Turkey with Chestnuts (Stuffed Turkey with Chestnuts)

Clean the turkey and season the breast, thighs, and legs with salt, oregano, thyme, and rosemary to taste. Reserve

For the stuffing, finely chop the pork and bacon and place in a bowl

Season with salt, black pepper, oregano, and thyme

Add the turkey's insides, everything very well chopped

In a pan, melt butter, heat well, fry the mixture of insides with green onion after heating well, remove from heat and flambe with whiskey

Prepare the chestnuts: make a cut in the shell of the chestnuts

Fry quickly in hot oil or roast them in the oven

Remove the shells while warm

In a deep pan, place the chestnuts with salted beef tongue and add chicken broth to cover

Braise over low heat until the chestnuts are tender but still firm

Do not let them break apart

Drain while warm and mix well without breaking

Before stuffing the turkey, season it inside through the neck hole with salt and black pepper

Then stuff with the chestnuts

Cover the cavity with the turkey's skin

Place 6 slices of bacon around the turkey and tie securely

Place in a baking dish, lying on its side

Baste with a little butter or oil and sprinkle with salt

Bake in moderate heat (170°C) covered, slowly roast

Calculate cooking time for about 10 minutes per kilo of turkey with stuffing

During cooking, turn the turkey frequently, always laying it down

A few minutes before the end of cooking, remove the cover, untie, and remove the bacon so that the turkey can achieve a golden color

Serve with lightly clarified sauce

Serve 8 portions.