New England Roast Turkey with Chestnuts and Fruit Keys: Christmas
Festive Roasted Thanksgiving Winter Poultry Nuts Usa American States
North American English England Uk European British Yield: 12 Servings
Ingredients:
--------------- CHESTNUTS AND FRUIT ----------------
2 cup Fresh or canned chestnuts, (about 36)
6 x Quince or 3 tart apples
1 sm Lemon
1/4 lb Butter
1 cup Apple cider
1 cup Hard apple cider or apple cider
1 cup Fresh chicken or turkey stock
3 tbl Applejack or Calvados
Salt
Pepper
12 lb Turkey
1/4 lb Butter
Salt
Pepper
Method:
PREPARATION: If using fresh chestnuts, heat oven to 400 F. With a small,
sharp knife, cut a slit in each fresh chestnut, spread in a shallow
baking pan, and roast for 15 to 20 minutes. Peel off both outer and
inner skins while still warm. If they cool and become difficult to peel,
reheat.
Peel and core quince and cut into 1-inch chunks. Squeeze 1 tablespoon
lemon juice over quince and toss.
Melt 4 tablespoons of the butter in a large frying pan. Add chestnuts
and quince and saute over low heat until soft, about 5 minutes. Add the
ciders and stock, bring to a simmer, and reduce liquid to about 1/2 cup,
about 20 minutes. Add applejack or Calvados and season to taste with
salt and pepper. Stir in remaining 4 tablespoons of butter.
Chestnut and fruit mixture can be made a day ahead.
COOKING AND SERVING: Heat oven to 425 F. Rub the turkey with the butter
and sprinkle generously with salt and pepper. Put turkey on a rack in a
roasting pan and roast in preheated oven for 15 minutes. Reduce heat 325
F and cook turkey, basting often, until internal temperature reaches 140
F, about 3 1/2 to 4 hours. (Allow approximately 20 minutes a pound for
roasting.)
Gently reheat chestnut and fruit mixture. Carve turkey and serve with
chestnuts and fruit on the side.
NOTES : An updated classic. Here's traditional roast turkey with a
variation= on old-fashioned Yankee trimmings. Quince resembles an apple,
although it= is a bit tarter and requires long, slow cooking to mellow
its flavor. Tart= apples are an acceptable substitute if quince are
unavailable. As part of the New England holiday menu, Bruce Frankel and
David Kantrowitz= also suggest a course of New England Farmstead Cheeses
such as Hubbardston= blue cheese, Capri goat cheese, and goat Camembert.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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