Turkey in Gravy with Chestnuts
Ricardo Tested
Turkey 3 cups (750 ml) turkey or chicken broth 1 oz (28 g) dried mushrooms (such as boletes, morels, porcini), roughly chopped, rinsed and drained (optional) 1 turkey, about 10 lb (4.5 kg), cut into 8 pieces (see note) 3 tbsp butter 1 onion, thinly sliced 1 garlic clove, chopped 3 tbsp unbleached all-purpose flour 1/2 cup (125 ml) white wine 3 tbsp (45 ml) cognac or brandy Chestnut garnish 1/2 cup (100 g) vacuum-sealed or canned chestnuts, drained and chopped (see note) 1 shallot, chopped 2 tbsp butter 3 tbsp panko bread crumbs 2 tbsp roasted hazelnuts, chopped 2 tbsp curly parsley, finely chopped Turkey
With the rack in the middle position, preheat the oven to 350 F (180 C).
In a pot, bring the broth to a boil. Add the mushrooms and cover. Remove from the heat and set aside.
In a large, high-sided ovenproof skillet or pot over medium-high heat, brown half of the turkey pieces at a time in 1 tbsp of the butter. Season with salt and pepper. Set aside on a plate.
In the same skillet, lightly brown the onion and garlic in the remaining butter. Sprinkle in the flour and continue cooking, while stirring, for 1 minute. Add the broth with the mushrooms (if using), wine and cognac. Bring to a boil while whisking. Season with salt and pepper. Add the turkey pieces.
Transfer to the oven and roast, uncovered, for 1 hour 30 minutes or just until the thigh meat easily comes away from the bone.
Remove the turkey pieces and set aside on a large plate. Over mediumhigh heat, reduce the sauce for 10 minutes or until it has thickened and coats the back of a spoon. Adjust the seasoning. Return the turkey pieces to the sauce. Chestnut garnish
Meanwhile, in a skillet over medium heat, lightly brown the chestnuts and shallot in the butter. Add the bread crumbs and continue cooking for 1 minute. Remove from the heat. Add the hazelnuts and parsley. Season with salt and pepper.
Top the turkey with the chestnut garnish. Return to the oven and roast for 5 minutes. Serve immediately.
Makes 8 servings. Note: Ask your butcher to break down the turkey for you: separate the thighs from the drumsticks, debone the breast, then slice each breast in half.
The wings, wing tips and carcass are perfect for making a delicious homemade broth.
Look for vacuum-sealed chestnuts in the nut section of most grocery stores.