Turkey with Glazed Chestnuts, Parsnips and Mushrooms

Name: Turkey with Glazed Chestnuts, Parsnips and Mushrooms
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 2 sticks unsalted butter; 2 tablespoons kept cold; 142 grams cup (about dried peeled chestnuts; 1 bunches chives, finely chopped; 14 smalls cipollini onions, peeled; 3 Tbsps all-purpose flour; 4 sprigs fresh parsley, plus 2 tablespoons chopped; 5 sprigs fresh thyme, plus 2 tablespoons chopped; 6 servings Kosher salt and freshly ground pepper; 1 lemon, halved; 946 milliliters low-sodium chicken broth; 255 grams oyster mushrooms, cut into large pieces; 6 smalls parsnips, peeled and cut into large chunks; 1 teaspoon smoked paprika; 5 kilograms turkey

You can never have too many main course recipes, so give Turkey with Glazed Chestnuts, Parsnips and Mushrooms a try. One serving contains 1280 calories, 125g of protein, and 63g of fat. This recipe serves 6. This recipe covers 56% of your daily requirements of vitamins and minerals. Head to the store and pick up lemon, thyme, parsley, and a few other things to make it today. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes approximately 3 hours and 30 minutes.

Instructions

Prepare the turkey a day before roasting: Pulse 10 tablespoons butter, 2 tablespoons chopped thyme, the paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor until combined.

Ingredients you will need

Paprika

Butter

Pepper

Whole Turkey

Thyme

Salt

Equipment you will use

Food Processor

Remove the neck and giblets from the turkey; discard the liver and reserve the neck and the rest of the giblets. Dry the turkey inside and out with paper towels. Loosen the skin over the breast, slide spoonfuls of the spiced butter underneath and smooth to cover the meat evenly. Rub the skin with the remaining spiced butter. Season the cavity with salt and pepper and stuff with 2 cipollinis, 3 thyme sprigs and the parsley sprigs. Refrigerate, uncovered, overnight.

Ingredients you will need

Salt And Pepper

Fresh Thyme

Cipollini Onions

Parsley

Butter

Whole Turkey

Liver

Meat

Dry Seasoning Rub

Equipment you will use

Paper Towels

Simmer the neck, chestnuts, broth and 4 cups water in a medium saucepan over low heat, partially covered, until the chestnuts are plump, 50 minutes to 1 hour. Strain, discarding the neck, and reserve the chestnuts and broth in separate bowls. (This can be done a day ahead.)

Ingredients you will need

Chestnuts

Broth

Water

Equipment you will use

Sauce Pan

Bowl

Bring the turkey to room temperature 30 minutes before roasting.

Ingredients you will need

Whole Turkey

Place a rack in the lowest position of the oven and remove the other racks; preheat to 400 degrees. Season the turkey all over with salt and pepper and stuff the lemon halves into the cavity. Tie the legs together with twine. Line a roasting rack with a double layer of foil and place in a roasting pan.

Ingredients you will need

Salt And Pepper

Whole Turkey

Lemon

Equipment you will use

Roasting Pan

Kitchen Twine

Aluminum Foil

Oven

Place the turkey, breast-side down, on the foil and roast 45 minutes.

Ingredients you will need

Whole Turkey

Equipment you will use

Aluminum Foil

Remove the pan from the oven and turn the turkey breast-side up, discarding the foil. Roast until golden brown and a thermometer inserted into the thigh registers 160 degrees, 30 to 35 more minutes.

Ingredients you will need

Turkey Breast

Equipment you will use

Kitchen Thermometer

Aluminum Foil

Oven

Frying Pan

Meanwhile, prepare the vegetables: Melt 2 tablespoons butter in a large skillet over medium heat, then add the remaining 12 cipollinis and 2 thyme sprigs and cook until golden, about 5 minutes.

Ingredients you will need

Fresh Thyme

Cipollini Onions

Vegetable

Butter

Equipment you will use

Frying Pan

Add the parsnips and cook until light brown, about 3 minutes.

Ingredients you will need

Parsnip

Add 3 cups of the reserved chestnut broth and cook until the vegetables are tender, about 12 minutes. Increase the heat to medium-high and cook until glazed, about 10 more minutes. Keep warm.

Ingredients you will need

Vegetable

Chestnuts

Broth

Transfer the turkey to a cutting board and place the roasting pan with drippings over medium-high heat.

Ingredients you will need

Whole Turkey

Equipment you will use

Cutting Board