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  • 10servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B9, C
MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 10 pound turkey

  3. 8 large fresh thyme sprigs

  4. 4 large fresh parsley sprigs

  5. 6 bay leaves

  6. 1 1/2 pound shallots, peeled and halved

  7. 1 tsp. salt

  8. 1 tsp. pepper

  9. 3 cups chicken broth

  10. 24 ounces whole roasted, peeled, chestnuts

  11. 2 tbsp. chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Rinse turkey inside and out. Pat dry with paper towels. Place turkey on a rack in a large roasting pan. Tie together 4 thyme sprigs, 2 parsley sprigs and 3 bay leaves with kitchen string. Repeat with remaining herbs. Place 1 herb bundle in body cavity of turkey and 1 in neck cavity. Tie legs together. Refrigerate turkey 8 hours or overnight. Preheat oven to 375 degrees. Tuck wingtips under turkey. Place shallots around turkey. Season turkey and shallots with salt and pepper. Roast turkey and shallots until golden brown, about 75 minutes. Stir shallots. Pour 1 cup broth over turkey. Roast 30 minutes. Pour another 1 cup broth over turkey and loosely cover breast and legs with foil. Roast 45 minutes, basting twice. Pour remaining 1 cup broth over turkey and roast another 45 minutes, basting twice, until internal temperature reaches 170 degrees. Remove turkey from oven and transfer to a platter. Tent turkey with foil and let stand 30 minutes. Meanwhile, remove 4 tbsp. fat from roasting pan and heat in a large skillet. Add chestnuts and cook until heated through, about 5 minutes. Add shallots from roasting pan and chopped parsley. Cook 4 minutes, stirring frequently. Serve turkey surrounded with shallots and chestnuts.

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