Festive Turkey with Chestnuts (Print Version)
# Ingredients:
01 -
A turkey weighing at least 3.5 kg.
02 -
One jar (500 g) of peeled chestnuts.
03 -
100 g of butter.
04 -
Two cloves of garlic.
05 -
Salt and pepper.
06 -
1 teaspoon of mild paprika.
07 -
Juice from half a lemon.
08 -
1/2 teaspoon of ginger.
09 -
1 teaspoon of turmeric.
10 -
1 chicken stock cube.
11 -
1/2 teaspoon of onion powder (optional).
12 -
1 tablespoon of sesame oil (optional).
13 -
A couple of fresh thyme sprigs (optional).
14 -
Optional stuffing ingredients:
15 -
150 g of turkey liver.
16 -
One onion.
17 -
150 g ground meat.
18 -
150 g sausage meat.
19 -
One egg.
20 -
2 tablespoons of olive oil.
21 -
Two cloves of garlic.
22 -
A pinch of cinnamon.
23 -
Salt and pepper to taste.
24 -
1/2 teaspoon of ground ginger.
25 -
1/2 teaspoon of paprika.
26 -
Two chicken stock cubes.
27 -
1/2 teaspoon of turmeric.
28 -
A small dash of allspice (optional).
29 -
1 teaspoon of dried herbes de Provence.
30 -
1/2 teaspoon of pink peppercorns (optional).
31 -
A couple of fresh thyme sprigs (optional).
# Instructions:
01 -
Take the turkey out of the fridge an hour ahead of time. Rinse it well, then dry it thoroughly with some paper towels.
02 -
Soften the butter and combine it with all the seasonings to make a paste for spreading.
03 -
Finely chop the turkey liver and onion. Blend them with the ground meat, sausage meat, egg, and stuffing spices.
04 -
Stuff the turkey with the mixture, making sure not to overfill. Use kitchen string to close the opening.
05 -
Coat the turkey generously with the butter-and-spice mixture. Massage it well to let the flavors soak in.
06 -
Heat your oven to 200°C. Roast the turkey for 30 minutes until the skin starts to turn golden.
07 -
Lower the oven temperature to 180°C. Place the chestnuts around the turkey. Keep cooking it for another 2.5 to 3 hours, depending on the size, basting frequently.
# Notes:
01 -
Plan for about 45 minutes of cooking time per kilo of turkey.
02 -
Baste the turkey every half hour with its juices to keep it tender.
03 -
After cooking, let it rest for 20 minutes so the meat stays juicy before carving.