irst, prepare the filling for the turkey. Chop the onions and sauté in a saucepan with the olive oil. Add the grated apples and sauté them along with the onions. Pour the orange juice, the zest, half brandy, sugar and spices. Add salt, pepper and simmer the mixture over medium heat for 10 minutes. Finely chop the chestnuts and add them to the pot. Add the rice, mix well and remove from heat.
Wash the turkey and wipe well, until it has no water.
Mix the cheese with the mustard, the olive oil, the lemon zest, the oregano and the thyme.
Carefully tear away the skin of the turkey from the side of its abdomen and suffuse the mixture prepared with your hand between meat and skin.
Fill the turkey with the stuffing already prepared. Put it in an ovenproof pan or baking dish, drizzle with the remaining brandy and add a glass of warm water.
Bake the turkey in medium oven at 200 º C for 1 hour and 40 minutes. Turn the turkey periodically so that all sides are cooked the same.
Chestnuts contain enough fiber, less proteins and no fat!! All previous in addition to their high humidity-level, zero fat and their significant quantity of vitamin C, diversify them significantly from other nuts. They are also an excellent source of B6 vitamin and manganese, while their content in folic acid, vitamin B1 and potassium is also important. Three cooked chestnuts are equivalent to 70 calories!