Glazed Turkey

Preparation:

Preparation: Flame the turkey, wash it, dry it, season it inside and out with salt and pepper. Stuff it with the bunch of fragrant herbs, the orange peel cut into very thin strips and place it in a rather large pan. Drizzle it with oil, place in a preheated oven at 200 degrees and cook until the skin takes on a golden colour. At this point, reduce the heat to 170 degrees, sprinkle the turkey with the wine and continue cooking, basting it from time to time with a little warm broth. After 2 hours from the start of cooking, add the chopped carrot, celery and onion to the bowl, cover the bird with a sheet of aluminum foil and continue cooking for half an hour. In a separate pan let the boiled chestnuts and the soaked and squeezed mushrooms flavor in the butter, flavor with a spoonful of the turkey sauce, the Marsala wine, salt and pepper and let it simmer until it thickens. Remove the turkey, place it on a serving plate, surround it with the glazed chestnuts and pour the remaining hot sauce into the gravy boat. Accompanying wines: Roero “Superiore” DOC, Montefalco Rosso DOC, Aglianico Del Vulture “Vecchio” DOC.