Baked Turkey with Chestnuts and Mushrooms - Detailed recipes with photos.

Baked turkey with chestnuts and mushrooms – a detailed recipe cooking. Photo of the dish:Steve Girelt Time: 3 hours. 30 min. Difficulty: easy Quantity: one turkey Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

1 (4.5 kg.) Turkey
240 gr. butter, room temperature
5 sprigs of thyme, 2 tbsp. l chop
1 tsp ground paprika
Salt and Freshly Ground Peppers
14 small onions, peel
4 sprigs of parsley, 2 tbsp. l chop
1 tbsp. (150 gr.) Peeled chestnuts
4 tbsp. lightly salted chicken stock
1 lemon, cut in half
6 small parsnips, peeled and chopped into large sliced
3 tbsp. l flour
300 gr honey mushrooms, cut into large slices
1 tbsp. l balsamic vinegar
1/2 bunch chives (chopped onion), finely chopped

Recipes with similar ingredients: turkey, thyme, paprika, onion onions, parsley, chestnuts, lemon, parsnip root, flour, mushrooms honey mushrooms, balsamic vinegar, chives, mushrooms

Recipe preparation:

Prepare the turkey the day before baking: mix in blender 10 tbsp. l butter, 2 tbsp. l chopped thyme, paprika, 1/2 tsp salt and 1/4 tsp pepper. Remove neck and take out offal from turkey, leave for sauce. Dry the turkey inside and outside with paper towels. Lift the skin from the neck and spread turkey breast under butter with herbs. Grate turkey with salt, pepper and remaining oil with spices. Place 2 onion heads, 3 sprigs of thyme and parsley, put in a cold place overnight.
In a saucepan, bring to a boil the broth diluted with 4 glasses water, put in the broth neck, offal and chestnuts, cook on a slow fire, about 1 hour. Strain the broth in a bowl, leave the chestnuts, throw off the giblets and neck.
Remove the turkey from the refrigerator 30 minutes before baking and give stand at room temperature. Preheat the oven to 200 C. Put lemon inside the turkey and tie the legs. Fit in the form for bake 2 layers of foil and put the turkey on top with the breast on top. Put the form with the turkey in the bottom of the oven and bake for 45 minutes. Then remove the turkey from the oven and turn the breast up, removing foil. Bake until cooked until a thermometer is inserted into hip, will not show 70-75 C.
Meanwhile, cook the vegetables: melt in a deep pan 2 tablespoons butter, add 12 onions, 2 thyme sprigs and fry over medium heat until golden brown, about 5 minutes. Add parsnip and continue to broil, yet 3 minutes. Pour 3 cups of hot broth from chestnuts and cook until ready, approximately 25 minutes.
Remove the turkey from the mold and place on a cutting board. Put the baking dish with the remaining juice from the turkey on plate, add flour and sauté over medium heat until golden color, pour in, stirring 2.5 cups of broth, bring to a boil and cook for 5 minutes, pour over the vegetables.
Melt in a pan 2 tablespoons of butter, add mushrooms and fry, about 5 minutes. Add chestnuts and continue to fry for another 5 minutes, season with salt and pepper, shift to vegetables.
Prepare the sauce: mix 2 tablespoons in the gravy boat butter, vinegar, onion – chops and chopped parsley, beat with a whisk until smooth. Serve Turkey with chestnuts, mushrooms and sauce. Recipe “Classic sauce for turkey ”