Roast Turkey with Glazed Chestnuts Recipe
Taste this wonderfully prepared Roast Turkey with Glazed Chestnuts - an excellent way to make an ordinary meal great! This ordinary, yer extra scrumptious recipe of Roast Turkey with Glazed Chestnuts is thus a must try!
Ingredients
1 SIIKIII turkey, about lbs
1 teaspoon while pepper
1 tablespoon sail
3 cups bouillon and turkey gravy
3 tablespoons flour
8 cups of chestnuts
1 teaspoon salt
1/4 or I apples
5 tablespoons melted butler
1- to 8 tablespoons dry sherry
1 cup cream
Salt, pepper, sherry
3 tablespoons butter
1 cup bouillon
Directions
Wash and dry turkey carefully.
Make bouillon of neck, heart, liver, etc.
Rub salt and pepper all over turkey and fill with slices of apple.
Sew together at neck and breast openings.
Put turkey, breast upward, on a grid on baking tin.
Brush with butter and place in warm oven, 350 degrees.
Roast at this temperature for about 2 1/2 hours and then turn turkey on side.
Brush with butter and after 30 minutes turn on other side; brush with butter and leave in oven for 30 minutes before turning.
Roast the rest of time with breast upwards.
Brush with butter occasionally and in the end, brush with sherry.
When turkey is tender wrap in aluminum foil while making sauce.
Strain the bouillon and gravy from turkey together.
Thicken with the flour and add cream.
Add pepper and salt to gravy and a little sherry.
While the turkey is roasting, prepare the chestnuts by cutting a cross in each tip.
Boil for 12 minutes.
Remove shells.
Brown in butter in frying pan and then add bouillon.
Cover with lid and simmer for 15 minutes.
Make bouillon of neck, heart, liver, etc.
Rub salt and pepper all over turkey and fill with slices of apple.
Sew together at neck and breast openings.
Put turkey, breast upward, on a grid on baking tin.
Brush with butter and place in warm oven, 350 degrees.
Roast at this temperature for about 2 1/2 hours and then turn turkey on side.
Brush with butter and after 30 minutes turn on other side; brush with butter and leave in oven for 30 minutes before turning.
Roast the rest of time with breast upwards.
Brush with butter occasionally and in the end, brush with sherry.
When turkey is tender wrap in aluminum foil while making sauce.
Strain the bouillon and gravy from turkey together.
Thicken with the flour and add cream.
Add pepper and salt to gravy and a little sherry.
While the turkey is roasting, prepare the chestnuts by cutting a cross in each tip.
Boil for 12 minutes.
Remove shells.
Brown in butter in frying pan and then add bouillon.
Cover with lid and simmer for 15 minutes.
