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