Stuffed turkey with chestnuts

Fry the bacon strips in a saucepan until fat is released. Scoop the onion through and fry gently in glass for 2-3 minutes. Allow to cool. Cut a fifth of the chestnuts into pieces. Peel the apple and cut into pieces. In a bowl mix the mince with chunks of chestnut, bacon mixture, apple, thyme and some salt and freshly ground pepper.

If necessary, remove the bag with supplies from the turkey and fill the abdominal cavity with the minced meat mixture. Press everything well. Close the opening, stick with cocktail sticks.

Place 2 large pieces of aluminum foil crosswise in the roasting tray. Melt the butter in a frying pan and stir in the balsamic vinegar and syrup. Sprinkle the turkey around with salt and pepper and then brush the turkey around with half of the butter mixture. Put the turkey in the roasting pan and fold the aluminum foil loosely upwards, fold it up with some space above the turkey.

Slide the roasting tray into the oven and switch the oven to 175 ° C. Let the turkey cook for 2-2½ hours. Then fold the foil open and to the side. Brush the turkey with the frying fat on the bottom and let the turkey turn brown at 220 ° C for another 25 minutes.

Mix the remaining chestnuts through the rest of the butter mixture in the pan. Heat them over medium high heat until they are all around with a shiny syrupy layer. Serve the turkey on a shelf and cut into pieces at the table. Serve the chestnuts separately. Tasty with sweet mashed potatoes and cavolo nero with tomato and onions.