There is no Christmas Eve or Thanksgiving without roasted poultry, cooked according to the most subtle marriage of flavors. Turkey with chestnuts is undoubtedly the most traditional recipes for the festive meals. Here’s a simple recipe to succeed in this classic.
Ingredients: Roasted Turkey with Chestnuts and Bacon
- 6 lbs (3 kg ) Turkey
- 14 ounces (400 g) Bacon fat
- 11 ounces (300 g) Pork tenderloin
- 7 ounces (200 g) Peeled chestnuts
- 1/4 (5 cl) cup Cognac
- Chopped shallots (2 units)
- Thyme and spices.
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Cooking: Roasted Turkey with Chestnuts and Bacon
The offals (gizzard, heart, lung, liver) will be cut into small pieces for later use in the preparation. For the filling, there must be three apples, celery salt, butter, peanut oil and cooked chestnuts. Start by preparing the filling by pouring liver, onions and spices in a pan containing oil. Flame all with the brandy and set aside. In a large bowl, mix all the pieces of bacon, cut the rest of tripe and add to first mixture aside.
Finalize the stuffing by adding cubes of pork, cooked chestnuts. Stir well so as to have a homogeneous mixture. Finally, stuff the turkey, rub skin with butter and oil and put in the oven at 360° F (180 ° C). To homogenize the cooking, it is recommended to return the turkey after about twenty minutes. The average time for cooking this recipe is 20 minutes per to lbs (kilogram ) of meat. Present the turkey in an oval serving dish with trim around, alternating chesnuts and apples.