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Thanksgiving Roast Stuffed Turkey Recipe

4.50 de 2 votes
How to successfully roast a turkey in the oven to achieve tender and flavorful meat ? Everything you need to know to stuff and roast a large thanksgiving turkey stuffed with chestnuts.
COOKING TIME3 hours 20 minutes
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Course: Christmas recipe, Main course
Cuisine: American, French
Author: Rachida

INGREDIENTS 

  • 3.5 kg (7.7 lb) turkey, or larger depending on the number of guests
  • 1 jar (500 g / 17.6 oz )of roasted, peeled chestnuts
  • 100 g (3.5 oz )butter
  • 2 garlic cloves
  • Salt
  • Pepper
  • 1 teaspoon sweet paprika
  • 1/2 lemon
  • 1/2 teaspoon ginger
  • 1 teaspoon turmeric
  • 1 chicken bouillon cube
  • 1/2 teaspoon onion powder optional
  • 1 tablespoon sesame oil optional
  • 2 sprigs fresh thyme optional

Optional Stuffing:

  • Don’t be intimidated by the length of this list; most are optional spices.
  • 150 g (5.3 oz) turkey liver
  • 1 onion
  • 150 g (5.3 oz) ground meat
  • 150 g (5.3 oz) sausage meat, or extra ground meat
  • 1 egg
  • 2 tablespoons olive oil
  • 2 garlic cloves
  • A pinch of cinnamon
  • Salt and pepper
  • 1/2 teaspoon ginger
  • 1/2 teaspoon paprika
  • 2 chicken bouillon cubes
  • 1/2 teaspoon turmeric
  • A pinch of quatre épices optional
  • 1 teaspoon Herbes de Provence
  • 1/2 teaspoon pink peppercorns optional
  • 2 sprigs fresh thyme optional

PREPARATION

Trimming the turkey

  • Wash turkey, rubbing with salt and 1/2 lemon. Remove all excess fat Cut the neck, leaving a 3 cm (about 1.2 inches) portion attached.
  • Remove any remaining down and feathers. You can flame them over the stovetop fire, being careful not to burn the meat.
  • Rinse turkey and drain. Pat dry with paper towels. You can trim the turkey the day before and leave it in the fridge.

Prepare the stuffing

  • Brown chopped onion in olive oil. When translucent, add the egg and stir. Remove from heat as soon as egg is cooked.
  • Place the minced meat, finely chopped giblets and sausage meat in a bowl. Add the 1 clove of garlic and 100 g (3.5 oz) of chopped chestnuts.
  • Add the cooked onion, crumbled stock cube, spices and fresh thyme. Mix well. wrap tightly and refrigerate

Prepare the butter to coat and stuff the turkey

  • In a bowl, mix the butter with the spices, 1 chopped garlic clove, lemon juice, sesame oil and chicken stock cube.
  • halve the spiced butter. Add the fresh thyme leaves to the portion we'll use to coat the turkey under the skin and inside.

Stuffing the turkey

  • Remove the turkey from the refrigerator one hour before preparing.
  • Coat the inside of the turkey and under the skin with butter and thyme. Massage well to thoroughly permeate the flesh.
  • Coat the outside of the turkey with the butter without the thyme. Massage the flesh well with the butter.
  • Stuff the turkey, pushing the stuffing towards the bottom.  You can use a binder needle to sew the cavity. I use wooden skewers to hold the two sides together. It doesn't close the cavity, but it holds it in place.
  • Tie the two legs together. Pass a rubber band under the rump, then over the tied legs, and wrap it around the turkey's wings.
  • Place the trimmed turkey in a deep baking dish (about 3 cm / 1.2 inches high). Set it aside.
  • Bake for 3 hours and 30 minutes without preheating the oven.
  • Cook the turkey on one side (wings) for 30 minutes, then place it on the other side and cook for a further 30 min. Baste twice with its juice during cooking.
  • Add water as soon as you see that the cooking juices have run down. Don't let it burn. Add 1 glass of water each time (150 ml/ 5 oz).
  • Turn the turkey onto its back and continue cooking, basting occasionally with its juices.
  • Baste turkey with cooking juices
  • check for doneness by poking a skewer between the thigh and the breast. The juice that comes out must be clear.
  • Once the turkey is cooked, remove and cover with a double layer of aluminum foil. Leave for 20 minutes before serving.

Prepare the chestnuts:

  • In a frying pan, caramelize the remaining chestnuts with a tablespoon of butter and one tablespoon of honey. Stir the chestnuts gently so as not to crush them.

How to serve oven-roasted turkey?

  • Cut strings from turkey, place on serving platter and surround with chestnuts.  Collect the juices from the dish and place in a sauceboat.
  • Brush juices all over the turkey.
  • Carve turkey and serve with stuffing and chestnuts. This recipe is sure to please your guests.
  • As I said earlier, you don't have to wait until the festive season to share this roast turkey with your loved ones for a Sunday meal.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!