Ingredient!
1 cup chestnuts
2/3 cup butter
1/4 cup orange juice
1/4 cup tangerine juice
2/3 cup lemon juice
1 whole turkey
salt and ground black pepper to taste
1/2 pound of ground beef
1/2 pound of ground pork
1/4 cup chopped onion
1/2 cup unprocessed instant rice
1/4 cup pine nuts
1/3 cup butter
1/2 cup chicken broth
2 tablespoons of spirits
1 teaspoon salt
1/2 tsp ground black pepper
Preparation!
Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius).
Make a small cut on the sides of each chestnut and place in a frying pan over medium heat. Cook, stirring often, until toasted. Remove from heat, peel and chop.
Melt 2/3 cup butter in a saucepan and mix in orange juice, mandarin juice and lemon juice. Rub the turkey in and out with the mixture, reserving some to baste.
In a large skillet over medium heat, cook the steak, ground pork and onion until beef and pork are evenly browned and onion is tender. Drain grease. Mix in the rice
Stir in the chestnuts, pine nuts, raisins, 1/3 cup butter, broth and brandy.
Season with 1 teaspoon salt and 1/2 teaspoon pepper.
Place turkey on a rack in a frying pan, and loosely cover the chest and thighs with aluminum foil.
Pour about 1/4 inch of water into the bottom of the pan. Maintain this water level throughout the cooking time. Roast turkey in the preheated oven for 3 to 4 hours,
Increase the oven temperature during the final hour of frying and remove foil. Cook turkey to a minimum internal temperature.