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Roasted Turkey with Chestnuts and Port Wine

Roasted Turkey with Chestnuts and Port Wine is such delicious dish. Chestnuts are rich in fiber, as well as mineral salts such as potassium, phosphorus, and small quantities of iron.

In Portugal, they are in season during the fall months, and it’s common to find carts in the streets, with vendors selling them, pipping hot. It’s traditional to eat on St. Martin’s Day, together with “Água-Pé” a low alcohol wine produced by adding water to grape pomace.

Água-pé is a traditional alcoholic drink from Portugal, resulting from the addition of water to the grape marc (foot or stalk) and brandy.


This recipe of Roasted Turkey with chestnuts and Port Wine serves 4 people.


1kg of Turkey Leg (Deboned)

100g of Onion, cut in slices

3 Cloves of Garlic, sliced

150g of Chestnuts

1dl of White Port Wine

2dl of Chicken Broth

Olive oil, to taste

Salt and Pepper, to taste

For the brine:

1 Lemon Peel

500ml of Milk

5g of Peppercorns

1 tsp of Fennel Seeds

250g of Coarse Sea Salt