Roast Turkey with Chestnuts

Turkey with a rich stuffing for special occasions!

Details

  • Preparation Time: 28 minutes
  • Cooking Time: 184 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 3 kg Meat, ground turkey

  • 200 g Nuts, chestnut, cooked

  • 1 piece Onion, raw

  • 20 g Thyme, raw

  • 5 twig Parsley, fresh

  • 150 g Bread, wheat

  • 50 g Ham, pressed

  • 1 piece Egg, fresh

  • 1 piece Apple, fresh

  • 1 dl Milk, skimmed

  • 80 g Carrot, fresh

  • 300 g Meat, ground turkey

  • 1 teaspoon Salt, table

  • 0.5 teaspoons Spices, pepper, black

  • 2.5 dl Oil, vegetable oil, canola

  • 2 dl Soup base, chicken, cube

Steps

  1. Strain the turkey broth, peel the chestnuts, and mash them into a thick puree using a potato masher. Prepare a bowl in which you soak the bread in milk. Thoroughly clean the turkey and remove the giblets. Save the turkey liver and blend it together with the ham in a food processor, then transfer both ingredients to a larger bowl.

  2. Rinse and dry the parsley and thyme, then finely chop them. Peel the apple and carrot and grate them finely. Peel the onion and chop it finely. Add the chopped herbs, grated carrot and apple, onion, squeezed bread, mashed chestnuts, ground meat, and one egg to the bowl with the liver and ham. Mix everything well and season with salt and pepper to taste.

  3. Preheat the oven to 200 degrees Celsius. Stuff the turkey with the prepared stuffing, then salt and pepper it. Place a pan on the stove and heat the oil well. Use a wooden spoon, dipping it into the oil. When the oil is hot enough, bubbles will appear around the spoon.

  4. Place the turkey in a larger roasting pan and pour the hot oil over it as evenly as possible. Cover it with foil and place it in the preheated oven for three hours. Roast the turkey for the calculated time (one hour per kilogram of weight). Baste it constantly with its own juices and the strained hot turkey broth.

  5. For the last 30 minutes of roasting, increase the oven temperature to 240 degrees Celsius. Remove the foil so the turkey can become crispy.

  6. Once the turkey is roasted, remove it from the oven and let it rest in a warm place for at least 15 minutes. Then carve it into pieces, serve on plates, and offer it with the stuffing and a chosen side dish.

Nutrition Information (Per 100g)

  • Calories: 168.01 kcal
  • Fat: 9.98 g
    • Saturated Fat: 2.47 g
  • Carbohydrates: 3.85 g
    • Sugars: 0.68 g
  • Protein: 13.66 g
  • Fiber: 0.19 g

Advice

Instead of cooked chestnuts, you can also use frozen chestnut puree, which should be thawed before use. The turkey can be salted 2 hours before roasting. Rub it with salt inside and out, and with pepper only inside. Its best to use a kitchen thermometer to check the temperature of the roasted meat (the ideal temperature for properly roasted turkey meat should be 83 degrees Celsius). Carve the turkey by first cutting off the thighs and wings. Turn the turkey on its back, hold it with a fork, and slice it with a knife, placing the slices on a warmed plate. Arrange the wings and thighs next to the slices so they look whole.