Roast turkey with chestnuts is a rich and hearty dish, perfect for festive occasions and autumn dinners. The light and flavoursome turkey meat pairs beautifully with the chestnuts, which add a sweet and velvety note to the dish.
This combination of autumn flavours creates a harmony that is both refined and rustic, ideal for surprising your guests with a recipe that evokes the colours and scents of the season.
The roast, often stuffed with a filling that may include herbs, sausage or bacon, becomes even more mouth-watering thanks to the presence of chestnuts, which make each bite an explosion of enveloping and comforting flavours.
Perfect served with a side of roasted vegetables or a delicate wine sauce, this dish is an ideal choice for a special meal or a festively set table.
Place the turkey roast in a casserole dish, surround it with the chopped butter, drizzle with oil, salt and pepper. Finally close the casserole dish, browning the roast over a high flame.
Turn it often, waiting for it to take on an even golden colour, douse it with white wine, wait for it to evaporate and pour in a ladleful of stock. Cook for about two hours.
While the roast is cooking, boil the chestnuts, peel them as soon as they are cooked and add them to the roast a quarter of an hour before removing it from the heat.
Finish cooking and serve the turkey surrounded by the chestnuts left whole.