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1
Mix the chestnut puree with the veal demi-glace.
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2
When smooth season with salt and pepper and add the softened butter.
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3
Place 3 tablespoons clarified butter into a frying pan and add diced onion.
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4
Saute lightly.
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5
Cut bacon into fine strips and add to the onions.
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6
Fry together for 1 minute.
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7
Remove from the heat and place into a bowl with the chopped parsley.
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8
Season with salt and pepper and add the ground pork.
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9
Combine ingredients with an egg and mix well.
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10
Place the onion into some of the clarified butter in a saucepan and allow to fry.
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11
Add the chopped turkey neck and brown.
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12
Add the water, bay leaves and thyme.
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13
Simmer the stock uncovered for 1 hour.
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14
After this time add 1/4 cup port and simmer for 5 minutes.
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15
To make the gravy, remove fat from baking pan and deglaze with the turkey stock.
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16
Serve gravy separately in a sauceboat.
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17
For the turkey: Preheat the oven to 325 degrees.
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18
Paint grill rack with clarified butter.
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19
Place the chestnut dressing in the neck opening, pressing it in firmly.
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20
Place the pork dressing in the rear end.
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21
Truss the turkey.
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22
Lightly flour breast.
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23
Place the turkey on its side on a grill rack in a baking dish and bake for l hour.
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24
Turn the turkey onto the other side and roast for 1 hour.
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25
Turn the bird breast side uppermost and paint with clarified butter and season with salt and white pepper.
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26
Roast for a further 2 1/2 hours basting every 30 minutes with clarified butter.
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27
Recommended drink: Good dry red wine, Claret style
