Imagine a holiday feast where the centerpiece is a golden-brown roast turkey, its succulent meat infused with the rich, nutty flavor of chestnuts. This Roast Turkey with Chestnut Filling is not just a meal; it's a celebration of flavors that will leave your guests raving long after the last bite. Perfectly seasoned and expertly cooked, this dish promises to elevate your dining experience to new heights. Whether you're hosting a festive gathering or simply indulging in a cozy family dinner, this recipe is your ticket to culinary success. Ready to impress? Let’s dive into the delicious details!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 whole turkey (12-14 lbs)
- 2 cups cooked chestnuts, chopped
- 1 cup bread crumbs
- 1 onion, chopped
- 2 celery stalks, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup butter, melted
- Salt to taste
- Pepper to taste
Instructions
- Remove the turkey from the refrigerator 1 hour before cooking to allow it to come to room temperature. Preheat the oven to 325°F (165°C).
- In a large skillet, melt butter over medium heat. Sauté chopped onions and celery until soft and translucent, about 5-7 minutes.
- In a large mixing bowl, combine the cooked, chopped chestnuts, bread crumbs, sautéed onions and celery, chopped parsley, salt, and pepper. Mix thoroughly to create the filling.
- Carefully rinse the turkey inside and out with cold water, then pat dry completely with paper towels.
- Gently separate the skin from the turkey breast, creating a pocket. Loosely stuff the chestnut filling under the skin and into the cavity of the turkey.
- Tie the turkey legs together with kitchen twine and tuck the wing tips under the body to prevent burning.
- Place the turkey breast-side up on a rack in a large roasting pan. Brush the entire surface with melted butter and season generously with salt and pepper.
- Cover the turkey loosely with aluminum foil and roast in the preheated oven. Calculate approximately 15 minutes per pound, which is about 2 hours for a 12-14 lb turkey.
- Remove the foil during the last 30-45 minutes of cooking to allow the skin to brown and become crispy.
- Check the internal temperature of the turkey with a meat thermometer. It should reach 165°F (74°C) in the thickest part of the thigh and breast.
- Once cooked, remove the turkey from the oven and let it rest for 20-30 minutes before carving. This allows the juices to redistribute throughout the meat.
- Carve the turkey and serve with the delicious chestnut filling, accompanied by your favorite side dishes.
Tips
- Bring the Turkey to Room Temperature: Before cooking, let your turkey sit out for about an hour. This helps it cook more evenly and ensures a juicy result.
- Sauté Vegetables for Flavor: Take your time when sautéing the onions and celery. This step builds a flavorful base for your chestnut filling, enhancing the overall taste of the turkey.
- Don’t Overstuff: When filling the turkey, be sure not to pack the chestnut filling too tightly. This allows for even cooking and prevents the skin from bursting.
- Use a Meat Thermometer: To avoid guesswork, use a meat thermometer to check the turkey's internal temperature. It should reach at least 165°F (74°C) in the thickest parts for safe consumption.
- Rest Before Carving: After removing the turkey from the oven, let it rest for 20-30 minutes. This crucial step allows the juices to redistribute, ensuring each slice is moist and flavorful.
- Serve with Classic Sides: Complement your roast turkey with traditional sides like mashed potatoes, green bean casserole, or cranberry sauce for a well-rounded holiday meal.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
