Turkey with mushrooms and melted browns

Ingredients

For 4 servings

• •1 1 3 kg farm turkey
• •1 1 Fresh truffle
• •1.5 kg 1.5 kg Frozen maroons
• •750 g 750 g Wood mushrooms
• •150 g 150 g Sugar
• •1 1 Lemon
• •100 g 100 g Butter
• •Salt
• •Pepper

Method

1. 1.Brush and wipe the truffle. Peel it by keeping the peels. Fine-tuned her. Rub the turkey skin with half a citron. Slip your hand under the skin of the whites and take it off gently. Apply the truffle slats to the whites and press the skin to make it adhere to the flesh. Salt, pepper turkey inside and outside. Slide the truffle peels inside. Make it clear. Put it down with butter. Put it in a buttered dish and slip it into the cold oven. Turn on the oven th. 6 (180°C). Cook 2 hours, watering frequently.
2. 2.Meanwhile, put the sugar with 1 fillet of lemon juice and 2 spoon. Soup water in a jumper. Let cook until you have a very light caramel. Pour 30 cl of boiling water and add the frozen chestnuts. Pepper. Cook 20 min over low heat. Drain. Add them around the turkey. Continue cooking for 30 min.
3. 3.Clean the mushrooms. Sauté them in the pan in the remaining butter for 7 to 8 minutes over high heat. Salt, pepper.
4. 4.At the end of cooking, keep the turkey and browns warm. Deglaze the cooking juice with 10 cl of water. Boil and reduce by scraping the juices attached to the bottom of the dish.
5. 5.Present the turkey surrounded by browns and sautéed mushrooms. Add juice to the sausage.