Christmas Turkey with Chestnuts
Main Dishes | Author's cuisine
⏳ Time
3 hours 3 hours
🥕 Ingredients
25
🍽️ Servings
8
Description
Recipe by John Smith, chef at The Pasta House on Main Street.
Ingredients
- Turkey - 1 piece
- Sugar - 0.7 oz
- Clove - 7 pieces
- Coriander essential oil - 0.2 oz
- Pasilla Pepper - 0.2 oz
- Thyme - 4 sprigs
- Oranges - 2 pieces
- Allspice berries - 0.4 oz
- Freshly squeezed orange juice - 17 fl oz
- Garlic - 2 heads
- Peeled chestnuts - 2 lbs
- Spanish onions - 14.1 oz
- Sriracha - 0 fl oz
- Balsamic Vinegar - 1 fl oz
- Butter - 17.6 oz
- Mint - 0.1 oz
- Parsley - 0.2 oz
- Nutmeg - 0 oz
- Smoked salt - 0.1 oz
- Citrus Zest Mix - to taste
- Raw cane sugar - 1.4 oz
- Soy Sauce - 0 fl oz
- Grated Ginger Root - 1.1 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare the marinade. Place a large pot with 7 liters of water on the stove (enough for the turkey to fit whole). Separately, heat the spices (cloves, coriander, pink pepper, thyme, allspice) in a skillet to release their aroma. Add the spices to the water, along with chopped pieces of orange, 6 crushed garlic cloves, salt (40 g), and sugar (20 g). Bring to a boil and let cool to room temperature. Submerge the whole turkey in the marinade, cover, and refrigerate for 1 to 3 days. Then, remove the turkey from the marinade and pat it dry.
Step 2
Prepare the flavored butter. In softened butter, add finely chopped parsley (reserve a little parsley for later), mint, finely grated lemon zest, nutmeg, paprika, salt, and pepper. Mix until smooth and refrigerate for 10 minutes.
Step 3
Gently separate the turkey skin from the meat around the breast using your hands. Insert your palm under the skin and carefully detach it as deep as possible without tearing it. Place aromatic butter under the turkey skin. Use the remaining butter to rub the outside of the turkey. Refrigerate the turkey for 30 minutes.
Step 4
Prepare the stuffing for the turkey. Dice the red onion (set one onion aside) into large cubes and mince the garlic (4 cloves). Sauté the chestnuts in vegetable oil until golden brown, then add the red onion and cook until semi-soft, about 5 minutes. Next, add the garlic and sauté for another minute. Add vinegar and let it evaporate. Finally, stir in chopped parsley and sriracha sauce, season with salt and pepper. Remove from heat and let cool to room temperature.
Step 5
Stuff the turkey with the prepared mixture, being careful not to overstuff. Secure the opening with toothpicks and sew it shut with thread.
Step 6
In a suitably sized baking dish, arrange the sliced red onion into thick rings. Add the sliced orange, the remaining thyme, and 2-3 crushed garlic cloves. Place the turkey on top of the vegetable bed, carefully tucking the wings behind its back.
Step 7
Pour the orange juice (200 ml) into the tray, cover the chicken with foil. Roast in a preheated oven at 320°F on the middle rack for 2 hours.
Step 8
Prepare the glaze. In a pan, melt the sugar until it turns into a light caramel. Strain in 300 ml of freshly squeezed orange juice through a fine sieve and bring to a boil. Remove any foam, add soy sauce and thinly sliced ginger root. Simmer the sauce, stirring, for 15-20 minutes. Allow to cool and strain.
Step 9
After 2 hours, take the turkey out, remove the foil, and brush the bird with vegetable oil. Increase the oven temperature to 338°F and return the turkey to the oven for another hour.
Step 10
Remove the turkey, brush it with glaze, increase the temperature to 356°F, and return the turkey to the oven for another 30 minutes. During these 30 minutes, brush the bird with glaze every 10 minutes.
Step 11
Let the cooked turkey rest for about 20–30 minutes before serving.
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