Turkey in Gravy with Chestnuts

  • Preparation 30 MIN
    Cooking 2 H 15 MIN
  • Servings 8
  • Freezes
What if you didn’t have to carve a turkey this year? What if it was almost impossible to overcook? And what if you could ditch both roasting pan and meat thermometer? We took everything you love about this big bird and gave it a new spin. Our foolproof recipe breaks the turkey down into easy-to-manage pieces and roasts them in a pot. The cooking liquid, boosted with mushrooms, wine and cognac, becomes your gravy, while the topping of chestnuts, hazelnuts, shallot, panko and parsley is the stuff of stuffing dreams.



Chestnut Garnish



  1. With the rack in the middle position, preheat the oven to 350°F (180°C).
  2. In a pot, bring the broth to a boil. Add the mushrooms, if desired, and cover. Remove from the heat and set aside.
  3. In a large, high-sided ovenproof skillet or pot over medium-high heat, brown half of the turkey pieces at a time in 1 tbsp of the butter. Season with salt and pepper. Set aside on a plate.
  4. In the same skillet, lightly brown the onion and garlic in the remaining butter. Sprinkle in the flour and continue cooking, while stirring, for 1 minute. Add the broth with the mushrooms (if using), wine and cognac. Bring to a boil while whisking. Season with salt and pepper. Add the turkey pieces.
  5. Transfer to the oven and roast, uncovered, for 1 hour 30 minutes or just until the thigh meat easily comes away from the bone.
  6. Remove the turkey pieces and set aside on a large plate. Over medium-high heat, reduce the sauce for 10 minutes or until it has thickened and coats the back of a spoon. Adjust the seasoning. Return the turkey pieces to the sauce.

Chestnut Garnish

  1. Meanwhile, in a skillet over medium heat, lightly brown the chestnuts and shallot in the butter. Add the breadcrumbs and continue cooking for 1 minute. Remove from the heat. Add the hazelnuts and parsley. Season with salt and pepper.
  2. Top the turkey with the chestnut garnish. Return to the oven and roast for 5 minutes. Serve immediately.


Ask your butcher to break down the turkey for you: separate the thighs from the drumsticks, debone the breast, then slice each breast in half. The wings, wing tips and carcass are perfect for making a delicious homemade broth.

Look for vacuum-sealed chestnuts in the nut section of most grocery stores.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.