Roasted Turkey with Chestnuts and Port Wine is such delicious dish. Chestnuts are rich in fiber, as well as mineral salts such as potassium, phosphorus, and small quantities of iron.
In Portugal, they are in season during the fall months, and it’s common to find carts in the streets, with vendors selling them, pipping hot. It’s traditional to eat on St. Martin’s Day, together with “Água-Pé” a low alcohol wine produced by adding water to grape pomace.
Água-pé is a traditional alcoholic drink from Portugal, resulting from the addition of water to the grape marc (foot or stalk) and brandy.
This recipe of Roasted Turkey with chestnuts and Port Wine serves 4 people.
1kg of Turkey Leg (Deboned)
100g of Onion, cut in slices
3 Cloves of Garlic, sliced
150g of Chestnuts
1dl of White Port Wine
2dl of Chicken Broth
Olive oil, to taste
Salt and Pepper, to taste
For the brine:
1 Lemon Peel
500ml of Milk
5g of Peppercorns
1 tsp of Fennel Seeds
250g of Coarse Sea Salt
Start by brining the turkey – place it in a large container, with the salt, the lemon peel, the peppercorns, and the fennel seeds. Leave it sitting there for 2 hours.
Remove the turkey from the brine and submerge it in milk for an hour. Prepare a tray, and line it with the onions, the garlic and then the chestnuts. Place the turkey on top and drizzle it with the Port Wine and the chicken broth.
Roast it in the oven at 150ªC, it will take between 2 to 3 hours, depending on the size of the leg.
You can blend the onions and the chestnuts, to make a sauce and serve it with sautée spinach and roast potatoes on the side.
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