Deboned Whole Turkey Stuffed with Kumquats and Chestnuts

Name: Deboned Whole Turkey Stuffed with Kumquats and Chestnuts
Prep time: 1 h
Total time: 12 h
Yield: Makes 12 to 14 servings
Ingredients: 1 teaspoon herbes de Provence or Provençal Herb Rub; 1½ cups chicken or turkey broth; Kosher salt and ground black pepper to taste; 1 teaspoon herbes de Provence or Provençal Herb Rub; Kosher salt and ground black pepper to taste; 2 teaspoons fresh rosemary leaves; 2 teaspoons rubbed sage; 3 cups chicken broth; 3 cloves garlic, minced; 30 kumquats (about 1½ pints), halved lengthwise, seeds removed, coarsely chopped; 30 kumquats (about 1½ pints), halved lengthwise, seeds removed, coarsely chopped; 1½ cups chicken or turkey broth; 1½ cups orange juice; 6 dozen chestnuts; 2 tablespoons olive oil; 1 fresh turkey, 18 to 20 pounds; 4 cups Orange-Fennel Brine; 2 bulbs fennel, dark green stems and leaves removed, separated into stalks; 2 bulbs fennel, dark green stems and leaves removed, separated into stalks; 2 tablespoons butter; 2 large onions, finely chopped

Preparation info

Makes
12 to 14
servings

Difficulty
Easy
Ready in
12 hr

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

This spectacular roast looks like a humble turkey when whole, but be ready to receive applause with grace and humility when you start to carve it. There are no bones to impede your progress as slice after perfect slice falls from your knife. The juxtaposition of sweet-tart kumquat, aromatic fennel, and velvety chestnuts in the stuffing is equally impressive.

Ingredients

Side dish
Gluten-free

Ingredients

Method