Name: Dinde aux Marrons Bourguignonne (Burgundian Roast Turkey with Chestnuts and Wild Mushrooms)
Yield: Serves 8 to 10
Cuisine: France
Ingredients: 1 garlic clove, very finely chopped; 2 shallots, very finely chopped; 1½ pounds/675 g wild mushrooms; salt and pepper; 2 cups/500 ml. milk, more if needed; 3 garlic cloves, chopped; ½ cup/125 ml. crème fraîche or heavy cream; ½ teaspoon grated nutmeg; one 8- to 10-pound/about 4-kg turkey; 1 cup/250 ml. full-bodied red wine; 2 tablespoons chopped fresh parsley; 2 cups/500 ml. chicken broth; 2 teaspoons salt; ½ teaspoon pepper; 2 pounds/900 g fresh chestnuts; ¼ cup/60 ml. vegetable oil; 1 cup/250 ml. dry white wine; ½ cup/110 g butter, softened; 2 lemons, halved

Preparation info

Serves
8 to 10

Difficulty
Medium

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

About

Most country cooks have their own time-honored way of roasting the Christmas turkey. This recipe comes from a Burgundian neighbor, Berthe Fournillon, whose farm has passed from daughter to daughter for a century.

Ingredients

one 8- to 10-pound/about 4-kg turkey
2 lemons, halved

Method

Wipe the turkey inside and out with paper towels. Rub the skin thoroughly with the cut lemons. For the marinade, mix the garlic, salt, pepper, and nutmeg in a bowl and whisk in the wine. Gradually whisk in the oil. Rub some of the marinade over the inside and outside of the turkey, reserving the rest. Truss the bird , cover, and let stand at room temperature for 30 minutes. Heat the oven to 350