• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

New England Roast Turkey with Chestnuts and Fruit

  • Recipe Submitted by on

Category: Christmas, Winter, United States

 Ingredients List

  • ----------------------------CHESTNUTS AND FRUIT----------------------------
  • 2 c Fresh or canned chestnuts;
  • -(about 36)
  • 6 Quince or 3 tart apples
  • 1 sm Lemon
  • 1/4 lb Butter
  • 1 c Apple cider
  • 1 c Hard apple cider or apple
  • -cider
  • 1 c Fresh chicken or turkey
  • -stock
  • 3 tb Applejack or Calvados
  • Salt
  • Pepper
  • 12 lb Turkey
  • 1/4 lb Butter
  • Salt
  • Pepper


PREPARATION: If using fresh chestnuts, heat oven to 400øF. With a small,
sharp knife, cut a slit in each fresh chestnut, spread in a shallow baking
pan, and roast for 15 to 20 minutes. Peel off both outer and inner skins
while still warm. If they cool and become difficult to peel, reheat.

Peel and core quince and cut into 1-inch chunks. Squeeze 1 tablespoon lemon
juice over quince and toss.

Melt 4 tablespoons of the butter in a large frying pan. Add chestnuts and
quince and saut”š over low heat until soft, about 5 minutes. Add the ciders
and stock, bring to a simmer, and reduce liquid to about 1/2 cup, about 20
minutes. Add applejack or Calvados and season to taste with salt and
pepper. Stir in remaining 4 tablespoons of butter.

Chestnut and fruit mixture can be made a day ahead.

COOKING AND SERVING: Heat oven to 425øF. Rub the turkey with the butter and
sprinkle generously with salt and pepper. Put turkey on a rack in a
roasting pan and roast in preheated oven for 15 minutes. Reduce heat 325øF
and cook turkey, basting often, until internal temperature reaches 140øF,
about 3 1/2 to 4 hours. (Allow approximately 20 minutes a pound for

Gently reheat chestnut and fruit mixture. Carve turkey and serve with
chestnuts and fruit on the side.

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