Christmas Turkey with Apples and Chestnuts

German Roast Turkey with apple and chestnut filling

Christmas Turkey with Apples and Chestnuts

Prep Time: 20

Cook Time: 3

Brining Time: 6

Total Time: 9 20

Servings:

Author: Hello Ani

A juicy and tender Christmas-spiced turkey that is filled with delicious apples and chestnuts. Brushed with a cranberry Grand Marnier glaze to add a subtle sweetness to the juicy meat.

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Ingredients

For the Turkey

10-12 lbs fresh or frozen whole turkey, thawed: giblets and neck removed
2 cups broth (turkey, chicken, or vegetable will work)
1 big apple, cut into small pieces
¾ cup roasted chestnuts, coarsley chopped
thyme sprigs for the cavity

For the Brine

2 gallons water
2 cups salt
2 lemons, sliced into rings
1 orange, sliced into rings

For the Seasoning

½ cup unsalted butter (1 stick- softened)
1 tablespoon sea salt
½ tablespoon pepper
½ tablespoon ground allspice
½ teaspoon ground cinnamon

For the Glaze

¼ cup cranberry, or cherry jam (the jelly part, no big pieces)
2 tablespoon orange liquor (Gran Marnier, Contreau, Tequilla will work too)

Instructions

For the Brine, you will need:
* large container or stockpot, * 2 gallons water * 2 cups salt *2 lemons, cut into rings *1 orange, cut into rings
In a large container, combine the water, salt, lemon, and orange slices. Stir until the salt has dissolved. Rinse the turkey inside and out. Place the turkey into the brine and marinate for 6 to 8 hours, turning occasionally.
Remove the turkey from the brine; discard the citrus and brine. Rinse turkey under cold water. Pat completely dry inside and out with paper towels.
Transfer turkey to a large baking sheet and refrigerate for 30 minutes, uncovered.
Remove turkey from the refrigerator and pat dry one more time. Twist wing tips under back. This is so they don't burn.
Prepare your Turkey for Roasting:
Combine the softened butter with salt, pepper, cinnamon, and allspice. Starting at the neck on one side of the breast, slip your fingers between skin and meat, loosening skin as you work toward the tail end. Rub some of the butter mixture under the skin directly on the meat, then rub the rest on top skin - all over the turkey. Cut apples into small pieces, and coarsely chop the roasted chestnuts. Insert the apple mixture into the cavity of the turkey. You can add a little bit of fresh thyme, and rosemary to this mixture if you like. No need for tying the legs together. We want the legs to crisp evenly all around. Because a turkey releases a lot of drippings as it roasts, you might want to omit the drip pan and put the turkey on a v-rack in a roasting pan. Make sure that the breast side faces up. Fill the bottom of the roasting pan with broth (Turkey, Chicken, or vegetable, all work).
Preheat Oven to 450° F
Place turkey in the preheated oven and roast for 25 minutes to crisp the skin.
Then lower the oven temperature to 350° F, and continue to bake for 2 ½ hours, or more, depending on the size of your turkey. My turkey weighed 11 pounds.
For the last 40 minutes of baking time prepare the glaze. Add the cranberry jam or cherry jam (the jelly part only) to a small saucepan. Add a splash Grand Marnier, Contreau, or Tequilla. Cook for about 1 to 2 minutes, just until dissolved.
Brush the glaze on top of the turkey breast and legs. Continue to bake. Then, carefully remove the rack from the oven and check the temperature with a meat thermometer in different places (making sure it's not touching the bone). If the internal temperature has not reached 165° F. yet, return it back to the oven until it reaches 165° F. Carefully transfer the turkey to a large cutting board, or platter. Let it rest for 15 minutes. Then slice and serve.

Nutrition

COURSE: Main Course

CUISINE: American, German

KEYWORD: Christmas Turkey, Turkey, Turkey Recipe, Weihnachts Gans, Weihnachts Puten Rezept

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