“We’re going to make it like a roast”: Philippe Etchebest gives his recipe to reinterpret the famous Christmas turkey and chestnuts

It’s almost the holidays and Philippe Etchebest continues his culinary journey to help us concoct an easy Christmas meal. Previously, he shared with us his recipe for a rolled praline log or his method for making his own salmon gravlax. In a new video published on his YouTube channel, this time the chef wanted to reinvent a Christmas specialty: turkey with chestnuts. To do this, the latter works it in the form of a roast with “a base of thigh that we will debone and stuff”. “We are going to make like a stuffed roast with a good stuffing cooked in the oven. You’ll see, it’s going to be a treat.”says the culinary expert. The first steps are a bit of work but “you can do it in advance before the big day”. This way of doing things is very simple, especially when tasting. Presentation in the form of a roast makes cutting meat easier. All you have to do is cut a slice. Then you simply place it on the plate. The purpose of this recipe? Spend as much time as possible with your friends or family.

For the turkey legs:

For the porcini mushrooms and button mushrooms with parsley:

Preparing the turkey:

After sharpening the knife, debone the turkey leg. Denervate and remove tendons.

Thicken the large parts of the meat to spread them out evenly to make a rectangle. Place the turkey on parchment paper to work with it.

Tear the parsley and chop it. Add it to the container where the sausage meat is. Finely cut the chives. Do the same with the tarragon. Peel and remove the germ from the garlic cloves by cutting them in half. Crush the garlic cloves. Roughly chop them with the knife.

Take the already cooked chestnuts. Cut them into pieces. Reserve them with the previously cut herbs. Soak stale bread in milk. Drain the pieces a little and add them to the chestnuts. Break the eggs into it.

Stir in the spices, add salt and pepper. Mix all the ingredients. You can either put on gloves and mix with your hands, or you can wash your hands before mixing.

Take the meat again and prick it with the tip of a knife so that the skin does not shrink. Season it with salt and pepper.

Then spread the stuffing over the turkey evenly but without going to the edges.

Roll it up using parchment paper. Tie everything up like a roast.

Preheat your oven to 200 degrees.

Place the turkey roast on a baking sheet. Pour peanut oil on it. Grapeseed oil can also do the trick. Also put the previously removed bones there. Crush garlic cloves. Also place them on the sides of the turkey. Do the same with the aromatic herbs. Add salt and pepper once again.

Bake the meat until it caramelizes (around 30 to 35 minutes), then lower the temperature to 180°C to finish cooking. Check the cooking by sticking the blade of your knife into the meat. Let the meat rest.

Remove it from the plate and deglaze what remains with water. Mix to loosen everything. Get rid of the bones. Take a saucepan with a strainer.

Place it on top and pour the juice into it. Remove the string from the meat.

To serve, cut a slice of roast turkey with chestnuts, then pour a little juice into a container to accompany. Enjoy your food !