Turkey with Chestnuts (Print Version)
# Ingredients:
01 -
A turkey weighing 3.5 kg or more.
02 -
1 jar (500 g) of pre-peeled chestnuts or roasted ones.
03 -
2 cloves of garlic.
04 -
100 g unsalted butter.
05 -
Half a lemon.
06 -
1 teaspoon ground sweet paprika.
07 -
Salt and pepper to taste.
08 -
1/2 teaspoon powdered ginger.
09 -
1 teaspoon turmeric powder.
10 -
1 chicken bouillon cube.
11 -
1 tablespoon sesame oil (optional).
12 -
1/2 teaspoon onion powder (optional).
13 -
2 sprigs of fresh thyme (optional).
14 -
Optional stuffing ingredients:
15 -
150 g turkey liver.
16 -
1 onion.
17 -
150 g ground meat.
18 -
150 g sausage filling.
19 -
1 egg.
20 -
2 tablespoons olive oil.
21 -
2 garlic cloves.
22 -
A pinch of cinnamon.
23 -
1/2 teaspoon ground ginger.
24 -
1/2 teaspoon paprika.
25 -
Salt and pepper to taste.
26 -
2 chicken bouillon cubes.
27 -
1/2 teaspoon turmeric powder.
28 -
A little allspice (optional).
29 -
1 teaspoon dried herbes de Provence.
30 -
1/2 teaspoon pink peppercorns (optional).
31 -
2 sprigs fresh thyme (optional).
# Instructions:
01 -
Take the turkey out of the fridge about an hour ahead. Rinse it off and then pat it dry using kitchen towels.
02 -
Soften the butter and stir in all the spices until it forms a spreadable paste.
03 -
Finely chop the turkey liver and onion. Combine these with the ground meat, sausage filling, egg, and the rest of the stuffing spices.
04 -
Loosely pack the prepared stuffing inside the turkey. Use kitchen string to tie the opening closed.
05 -
Generously coat the turkey with the butter-spice mix. Rub it in thoroughly to make sure the flavors soak in.
06 -
Heat the oven to 200°C. Roast the turkey for about 30 minutes to give it a nice golden-brown color.
07 -
Lower the temperature to 180°C. Spread the chestnuts around the turkey, then continue roasting for 2.5 to 3 hours, depending on the size. Baste the turkey regularly during cooking.
# Notes:
01 -
Plan for about 45 minutes of cooking time per kilogram of turkey.
02 -
Baste the turkey with its juices every half hour to keep it tender.
03 -
Let it rest for 20 minutes before carving so the meat stays juicy.