Christmas Turkey with chestnuts kastanaevskaya, dial in a bowl of water, hard salt, throw a couple of Bay leaves and juniper berries, soak the water chestnuts for 20-30 minutes. Drain the water, cut the peel of the chestnuts crosswise, put into boiling water, simmer for 20-30 minutes until soft, remove the skin, dry.
Wash the prunes and pour the warm water for 15-20 minutes, remove seeds, cut into small pieces. Heat the frying pan with a knob of butter, fry chestnuts, half broken into four parts, half leave whole. Slice the bacon (4 slices cut) and polukopchenye sausages, place in a pot, add chestnuts, prunes, salt, pepper, sprinkle with nutmeg, pour in the brandy, mix gently to not crush and do not mash the ingredients, leave for 10-15 minutes, to give a certain quantity of brandy to soak in.
Wash, dry the Turkey, sear the skin on the fire to remove the hairs and small feathers, cut off the legs and wings at first joint. Nafarshiruyte the Turkey with the prepared mixture, put a small truffle in the middle, sew the bird unpainted thread, put on top 4 slices of bacon, tie with string, leave it for 2 hours in the refrigerator, RUB with salt and pepper, rosemary, put in deep pan.
Pour on the bottom 2 tablespoons vegetable oil, cover the Turkey with the garlic, preheat the oven to 180 degrees, place baking sheet in the oven, cook for about 2 hours, sprinkle it with wine every 20 to 30 minutes. Put the bird under a grill or increase the heat for 15 minutes until tender. Untie the twine, remove the thread and serve whole at the table.
Option macintoshfree boiling water, walnuts, dry, sort, roughly chop. Wash prunes, cover with warm water, let stand 10 minutes, drain, Pat dry, remove seeds. Pour rice 2 cups boiling water, add salt, bring to the boil, simmer for 15 minutes. Wash, peel the apples, cut into strips, salt, pepper. RUB the Turkey with the saffron.