This is my grandmothers old recipe for a delicious turkey roasted in lemon orange and tangerine juice with a stuffing of meat roasted chestnuts and pine nuts An excellent recipe for everybody who loves Greek cuisine
Prep Time
4 hrs
Dificult
Medium
Servings
12
Ingredients
Instructions
Preheat the oven to 325 degrees F (165 degrees C).
Make a small incision on the sides of each chestnut and place in a skillet over medium heat. Cook
stirring often
until toasted. Remove from heat
peel
and chop.
Melt 2/3 cup butter in a saucepan; mix in lemon juice
orange juice
and tangerine juice. Rub turkey inside and out with butter-juice mixture
reserving some for basting. Season turkey with salt and pepper; set aside.
In a large skillet over medium heat
cook ground beef
ground pork
and onion until beef and pork are evenly brown and onion is tender. Drain grease. Mix in rice. Stir in toasted chestnuts
broth
remaining 1/3 cup butter
pine nuts
raisins
and brandy. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking until all liquid has been absorbed by stuffing. Fill all turkey cavities with stuffing and tie in place with kitchen twine.
Place turkey on a rack in a roasting pan and loosely cover breast and thighs with aluminum foil. Pour about 1/4 inch water into the bottom of the pan. Maintain this level of water throughout cook time.
Roast turkey in the preheated oven for 3 to 4 hours
brushing occasionally with remaining butter-juice mixture. Increase oven temperature to 400 degrees F (200 degrees C) during final hour of roasting and remove foil. An instant-read thermometer inserted into the thigh near the bone should read at least 165 degrees F (74 degrees C).
