Roasted Turkey with Pear Chestnut
Source: Martha Stewart
Serves 8 to 10
The stuffing may also be baked separately in a buttered casserole at 375° until
heated throughout, thirty to forty-five minutes.
12 tablespoons (1 1/2 sticks) unsalted butter
6 stalks celery, strings removed, cut into 1/4-inch dice
2 large onions, cut into 1/4-inch dice
1/4 cup fresh thyme leaves, finely chopped
1 teaspoon finely chopped fresh sage leaves
1 tablespoon coarsely chopped fresh flat-leaf parsley
1/2 pound roasted chestnuts, shelled and chopped
27 slices stale white bread (1 1/2 pounds), crusts removed and cut into 1/4-inch
dice (about 8 cups), lightly toasted
1 1/4 cups Homemade Turkey Stock, or low-sodium canned chicken broth, skimmed of
4 unripe Anjou pears, cored, peeled, and cut into 1/2-inch dice
1 tablespoon salt
1 twelve- to fourteen-pound free-range turkey
1. Heat oven to 375°. Make stuffing: In a large skillet, melt 4 tablespoons
butter over medium heat. Add celery and onions; cook, stirring, until
translucent, about 10 minutes. Stir in 2 tablespoons thyme, and sage, parsley,
chestnuts, and bread. Add stock, 1/2 cup at a time, until bread becomes moist.
Stir in pears; remove from heat.
2. Place remaining 1 stick butter, remaining 2 tablespoons thyme, and 1 teaspoon
salt in food processor. Pulse until well combined; set aside.
3. Wash turkey, and pat dry. Place, breast side up, on a roasting rack set in a
large roasting pan. Season turkey cavity with remaining 2 teaspoons salt. Fill
cavity loosely with stuffing. Tie legs together with kitchen string. Fold neck
flap over; secure with skewers. Rub thyme-butter mixture all over turkey.
4. Roast for 2 1/2 hours, basting often. Continue baking 30 to 45 minutes more,
until an instant-read thermometer inserted into the thickest part of the thigh
reads 180°. If turkey becomes too brown, tent it with aluminum foil. Let cool
for 20 to 30 minutes before removing the stuffing and carving.