around the legs which tend to dry out;
- prepare the stuffing: in a skillet, melt the butter;
- add the onion, giblets and mushrooms and cook for 5 minutes; place the mixture into a bowl and add the other ingredients; mix well and stuff the turkey with the mixture;
- pull the skin over the opening and sew or skewer it closed so that the stuffing does not escape during cooking;
- roast in a preheated oven, calculating the cooking time according to the weight of the turkey.
Sommelier
A Bordeaux Château de la Tour 98 Champagne or a good sparkling wine
Accompaniments
Serve with potatoes cut into spheres or footballs, sautéed in butter, Brussels sprouts, glazed carrots and boiled buttered peas.
More recipe ideas
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
-
Recipes
-
Products
-
Entertaining
-
Chefs
-
Hints & Tips
-
Glossaries
