the wine to go with it!!
A Côtes du Rhône, ideally a Châteauneuf-du-Pape
The Christmas turkey
At Christmas, we never tire of the traditional turkey with chestnuts and mushrooms. I cook mine with a vegetable stock that flavours the bird and keeps it moist. Try this method — once you do, you’ll adopt it, unless you’re attached to the stuffings, which are delicious too.
With a 4.3 kg turkey and 12 guests, I had a few leftovers.
Seasons & months
Preparation
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Step 1
Take the turkey out an hour before putting it in the oven, so 4 hrs before the meal.
If it looks a little fatty, remove the bulk of the fat (the neck especially, but not only).
Wash the vegetables and slice them thinly (leeks, carrots and button mushrooms).
Soften them in a covered pan for 30 minutes with a glass of water.
Stuff the turkey with them. Put it in a dish with the ceps if they’re in large pieces and bake for 3 hrs at 150°C.
Every hour, baste the turkey with the vegetable stock.
Prepare the chestnuts if they aren’t ready to use (step 2 of the link) and add them 30 minutes before the end of cooking, along with the ceps if they’re sliced.
If you’d like to serve this dish with a purée, make it 30 minutes before serving.
Recipe photos
Nutritional values
per serving
Recipe for 1 person
Calories
142
kcal
Protein
5,6
grams
Carbohydrates
24,5
grams
Fat
1,6
grams
Fibre
7
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
