Roasted turkey with chestnuts and mushrooms

Ingredients:

• 1 (4.5 kg.) turkey
• 240 g butter, room temperature
• 5 sprigs of thyme, 2 tbsp chopped
• 1 teaspoon ground paprika
• Salt and freshly ground pepper
• 14 small onions, peeled
• 4 sprigs of parsley, 2 tbsp chopped
• 1 cup (150 g) peeled chestnuts
• 4 cups lightly salted chicken broth
• 1 lemon, cut in half
• 6 small parsnips, peeled and cut into large slices
• 3 tbsp. flour
• 300 g honey mushrooms, cut into large slices
• 1 tbsp. balsamic vinegar
• 1/2 bunch chives (chives), finely chopped

Preparation:

1. Prepare the turkey a day before roasting: In a blender, combine 10 tablespoons of butter, 2 tablespoons of chopped thyme, paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Remove the neck and giblets from the turkey, reserving them for the gravy. Pat the turkey dry inside and out with paper towels. Lift the skin at the neck end and apply the salsa under the skin. turkey breast Herbed butter. Rub the turkey with salt, pepper, and the remaining herbed butter. Place 2 onions, 3 sprigs of thyme, and parsley in the turkey cavity and refrigerate overnight.

2. Bring the broth to a boil in a saucepan, dilute it with 4 cups of water. Add the neck, giblets, and chestnuts, and simmer for about 1 hour. Strain the broth into a bowl, reserving the chestnuts and discarding the giblets and neck.

3. Remove the turkey from the refrigerator 30 minutes before roasting and let it stand at room temperature. Preheat the oven to 200 C (400 F). Place a lemon inside the turkey and tie the legs. Line a baking dish with 2 layers of foil and place the turkey breast-side down on top. Place the dish with the turkey in the bottom of the oven and roast for 45 minutes. Then remove turkey from the oven Turn the chicken breast-side up, removing the foil. Bake until done and a thermometer inserted into the thigh registers 160-175°F (70-75°C).

4. Meanwhile, prepare the vegetables: Melt 2 tablespoons of butter in a deep frying pan, add 12 onions and 2 sprigs of thyme, and sauté over medium heat until golden brown, about 5 minutes. Add the parsnips and continue to sauté for another 3 minutes. Pour in 3 cups of hot chestnut broth and cook until tender, about 25 minutes.

5. Remove the turkey from the pan and place it on a cutting board. Place the roasting pan with the remaining turkey juices on the stovetop, add the flour, and sauté over medium heat until golden brown. Pour in 2.5 cups of broth, stirring constantly, bring to a boil, and cook for 5 minutes. Pour into the pan with the vegetables.

6. Melt 2 tablespoons of butter in a frying pan, add the mushrooms, and sauté for about 5 minutes. Add the chestnuts and continue sautéing for another 5 minutes. Season with salt and pepper, and add to the vegetables.

7. Prepare the sauce: In a gravy boat, combine 2 tablespoons of butter, vinegar, chives, and chopped parsley. Whisk until smooth. Serve the turkey with chestnuts, mushrooms, and gravy. Classic Turkey Gravy Recipe