Roast Turkey with Chestnuts and Mushrooms, Christmas Recipe
A majestic turkey roasted to perfection, stuffed with chestnuts and served with a rich pan-dripping gravy. This traditional French recipe is the beating heart of a gourmet and elegant Christmas table.
🛒 Ingredients
8 servings
- 1 turkey (6.5 to 9 lbs)
- 10.5 oz cooked chestnuts
- 2 medium onions
- 2 cloves garlic
- 4 tbsp unsalted butter
- Fresh thyme
- 1 bay leaf
- Fine salt
- Freshly ground pepper
- 3/4 cup chicken broth
- 1/2 cup dry white wine (optional)
- 7 oz button mushrooms
- 2 carrots
- 2 stalks celery
Watch the original video
Watch on TikTokDirections
- 1
Preheat your oven to 350°F. Remove the turkey from the refrigerator 30 minutes before cooking.
- 2
Clean the turkey and pat it dry with paper towels for optimal browning.
- 3
Generously salt the inside and outside of the turkey, then pepper.
- 4
Rub the entire body with 3 tbsp of softened butter, focusing on the thighs and wings.
- 5
In a roasting pan, arrange the sliced onions, crushed garlic, thyme, and bay leaf.
- 6
Place the turkey on the aromatics, add the chestnuts around it, as well as the sliced mushrooms, carrots, and celery pieces.
- 7
Pour the broth and white wine around the turkey (without wetting the meat directly).
- 8
Roast for 2 hours and 30 minutes at 350°F (approximately 18 minutes per pound).
- 9
Baste the turkey every 30 minutes with the pan juices to maintain moisture and promote even browning.
- 10
Halfway through cooking, cover the turkey with a sheet of aluminum foil if it is browning too quickly.
- 11
Check for doneness by piercing the thigh: the juices should run clear. The internal temperature should reach 165°F.
- 12
Remove from the oven and let rest for 15 minutes covered with aluminum foil so the meat relaxes.
- 13
Deglaze the pan over the stove by pouring in 1/3 cup of hot water, then strain the sauce through a fine-mesh sieve.
- 14
Serve the sliced turkey on a bed of chestnuts and winter vegetables, accompanied by the sauce in a gravy boat.
💡 Chef's Tip
For an even more succulent turkey, brush it 24 hours before cooking with a mixture of honey and mustard. Save the carcasses for an excellent stock. Serve with chestnut puree or cranberry compote for a contrast of flavors.
