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Roast Turkey

Love.Food's picture
Ingredients
  Turkey 8 Pound (4 Kilogram)
  Butter 2 Ounce, melted (60 Gram)
  Chicken stock 8 Fluid Ounce (250 Milliliter)
For veal forcemeat
  Butter 1 Ounce (30 Gram)
  Onion 1 , finely chopped
  Bacon rasher 1 , chopped
  Minced veal 8 Ounce (250 Gram)
  Breadcrumbs 6 Ounce (185 Gram)
  Finely grated lemon rind 1⁄2 Teaspoon
  Finely chopped fresh parsley 1 Tablespoon
  Dried sage 1⁄2 Teaspoon
  Ground nutmeg 1 Pinch
  Freshly ground black pepper To Taste
  Egg 1 , lightly beaten
For chestnut stuffing
  Canned chestnut puree 14 Ounce, sieved (440 Gram)
  Cooking apples 2 , cored, peeled and grated
  Onion 1 , chopped
  Celery stalk 1 , chopped
  Chopped walnuts 4 Tablespoon
  Butter 1 1⁄2 Ounce, melted
Directions

1. To make forcemeat, melt butter in a frying pan and cook onion and bacon (a) for 4-5 minutes or until bacon is crisp. Add veal, breadcrumbs, lemon rind, parsley, sage, nutmeg, black pepper to taste and egg. Mix well to combine.
2. To make stuffing, combine chestnut puree, apples, breadcrumbs, onion, celery, walnuts, parsley, butter, black pepper to taste, nutmeg and egg.
3. Remove giblets and neck from turkey. Wipe turkey inside and out and dry well. Place stuffing in body cavity and lightly fill neck end of turkey with forcemeat (b). Secure openings with metal skewers and truss legs (c) and wings.
4. Place turkey on a roasting rack in a baking dish. Brush turkey with butter, then pour chicken stock into dish. Bake at 180°C/350°F/Gas 4 for 3-3 1/2 hours or until tender. Baste frequently with pan juices during cooking. Set aside to stand for 20 minutes before carving.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Occasion: 
Thanksgiving
Ingredient: 
Turkey
Preparation Time: 
30 Minutes
Cook Time: 
210 Minutes
Ready In: 
240 Minutes

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