Cook, pel and chop the chestnuts

Snij the onions in complete fine bits

Clean the turkey/capon and remove the entrails

Sprinkle both within and outside the turkey with salt and pepper

The entrails careful and snij she was in small bits

Heat the furnace on 230° Celsius

fruit the onions in oil

Joint the entrails and the gehakt, continues stir to pale brown is

Joint pepper, salts, laurel booklet, tomatoes, wine and water. Rudder everything well for

Dek finished and late 20 à 25 minuutjes simmers, to almost all fluid has been absorbed

Rudder the pijnboompitten, rise there and chestnuts by and obtain of fire

Twinge the vulling in the turkey and ties up these

The turkey with olive oil

Place in braadslede and dek finished with silver paper

Reduce the furnace up to 175 degrees

The turkey leaves at least 3 hours in the furnace (or 3.5 dependent on the weight)

Each 45 up to 60 minutes cover you the turkey with the juice

Joint water if the juice is running out

Twenty minutes for end take away to foil so that the turkey can tan

Test with a food thermometer: the ideal temperature must be between thigh and body such a 90° celsius.