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( 10 Persons )
1 turkey weighing 4 kg
80 g İçim Butter, at room temperature
1 kg shallots
3 teaspoons of sugar
2 tablespoons grape vinegar
400 g chestnuts, shelled and boiled
500 ml chicken broth
2 tbsp flour
2 tablespoons grape juice
Wash the turkey with plenty of water and dry thoroughly. Season with salt and pepper.
Mix İçim Butter with 2 chopped shallots, 1 tablespoon chopped thyme, 1 teaspoon lemon zest grated, salt and black pepper.
Put as much İçim Butter as you can between the turkey and its skin. Place the remaining İçim Butter inside the turkey, along with half a lemon, the remaining thyme and 2 half shallots. Tie the turkey’s feet tightly with string.
Place the turkey breast meat side down on the baking tray and cover it with baking paper. Preheat the oven to 200°C. Bake for 45 minutes. Reduce the heat to 180°C and cook for another 2 hours.
To crisp the top surface of the turkey, first remove the baking paper on it. Turn the turkey upside down, being careful to protect its skin, and continue cooking for another 30-40 minutes, pouring over the juice it left on the tray. You can test it with a knife and remove it from the oven when the pink inside is completely gone.
After cooking, let the meat rest for about 1 hour. Fry the shallots in a pan. Add 2 teaspoons of sugar and immediately add the vinegar before the sugar caramelizes. Place the shallots in a baking bowl and add the thyme.
When the turkey is cooked, take the water with a spoon and pour it over the shallots. Put it in the oven for 15 minutes, then add the chestnuts and mix well. Add 2 more spoons of turkey broth. Bake at 150°C for another 20 minutes, until the shallots are well browned.
For the sauce, first heat the chicken broth in a saucepan and add the grape juice. Remove the shallot and lemon from the turkey and throw them into this sauce, stir and cook for 15 minutes. Season to taste by adding 1 teaspoon of sugar, salt and black pepper.
Surround the turkey with the prepared chestnuts and shallots and serve with the sauce.