Salpimentar the turkey and introduce the liver, thyme and rosemary, sew the openings and cover with fat.
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| Ingredients for roasted turkey with nuts and chestnuts to fennel: |
| For 8 people turkey of 1 to 3 kilos with spojos apart 50 g of pork fat 100 g of chives 2 onions 1 head of garlic 2 twigs of thyme 1 twig of rosemary 1/2 kg of chestnuts cooked and peeled 2 glasses of bird broth 12 peeled nuts 1 fennel bulb 75 g of butter oil salt |
Ingredients for roasted turkey with nuts and chestnuts to fennel:
2. On the oven tray put the rest of the spoils, the entire garlic head and place the turkey.
3. Asar 90 minutes over high heat watering with your juice from time to time.
4. Meanwhile, in a pan with butter, saute the onions, the peeled onion and the fennel cut into long strips.
5. When you take color, add the chestnuts, cover them with broth and cook, covered, over low heat without removing for 40 minutes.
6. uncover and reduce the liquid while gently remove the onion and fennel that will cover the chestnuts of a bright layer.
7. Add the nuts and leave 5 more minutes.
8. When the turkey is golden, lower the heat and leave 30 more minutes.
9. Remove the turkey from the tray, add a glass of water to the tray, scratch, boil and pass through the strainer. Chop the turkey and cover with the sauce.
