Recipe Details
Ingredients
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1cupchestnuts
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1cupbutter, divided
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⅔cuplemon juice
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¼cuporange juice
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¼cuptangerine juice
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1(10 pound)whole turkey
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salt and ground black pepper to taste
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½poundground beef
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½poundground pork
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¼cupchopped onion
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½cupuncooked instant rice
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½cupchicken broth
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¼cuppine nuts
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¼cupraisins (Optional)
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2tablespoonsbrandy
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1teaspoonsalt
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½teaspoonground black pepper
Cooking Directions
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Preheat the oven to 325 degrees F (165 degrees C).
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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.
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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.
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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.
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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.
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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).
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories930 | |
% Daily Value * | |
Total Fat 52g |
67% |
Saturated Fat 20g |
102% |
Cholesterol 322mg |
107% |
Sodium 572mg |
25% |
Total Carbohydrate 22g |
8% |
Dietary Fiber 1g |
2% |
Total Sugars 5g |
|
Protein 86g |
172% |
Vitamin C 16mg |
17% |
Calcium 74mg |
6% |
Iron 7mg |
39% |
Potassium 1241mg |
26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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