This is the classic roasting method like mom used to use with a chestnut stuffing
Roast Turkey:
INGREDIENTS:
2 pounds chestnuts
2 cups butter
2 cups onion ( diced small)
2 cups cellery(diced small)
10 cups dried bread crumbs
1 teaspoon thyme(dry)
1 teaspoon marjoram(dry)
1 teaspoon savory(dry)
1 teaspoon rosemary(dry)
12 pound whole turkey, neck and jiblets removed
salt and black pepper to taste
DIRECTIONS:
With a sharp knife cut across the flat side of each chestnut, simmer covered in water for 5 min.
Drain, while hot remove the shells and inner brown skins,cover with water and simmer for 20/30 min until tender
drain and chop coarsley.
Pre heat oven to 350 F. (175 C.)
With a sharp knife cut across the flat side of each chestnut, simmer covered in water for 5 min.
Drain, while hot remove the shells and inner brown skins,cover with water and simmer for 20/30 min until tender
drain and chop coarsley.
Pre heat oven to 350 F. (175 C.)
To prepare stuffing:
Melt butter over medium heat , stir in onions and cellery and cook until tender.
Thoroughly mix with bread crumbs and chestnuts.
Season with the herbs and lightly mix, set aside.
Wash turkey with cold water and pat dry.
Rub entire turkey with salt and pepper, (inside and out)
Loosely spoon stuffing into body cavities, and cose skin with skewers or twine,
tie drum sticks togethe and place breast side up in a shallow medium pan.
Melt butter over medium heat , stir in onions and cellery and cook until tender.
Thoroughly mix with bread crumbs and chestnuts.
Season with the herbs and lightly mix, set aside.
Wash turkey with cold water and pat dry.
Rub entire turkey with salt and pepper, (inside and out)
Loosely spoon stuffing into body cavities, and cose skin with skewers or twine,
tie drum sticks togethe and place breast side up in a shallow medium pan.
Roast turkey 3 1/2 to 4 1/2 hours in a preheated oven, until the internal temperature reaches 180 F. and stuffing reaches 165 F.
TIP-- Place a foil tent over the top of your bird once the desired collor is achieved to prevent over cooking the top.
Remove from oven and let sit 20 min before carving
TIP-- Place a foil tent over the top of your bird once the desired collor is achieved to prevent over cooking the top.
Remove from oven and let sit 20 min before carving
