For the filling, roughly chop the prunes the evening before and place in the grappa. They should be completely covered. Stir occasionally.
On the day of preparation, roughly chop the chestnuts and mix with the prunes and finely chopped celery.
Wash the turkey inside and out, pat dry and rub with salt and pepper. Close the opening on the neck with a wooden skewer. Pour about half of the filling into the turkey, then close the other opening and tie the legs together.
Warm the honey a little and brush the turkey with it. Line the bottom of the roasting pan with fatty bacon, put the turkey in and alternately place fatty and streaky bacon on top. The turkey must be fully clothed to prevent it from drying out.
Preheat the oven to approx. 160 ° C (top / bottom heat) and cook in the closed roaster for approx. 3 hours. Adjust the time for a different turkey size or temperature. Pour gravy or cold water over the turkey from time to time.
After 3 hours, put the rest of the filling in the roaster and cook for another hour with the lid closed. Brush the turkey 2-3 times with honey. Remove the lid from the roasting pan and continue cooking on high top heat until the turkey is golden brown. Attention! After golden brown comes black very quickly!
Take the finished turkey with the filling out of the roaster and keep warm. Remove any fatty bacon that has not melted.
For the sauce, wash the giblets or the chicken wings and put them in a saucepan with water, wine and carrot slices. Bring to the boil, then simmer on a low flame for 2 hours. Skim off the resulting foam in between.
Pass through a sieve and squeeze out solid components or brush through the sieve. Strain the meat stock, stir in the poured stock and bring to the boil. Season the sauce with mustard, salt and pepper and bind with a sauce thickener as desired.
Ingredients
Print Recipe
Pin Recipe