Roast Turkey with Chestnuts and Apples
Ingredients
- Ingredients
- 1 Turkey 2-3 kg (approximately 4.5-6.5 pounds)
- 1 ½ kilograms fresh Chestnuts
- 500 milliliters Beef broth
- 1 Tbsp butter
- peppers (freshly ground)
- Nutmeg (freshly grated)
- salt
- 2 tart Apple (e.g. Boskoop)
- 3 Bacon (smoked)
- 100 milliliters Whipped cream
Preparation steps
Preheat the oven to 220°C (approximately 425°F).
Wash the gutted turkey under running water, dry with paper towels, then rub inside and out with salt and pepper.
Cut the fresh chestnuts crosswise put onto a cookie sheet into the hot oven until the shells can be easily released. Do not turn off the oven. Peel the chestnuts and cook them in the beef broth. Remove the chestnuts and drain the beef broth. Add butter to the pan and saute the chestnuts briefly in the hot butter. Season the chestnuts with salt and pepper.
Peel the apples, core and quarter, then cut into thin columns. Fill the turkey with chestnuts and apples. Tie the opening with kitchen twine or hold together with toothpicks.
Put the turkey into a roasting pan, covered if desired with bacon slices. Cover with aluminum foil. Place on the middle oven rack and roast for 2-3 hours. In the last half hour of roasting, remove the foil so the turkey can brown.
For the sauce, deglaze the pan with 100 ml (about 3 ounces) boiling water and pour into a small saucepan. Bring the gravy to a boil and boil down to about half its original amount. Pour in the cream and let it boil for an additional 1-2 minutes. Pull the pan from the heat and season the sauce with salt, pepper and nutmeg.
Arrange the finished turkey with the remaining chestnuts and the rich sauce for serving.
