Glazed turkey
Instructions
Fiammeggiate the Turkey, wash, dry, season inside and out with salt and pepper.
Fill with the bouquet of fragrant herbs, orange peel, cut into very thin strips and place in a baking dish quite large.
Sprinkle with oil, place in preheated oven at 200 degrees and cook until the skin takes on a golden color.
At this point reduce heat to 170 degrees, sprinkle the Turkey with wine and continue cooking wetting it occasionally with a little lukewarm broth.
Spent 2 hours from the start of cooking add in Bowl carrot, celery and chopped onion, cover the bird with a sheet of aluminum foil and continue cooking for 30 minutes.
In a separate pan let flavour butter boiled chestnuts and mushrooms soaked and squeezed, flavored with a tablespoon of the Turkey gravy, Marsala wine, add salt and pepper and let simmer until it thickens.
Remove the Turkey, place on serving dish, contornatela with glazed chestnuts and pour the remaining sauce into gravy boat.
Accompanying wines: Roero Superiore DOC and Montefalco Rosso DOC, Aglianico Del Vulture "old" DOC.
Ingredients and dosing for 8 persons
- 1 turkey from 1500 g
- 500 g of boiled chestnuts
- 40 g of butter
- 20 g of dried mushrooms
- 1 orange zest
- == 1 bouquet garni
- 1 costa of celery
- 1 carrot
- 1 onion
- 1/2 cup of dry white wine
- 1/2 shot of dry marsala wine
- Broth
- Olive oil
- Salt
- Pepper