- 2 cups fresh or canned chestnuts
- 6 quince or 3 tart apples
- 1 small lemon
- 1/4 pound butter
- 1 cup apple cider
- 1 cup hard apple cider or apple
- 1 cup fresh chicken or turkey
- 3 tablespoons applejack or calvados
- 12 pound turkey
- 1/4 lb butter
- If using fresh chestnuts, heat oven to 400 degrees F.
- With a small, sharp knife, cut a slit in each fresh chestnut, spread in a shallow baking pan, and roast for 15 to 20 minutes.
- Peel off both outer and inner skins while still warm.
- If they cool and become difficult to peel, reheat.
- Peel and core quince and cut into 1 inch chunks.
- Squeeze 1 tablespoon lemon juice over quince and toss.
- Melt 4 tablespoons of the butter in a large frying pan.
- Add chestnuts and quince and saute over low heat until soft, about 5 minutes.
- Add the ciders and stock, bring to a simmer and reduce liquid to about 1/2 cup, about 20 minutes.
- Add applejack or Calvados and season to taste with salt and pepper.
- Stir in remaining 4 tablespoons of butter.
- Chestnut and fruit mixture can be made a day ahead.
- Heat oven to 425 degrees F.
- Rub the turkey with the butter and sprinkle generously with salt and pepper.
- Put turkey on a rack in a roasting pan and roast in preheated oven for 15 minutes.
- Reduce heat 325 degrees F and cook turkey, basting often, until internal temperature reaches 140 degrees F, about 3 1/2 to 4 hours.
- Allow approximately 20 minutes a pound for roasting.
- Gently reheat chestnut and fruit mixture.
- Carve turkey and serve with chestnuts and fruit on the side.
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