Recipe courtesy of Food Network Kitchen
Turkey with Glazed Chestnuts, Parsnips and Mushrooms
Total:
3 hr 30 min
Active:
30 min
Yield:
6 servings
Level:
Easy
Total:
3 hr 30 min
Active:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Prepare the turkey a day before roasting: Pulse 10 tablespoons butter, 2 tablespoons chopped thyme, the paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor until combined. Remove the neck and giblets from the turkey; discard the liver and reserve the neck and the rest of the giblets. Dry the turkey inside and out with paper towels. Loosen the skin over the breast, slide spoonfuls of the spiced butter underneath and smooth to cover the meat evenly. Rub the skin with the remaining spiced butter. Season the cavity with salt and pepper and stuff with 2 cipollinis, 3 thyme sprigs and the parsley sprigs. Refrigerate, uncovered, overnight. 

Simmer the neck, chestnuts, broth and 4 cups water in a medium saucepan over low heat, partially covered, until the chestnuts are plump, 50 minutes to 1 hour. Strain, discarding the neck, and reserve the chestnuts and broth in separate bowls. (This can be done a day ahead.) 

Bring the turkey to room temperature 30 minutes before roasting. Place a rack in the lowest position of the oven and remove the other racks; preheat to 400 degrees. Season the turkey all over with salt and pepper and stuff the lemon halves into the cavity. Tie the legs together with twine. Line a roasting rack with a double layer of foil and place in a roasting pan. Place the turkey, breast-side down, on the foil and roast 45 minutes. Remove the pan from the oven and turn the turkey breast-side up, discarding the foil. Roast until golden brown and a thermometer inserted into the thigh registers 160 degrees, 30 to 35 more minutes. 

Meanwhile, prepare the vegetables: Melt 2 tablespoons butter in a large skillet over medium heat, then add the remaining 12 cipollinis and 2 thyme sprigs and cook until golden, about 5 minutes. Add the parsnips and cook until light brown, about 3 minutes. Add 3 cups of the reserved chestnut broth and cook until the vegetables are tender, about 12 minutes. Increase the heat to medium-high and cook until glazed, about 10 more minutes. Keep warm. 

Transfer the turkey to a cutting board and place the roasting pan with drippings over medium-high heat. Whisk in the flour until browned, then whisk in 2 1/2 cups of the chestnut broth. Simmer until the gravy coats a spoon, about 5 minutes. 

Melt 2 tablespoons butter in another skillet, add the mushrooms and cook until browned, about 5 minutes. Add the reserved chestnuts and cook until toasted, about 5 minutes. Season with salt and pepper, then add to the glazed vegetables. Whisk in the 2 tablespoons cold butter, then stir in the vinegar, chives and chopped parsley. Serve the turkey with the vegetables and gravy. 

Photograph by Steve Giralt

IDEAS YOU'LL LOVE

Turkey Meatloaf

Recipe courtesy of Trisha Yearwood

Turkey Meatloaf

Recipe courtesy of Ina Garten

Perfect Roast Turkey

Recipe courtesy of Ina Garten

Stuffed Turkey Breast

Recipe courtesy of The Neelys

Turkey Meatloaf With BBQ Glaze

Recipe courtesy of Trisha Yearwood

Southwest Turkey Burgers

Recipe courtesy of Rachael Ray

Turkey Chili

Recipe courtesy of Scott Uehlein|Nancy Lopez

Indian Summer Turkey Chili

Recipe courtesy of Rachael Ray

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Giada at Home

          10am | 9c

          Giada at Home

          10:30am | 9:30c

          Giada at Home

          11am | 10c

          Giada Entertains

          11:30am | 10:30c

          The Pioneer Woman

          1:30pm | 12:30c
          On Tonight
          On Tonight

          Diners, Drive-Ins and Dives

          8pm | 7c

          Burgers, Brew & 'Que

          4:30am | 3:30c

          Get Cooking