Chicken and turkey

Kestaneli İç Pilavlı Fırın Hindi — Turkish New Year's Roast Turkey with Chestnut Pilaf

Name: Kestaneli İç Pilavlı Fırın Hindi — Turkish New Year's Roast Turkey with Chestnut Pilaf
Prep time: 25 min
Cook time: 95 min
Total time: 120 min
Yield: 8 kişilik
Ingredients: 3.5 kg Whole turkey; 100 gram Butter; 1 yemek-kasigi thyme; 1 yemek-kasigi salt; 1 cay-kasigi black pepper; 2 su-bardagi rice; 1.5 su-bardagi Chestnuts; 3 yemek-kasigi Currants; 2 yemek-kasigi Pine nuts; 1 adet onion; 0.5 cay-kasigi Cinnamon; 0.5 cay-kasigi Allspice; 3 su-bardagi hot water

4.2 6 reviews 105 views

Serving8 servings

Prep + Cooking 25 min + 95 min

DifficultyEasy

Cooking Temperature200°C oven

Chicken and turkey

Cuisine

Turkish cuisine

Features

Gluten-free High-protein Egg-free No added sugar Premium (₺₺₺)

Şahnur Ilıcalı

20 June 2026 Last updated: 12 September 2026

A Turkish New Year's classic, this turkey is roasted with its backbone removed and the bird opened out flat, helping it cook more quickly and evenly. A separately cooked chestnut rice pilaf brings all the flavor of a traditional stuffing to the plate.

Kestaneli İç Pilavlı Fırın Hindi — Turkish New Year's Roast Turkey with Chestnut Pilaf

8 servings 25 min + 95 min Easy 200°C oven

Step by Step

How to make it?

Prepare the turkey

15 min

Rub the opened-out turkey with salt, black pepper and thyme, then spread softened butter over it.

Roast

75 min

Put the turkey in a tray skin-side up. Roast in an oven preheated to 200°C / 390°F for 75 minutes, until the skin is deep golden and the meat separates with a fork.

Rest

15 min

Take the turkey out of the oven, cover loosely with foil and leave to rest for 15 minutes before carving.

Cook the spiced pilaf

20 min

While the turkey is in the oven, sauté the onion in a separate saucepan. Add the chestnuts, currants, pine nuts, cinnamon and allspice, followed by the rice and hot water. Cook over low heat for 20 minutes, until the rice is tender.

Serve

5 min

Carve the rested turkey and serve with the chestnut pilaf.

Reminder

Be sure to rest the turkey after taking it out of the oven and before carving, or the leg and breast meat will lose their juices when cut. Allergens: contains milk and dairy products. Ingredients: contains chestnuts and pine nuts.

Nutritional Values · 1 serving

Values are estimates

520 kcalCalories

42 gProtein

35 gCarbohydrate

22 gFat

3 gFiber

6 gSugar

560 mgSodium

9 gSaturated Fat

Protein 33% Carbohydrate 28% Fat 39%

Reviews

Comments (3)

4.2 6 reviews 83% recommend it 3 rated without leaving a comment

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Orhan Arslan Aide de Cuisine 2 months ago

İç pilavı hindiyle aynı anda yetiştirmeye çalışınca telaşlandım, ölçüyü şaşırıp fazla su koydum ve pirinç oldukça sulu kaldı. Hindiyi dinlendirdiğim 15 dakikayı pilava ayırsaymışım keşke, çok daha rahat olurmuş.

Şahnur Recipe Owner 2 months ago

Haklısınız, iç pilavı hindi dinlenirken pişirmek zamanlamayı çok rahatlatır; pilavı hindiden 15 dakika önce başlatıp hindi dinlenirken bitirmenizi öneririm.

Levent Yaman Aide de Cuisine 2 months ago

Kasap hindinin sırt kemiğini tam çıkarmamış, evde makasla uğraşırken bir hayli zorlandım ve elim birkaç yerde acıdı. Pişince lezzeti gerçekten iyiydi ama hazırlık kısmı bana beklediğimden çok daha uzun sürdü.